Brew Guide | January 5, 2026

Kodawari Geisha

Nordaggios Coffee

Coffee Details

Origin

Colombia

Region

Santuario, Risaralda

Processing

90 Hr Anaerobic Washed

Varietal

Geisha

Elevation

1900 MASL

Producer

Boris Herrera

Farm

La Esmeralda Negra

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.