Today I brewed a cup of washed Gesha from Los Rodriguez in Bolivia, roasted by Bean & Bean Coffee. I paid $59 for four ounces of beans, which means each cup is $14.75 … this is a bargain.

Interestingly they included a recommended resting time of 30 to 45 days, but I couldn’t quite wait the minimum recommended time.

Lovely beans, fruity aroma.

28 grams of beans will produce 20 grams of perfectly-sized grind after sifting (25 Clix using Comandante C40). Wonderful aroma on the grind, maybe hazelnuts? Something weird and unexpected.

This is where I do my usual schpiel about the importance of sifting. Do you even sift, bro? When making pour-over, you want to separate the fines (anything less than 800 microns) since small coffee grinds over-extract and make the cup muddy and bitter. 99% of people out there, and I mean coffee “professionals,” not ma and pa, make terrible cups of coffee because they don’t think about the importance of the grind. They just don’t know any better and have actually never tasted a great cup of coffee in their life.

Perfectly consistent grind, this is all-important.

Usual recipe, 15:1. 200 degree water. 50 ml to bloom, second pour to 150 ml total, then third and final pour to 300 ml total. Hand-blown Chemex (pronounced “sha-may”) of course. Look at that color.

Yay! A beautiful cup of Gesha. No coffee on the tongue, zero… then bam, coffee aftertaste. Complex sour on the aftertaste too. Good coffee, good sour, super clean. This is the good stuff. I didn’t know there was good Gesha coming out of Bolivia, but I guess it makes sense that it could grow in the high-altitude Andes. Thanks to Jiyoon for finding this coffee.