(VERY FEW)La Cumbre Geisha El Salvador
Tasting notes: grapefruit, jasmine, Darjeeling
Producer: Emilio Lopez Diaz
Area: Santa Ana
Altitude: 1300-1550 m.a.s.l
Roasted for espresso and filter
Whole Beans(100g NET)
Degassing: we recommend degassing this coffee unopened for at least 30days. Best from 30days to 40days post roast.
Brew temp recommended: 93-97Celcius
La Cumbre Geisha is back! This is our 2nd purchase of the Geisha from Emilio Lopez Diaz and this is his COE winning coffee in 2018. Emilio's careful natural process intensify the inherent flavors with incredible cleanliness that reminds us of great washed Geisha.
La Cumbre delights with sweet jasmine notes accompanied by subtle grapefruit and Darjeeling in the finish. This year's crop is especially very good for espresso brewing with it intense sweetness.
For V60, we recommend using relatively high water hardness(100-150ppm) brewing this coffee.