81
Aviary 011 Lino Rodriguez
Gesha
on March 19, 2025
(44 days after roast)
19.0g
→
55.0g
(1:2.9)
in 18.8s
1.6 (120 um from chirp)
on P100 w/ SSP 98HU
TDS: 7.56%
EY: 21.88%
| Acidity Quality | 7.5 |
| Acidity Intensity | 8.5 |
| Flavor Separation | 7 |
| Perceived Sweetness | 7.5 |
| Perceived Body | 8.5 |
| Finish Quality | 7.5 |
| Finish Intensity | 8 |
| Basket | Sworks standard flow |
| Vessel | Ikea Entusiasm |
Bean notes:
Gesha coffee grown from germplasm from Esmeralda estate at 1800 masl using biological methods by Linarco Rodriguez at Finca Betania in Palestina, Colombia; selectively hand-picked at peak ripeness; sorted; floated; fermented in cherry for 24 hours; pulped; fermented under water for 48 hours; drained; dried as a honey under partial shade in marquesinas for 22 days; packed in bags and stabilized for 20 days.
Notes:
Ambient 67F, 56% RH
Cooked fruit, sticky texture, cola, slightly herbaceous, molasses, slight kiwi, hint of dryness in some sips. Acidity lacking structure a little bit.
RO post brew remin with one drop Lotus KHCO3.