Brew Guide | March 10, 2025

Colombia 96 Hr Anaerobic Honey Geisha

Gregoron Coffee

Coffee Details

Origin

Colombia

Region

Antioquia

Processing

96 Hr Anaerobic Honey

Varietal

Geisha

Elevation

1900-2000 MASL

Farm

Finca La Reserva

Recipe Details

Brewer

Conical brewer (v60, Origami, etc.)

Grind

medium

Dose

18 grams

Water

280 mL

Water Temp

205 °F

96.1°C

Recipe Steps

  1. At 0:00, bloom coffee with 60g of water in circular pattern, swirl aggressively
  2. At 0:45, slowly pour an additional 60g (120g total) in a circular pattern, swirl gently.
  3. At ~1:15, slowly pour an additional 80g (200g total) in a circular pattern, swirl gently.
  4. At ~1:50, slowly pour the final 80g (280g total) with a center-focused pour, swirl gently.
  5. Allow drawdown. Total brew time should be between 3:00-3:30.