Colombian Gesha Coffee Review | The Difference Between "Esperanza Gesha" and "San Pedro Estate Gesha"

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I think Geisha coffee is still popular among people. Today, a customer asked me how is the Geisha from Colombia and what are the differences between Geisha from different producing areas? Today, I will compare [Geisha from Esperanza, Colombia] and [Geisha from San Pedro Estate in Tolima, Colombia] to see what the differences are between them.

/Producing Area Introduction

Huilan production area

Huilan Province is located in western Colombia. The Andes Mountains have formed narrow canyons here. Coffee grows on the slopes here. It is also a well-known coffee producing area in Colombia.

The coffee in Huilan Province has a very balanced and mellow flavor due to the fertile volcanic soil, moderate rainfall and high-altitude microclimate. Most of the coffee here is produced by small farmers, and about 80% of the producers in the region grow coffee on less than 3 hectares of land. Because most of the small farmers take care of it themselves, labor is rarely outsourced, so the farms can be managed and the coffee beans processed more thoroughly and intensively.

Tolima

Tolima is close to Huila and Cauca, where the Andes Mountains (M. Andes) and the Cordillera Mountains (M. Cordillera) run from north to south. Between the two famous mountain ranges is the Magdalena River (R. Magdalena) that runs from south to north.

Tolima was named after the earliest people who lived here, the "Pijaopeople". In the language of this ancient people (Pijao word), tolima means "covered with snow", "snowed".

The farms in Toli are generally slightly larger than those in other southern Colombian production areas, covering an area of ​​about 10-15 hectares. The cooperative model is also popular here, and farmers send their small batches of fresh coffee berries to the cooperative's processing plant. Some farmers also choose to process them themselves, using their own small-scale processing facilities that can handle the amount picked that day.

/Green Bean Information

Columbia Hope Estate Geisha

Country: Colombia

Producing area: Huilan

Altitude: 1,800M

Treatment method: water washing

Level: SUPREMO

Variety: Gesha

Hacienda San Pedro, Tolima, Colombia

Country: Colombia

Producing area: Tolima

Altitude: 1,860m

Treatment method: water washing

Level: SUPREMO

Variety: Gesha

Judging from the green beans, both [ Gesha from Hope Estate , Colombia ] and [ Gesha from San Pedro Estate, Tolima , Colombia ] are classic Gesha varieties, with a yellow-green color and the aroma of fermented ripe fruits.

/Baking Analysis

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【 Columbia Hope Estate Gesha】 Roasting curve

Yangjia 800N baking machine (baking capacity 300g)

When the oven temperature reaches 160 degrees Celsius, put the beans into the pot and open the air damper to 3. After 30 seconds, adjust the heat to 140 and keep the air damper unchanged. The temperature recovery point is 1'42". When the oven temperature reaches 140℃, adjust the heat to 120 and open the air damper to 4. At this time, the bean surface turns yellow and the grassy smell disappears completely. It enters the dehydration stage. When the oven temperature reaches 166℃, adjust the heat to 110 degrees and keep the air damper unchanged.

At 7'50", ugly wrinkles and black spots appear on the bean surface, and the toasty flavor turns obviously into coffee aroma. This can be defined as the prelude to the first crack. At this time, you should listen carefully to the sound of the first crack. At 8'15", the first crack begins. Turn down the heat to 50 and the air damper to 5 (be very careful when adjusting the heat, and do not turn it down so low that there is no cracking sound). The first crack develops at 1'28" and the heat is put into the pot at 190 degrees.

The Agtron bean color value is 70.8 (above), the Agtron pink value is 83.2 (below), and the Roast Delta value is 12.4 .

[ Gesha from San Pedro Estate in Tolima, Colombia ] Roasting curve

Yangjia 800N baking machine (baking capacity 300g)

When the oven temperature reaches 180 degrees Celsius, put the beans into the pot and open the air damper to 3. After 30 seconds, adjust the heat to 150 and keep the air damper unchanged. The temperature recovery point is 1'36". When the oven temperature reaches 140℃, adjust the heat to 130 and open the air damper to 4. At this time, the bean surface turns yellow and the grassy smell disappears completely. It enters the dehydration stage. When the oven temperature reaches 166℃, adjust the heat to 110 degrees and keep the air damper unchanged.

At 7'50", ugly wrinkles and black spots appear on the bean surface, and the toasty flavor turns obviously into coffee aroma. This can be defined as the prelude to the first crack. At this time, you should listen carefully to the sound of the first crack. At 8'20", the first crack begins. Turn down the heat to 50 degrees and the air damper to 5 (be very careful when adjusting the heat, and do not turn it down so low that there is no cracking sound). The first crack develops at 1'30" and the coffee is put into the pot at 190 degrees.

The Agtron bean color value is 82 (above), the Agtron pink value is 97.4 (below), and the Roast Delta value is 15.4.

/ Cupping comparison

1. Flavor descriptions vary from person to person and are also affected by water temperature and brewing method. This cupping report provides descriptions based on the flavor wheel for the same brewing equipment and parameters. It is intended to provide a reference.

2. The content will be revised in a timely manner according to new information, and the latest update shall prevail;

/ Brewing Comparison

【 Colombia Hope Manor Geisha】

Parameters: HARIO V60/90℃/1:15/grinding degree VARIO 5O (Chinese standard No. 20 sieve pass rate 57% )

/ Brewing method: segmented extraction

Method: Steam with 30 grams of water for 30 seconds, then add water to 120 grams. When the water drops to the powder bed, add to 227 grams. When the powder bed is seen, remove the filter cup. The extraction time is 1'53".

Flavor: It tastes sweet and tea-like, with sour notes of citrus, plum, and bergamot. The middle has the flavor of cinnamon and caramel, and the aftertaste is obvious oolong tea and cane sugar.

【 Gesha in San Pedro Estate, Tolima, Colombia 】

Parameters: HARIO V60/90℃/1:15/ VARIO 5O (China standard No. 20 sieve pass rate 57% )

/ Brewing method: segmented extraction

Method: Steam with 30 grams of water for 30 seconds, then add water to 124 grams. When the water drops to the powder bed, add to 228 grams. When the powder bed is seen, remove the filter cup. The extraction time is 1'58".

Flavor: When brewing, you can smell the sour aroma of citrus and the fresh fragrance of green tea. When it is hot, the sweetness of sucrose and licorice is obvious. In the middle, there is a slight sour tone of lemon and the aftertaste of oolong tea, which is a bit like a cup of lemon tea. The citrus flavor is obvious in the tail end, and the honey and sucrose have a long-lasting sweetness, giving a feeling of honey green tea.

After comparing these two beans, I feel that although they are both Colombian Gesha coffees with classic citrus Gesha flavor, I personally think that the [Esperanto Gesha] from Huilan has a more obvious sweet and rich oolong tea taste; while the [San Pedro Gesha] from Tolima has a more refreshing taste, with the fragrance of honey green tea.

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