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11 episodes with Gesha
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2 episodes with Gesha
2 episodes with Gesha
2 episodes with Gesha
2 episodes with Gesha
Complice l'approssimarsi del martedì grasso non si placa la polemica sul rincaro del prezzo del dolce tipico del Carnevale italiano nella versione firmata dal maestro del gusto Iginio Massari. Le sue chiacchiere, passate da 75 a 100 euro al chilo, sono diventate motivo di scontro tra chi ritiene eccesiva una tale valorizzazione e chi legittima. E mentre la famiglia di noti pasticcieri si difende sottolineando la qualità delle materie prime, il tipo di lavorazione che richiede l'impegno di 6 persone, per un prodotto finale che si differenzierebbe per qualità rispetto a quelli in circolazione sul mercato ragionando, perché no, in ottica di brand, i media di settore a livello globale rilanciano la notizia del caffè Elida Estate Best of Panama 2024 Gesha servito al Simple Kaffa di Taipei, uno dei migliori bar tra le decine di torrefazioni sparse per la città, per la modica cifra di 635 dollari.
As 2024 draws to a close, Mark and Brian talk about the highlights of the past twelve months. And end with their annual "ten things" lists. Check out the playlist on spotify, if you dare. Happy holidays.
All this talk about "the Gesha," and the day finally arrived for Franklin to roast it. With over eighty orders in the queue, the roastmaster went to work. And then sat down in the AA Cafe studio immediately afterward to talk about how it felt. If you pre-ordered the coffee, you'll be enjoying it soon. If you didn't, you're missing out on an amazing experience. Don't let that happen to you again; check out the craziness unfolding at purist.coffee/nemesis.
Franklin is roasting another Gesha. Maybe the best one he's ever roasted. Certainly one of the best that Felipe Arcila at Cofinet has ever produced in their ten years. Felipe sat in on a zoom interview with the roastmaster. Mark and Brian sip on some coffee from La Pastora - the second holiday coffee of the year at DoubleShot. Buy the Gesha online at DoubleShotCoffee.com.
It's the Thanksgiving episode of AA Cafe and full of holiday cheer. Mark and Brian sip Beredo and talk to Firaol Ahmed about its origins. There's a diversion discussing Firaol's VO2 Max, and then they launch directly into talk of a very fresh Gesha natural out of Colombia, which is available for pre-purchase on the DoubleShot app and at DoubleShotCoffee.com.
This month we have a new limited release coco natural process Gesha from La Llama, Bolivia and are getting ready for the new Market Lane drip bags.Hear about the current line up and upcoming coffees and news from the shops.
This past week, decaf coffee got the spotlight and it happened to be at the US Brewers Cup Championship. The 2024 USBrC winner, Weihong Zhang, wins first place competing with a decaf coffee. This is a huge turning point to see decaf crush at a competition and it wasn't even a Gesha! In this podcast episode, we talk about decaf, where we see this going, and some of our favorite decaf coffees we've had in the past.
Rob enjoys some top notch Gesha coffee beans from Gotham Coffee Roasters. He talks about the band "Little Feet", his love for morning grits, cannabis tincture and working out his new solo show "1972".
听邵博士如何用染色体分析技术探寻咖啡的风味密码！瑰夏的传奇始于2004年，作为全球顶级生豆赛事的BOP（Best of Panama）最佳巴拿马，当年翡翠庄园（Hacienda Esmeralda ）呈送瑰夏参赛，惊讶了在场的每个人——包括他们自己，杯测风味细致优雅，富有层次的茉莉花、佛手柑、热带水果，是评审们从未在中南美洲咖啡中体会过的，最终以史无前例的94.1分赢得了比赛。而这只瑰夏更以20.5美元一磅的竞拍价创造了历史，一度让主办方巴拿马精品咖啡协会以为是系统出错、买家写错了价格。正是这次意想不到成功点燃了全球痴迷巴拿马瑰夏咖啡的风潮！二十年过去了，2023年的BOP标王依旧是瑰夏，标金已高达10005美金一磅，名副其实成为全世界最昂贵的咖啡！但是，令很多像邵博士这样的老饕苦恼的是，价格连年攀升，风味也似乎正在逐年弱化，即使是名庄瑰夏也不例外，当年的瑰夏随便烘都好喝，如今为何风华难再？2020年，由牛津大学发行的分析科学领导国际期刊AOAC，针对2533个阿拉比卡咖啡品种样本，进行SRR技术指纹辨视，以评估特定品种的遗传一致性。没想到，在88个收罗的各地瑰夏咖啡样本中，仅有39%的样本，是真正具有遗传一致性的纯种巴拿马Geisha （来自 CATIE 的 T.2722）。24%的瑰夏样本，是与Gesha有关的“集群(Gesha Cluster)”，意思是，它可能是瑰夏与其他品种(如波旁、铁皮卡)的杂交物。而有高达37%的瑰夏样本，经过DNA指纹辨视，发现其实与瑰夏一点关系都没有。无独有偶，邵博士在针对台湾种植的瑰夏进行染色体分析时，也发现很多咖农自以为种的是瑰夏，其实并不尽然！进而质疑，瑰夏风味在台湾的弱化会不会是因为染色体纯度的下降呢？与此同时，阿里山豆御香(Royal Bean Geisha Estate)庄园主曾福森耳濡目染到良好的农业素养，早年种植的铁皮卡在同类生豆竞赛中已经数一数二，但受限于品种的天花板，一直拿不到更好的回报。因此他极富远见，深知在高人工土地成本的台湾岛种咖啡，只有高品质的咖啡才能提高售价进而得以生存。于是曾福森毅然砍掉铁皮卡老树，特地溯源到当年从巴拿马引入台湾岛内的第一代瑰夏咖啡，买下母树的枝条，选择用人工嫁接的方式，嫁接了几千株瑰夏。尽管庄园主如此严谨，在邵老师的基因测序报告上，依然显示很多株受到不同程度的基因污染，并非想象中的纯种巴拿马瑰夏，曾庄园主反而很开心，决然再次砍掉混血瑰夏重新嫁接，这批树产出的纯化瑰夏被称为1.0版本。得益于邵老师的科学辅助，庄园主出色的田间管理和后置处理技术，纯化瑰夏1.0不仅成为2022年台湾PCA生豆竞赛的黑马，更是在2023台湾CoE卓越杯示范赛囊括第1、2、3、5、以及8名的好成绩！但是，他们都认为这只是个热身而已，2.0版本的纯化瑰夏已经在赛场初露头角，将会是未来的主打...那又会是什么样的黑科技呢？在染色体分析研究咖啡品种的过程中，邵博士也逐渐追溯到阿拉比卡咖啡和各品种有趣的身世之谜，比如绿顶瑰夏为何比铜顶瑰夏风味更佳？比如铁皮卡、波旁的身世之谜；比如瑰夏从埃塞流转坦桑尼亚、哥斯达黎加，浪迹三十年才被种在巴拿马的土地，起初因为杯测风味不佳不被重视，直到扎根巴拿马四十年后才被翡翠庄园发掘，一鸣震惊世人，这又是为什么呢？以上种种，且听邵老师事无巨细，娓娓道来～注释：CATIE｜哥斯达黎加热带农业研究及教育中心『本期嘉宾』邵长平 博士微生物学博士台南护理专科学校护理科 副教授台南护理专科学校分子生物研究中心 主持人C3offee咖啡志 专栏作家咖啡化学和水质研究专家coffee roasterase 部落格作家兴趣专长：咖啡化学、烘焙化学、水质研究、咖啡成分与健康、咖啡种子发育以及种子解剖学、品种分型分析、竞赛生豆后制处理『本期内容』Table of Contents 邵博士是谁？00:03:45 邵博士的学术经历00:07:46 当科学家开始研究咖啡烘焙和冲煮咖啡品种的染色体分析技术00:13:07 给咖啡基因测序，源自一趟阿里山露营00:18:25 咖啡染色体分析技术和数据库的建立00:25:43 基因测序后，卡蒂姆居然变SL3400:31:16 都叫瑰夏，似乎又都不是瑰夏纯化瑰夏是什么？00:38:18 一样的瑰夏种子，为何种在台湾风味却远落后巴拿马？00:42:13 揭秘首届台湾CoE大赢家——纯化瑰夏00:51:36 原来瑰夏和T2722都不是单一品种！01:00:10 单株杯测选育纯化瑰夏2.001:08:05 孕育纯化瑰夏的风土和微气候一些有趣发现01:13:57 绿顶瑰夏比铜顶瑰夏更好喝的秘密01:16:34 铁皮卡、波旁的身世之谜01:21:00 阿拉比卡的基因演化史01:25:44 粉红波旁不是波旁！？01:30:47 咖啡买手注意：栽培种和品种学问多01:34:34 瑰夏一路从埃塞传入巴拿马，为何独在翡翠放异彩？01:38:27 回望初心，收个尾吧01:46:57 限时福利一01:48:11 限时福利二『延伸资料』邵博士（右）和曾福森（左）瑰夏种群传播路径（来源于网络整理）1931年，英军上校Richard Whalley在埃塞俄比亚瑰夏山附近采集到野生的瑰夏种子1936年，瑰夏种子被选育种植在肯尼亚Kitale农业中心，区分为 Geisha1、Geisha9、Geisha10、Geisha11、Geisha12等种群，并移植到坦桑尼亚的咖啡研究中心（Lyamungu Research Station ）1950s，坦桑尼亚咖啡研究中心从培养的瑰夏植株中挑选并编号VC496-VC500 共5个瑰夏种群，留下抗病性最佳的 VC496，其他四个种群的瑰夏赠送给乌干达、马拉维、印度、印尼、葡萄牙。1956年，马拉维又从一棵不同于VC496 的母株中选拔出对炭疽病有抗力的瑰夏取名 Geisha56，就是现在的马拉维瑰夏1953年，哥斯达黎加咖啡种源中心CATIE从坦桑尼亚引进VC496并重新编号为GeishaT2722，这就是现今名噪天下的巴拿马绿顶瑰夏（Green-Tip ）最终编号1963年，时任巴拿马农业部的 Don Pachi 从哥斯达黎加咖啡种源中心CATIE引进 GeishaT2722的种子并分享给 Boquete波奎特咖啡产区的咖农2004年，被 Peterson家族的翡翠庄园Hacienda Esmeralda发掘参加BOP最佳巴拿马，一举夺魁，列级顶级咖啡至今『本期主播』Yujia 俣佳Yike 一岢如果你喜欢我们的节目内容,请记得订阅频道。推荐您在小宇宙App,苹果Podcasts, Spotify，豆瓣播客等泛用性客户端收听我们的节目,你还可以通过喜马拉雅,网易云音乐,QQ音乐,Google podcast等平台收听我们的节目。如果您喜欢我们的内容，请别忘了在小宇宙App给我们留言、点赞，在苹果Podcast给我们五星好评，也请多分享播客给朋友们！如果希望支持我们，可以通过“爱发电”平台打赏：https://afdian.net/a/coffeeplusYYY片头音乐: Modern Attempt片尾音乐:Dove Love - Quincas Moreira『留言互动』 小红书:@Coffeeplus播客 @Yujia_66微信公众号:Coffeeplus播客也可以搜索添加微信Fishplus_wx, 记得备注“播客”哦，邀请您进入微信社群～
What is the job of the owner? As a company grows it becomes more natural for owners to step away from the day to day work, but how does that happen? What would a job listing for the person to take over charge of the thing that you've poured yourself into growing? The role of an owner or a CEO is to see the patterns that are often overlooked by others. An effective leader needs to be able to track changes in customer needs, and be able to see from the perspective of the guest experience. Listen to the full episode to hear Chris and Jared's thoughts on the job of an owner, and how an effective business requires a symbiotic relationship across all levels of the leadership structure. Want to try the Benjamin's newest lot of Gesha? Get some now! https://catandcloud.com/products/honduras-benjamin-paz-gesha Do you have a question you've been dying to ask us? Do you wanna hear us talk about it on the podcast? Visit our website catandcloud.com/podcast, or email us at podcast@catandcloud.com and tell us what it is, and maybe your question will be the one we answer next week! Instagram: https://www.instagram.com/catcloudcoffee/ Cat & Cloud: https://catandcloud.com/ Chris Baca's Personal Blog: https://chrisbaca.com/ We are Cat & Cloud Coffee. Started by three friends trying to pursue their passions, with Integrity and intentionally, and it's our mission to inspire connection, by creating memorable experiences. We're a small independent business and this is our story. Enjoy!
What are the most important factors to produce high quality coffees? How does the enviroment influence the quality of a coffee? Why is coffee quality so high in Panama? And why have Panama Geshas become so popular that people pay record prices for those coffees? Why is the Nucleus Link Sample Roaster so popular with coffee producers in Panama? These and many other questions are answered by Wilford Lamastus in this lively interview. In addition, Wilford shares many great stories (such as how they thought the auction had been hacked when the first bids for Gesha coffees came in) and gives in-depth insights into the production of coffee. Wilford Lamastus is one of the world's most renowned coffee producers. Together with his team and family, they produce some of the most sought after coffees in the world. His coffees have scored 95 points and above in Best of Panama, his Gesha was the first coffee to score a record 98 points in Coffee Review and in 2022 a lot of Elida Honey Gesha sold at auction for a record price of $6,034 per pound. More information about Wilford Lamastus and Lamastus Family Estates: https://lamastusfamilyestates.com/ Instagram: https://www.instagram.com/lamastusfamilyestates/ More information about the Nucleus Link: https://roastrebels.com/en/coffee-roaster/nucleus-link Chapters: 00:00:00 Intro: Lamastus Family Estates 00:01:03 Wilford Lamastus and his story 00:04:18 How environment influences coffee quality 00:12:56 Why is coffee quality in Panama so high 00:20:26 Influence of processing in coffee 00:23:41 Why is Gesha coffee so popular in Panama 00:34:33 Collaboration between producers in Panama 00:37:31 What influences taste of the coffee most in production 00:44:35 Importance of cupping and quality control 00:44:48 Why Wilford Lamastus uses Nucleus Link 00:54:39 Sample quality of Nucleus Link 00:56:17 More information about Lamastus Family Estates ▬ About the Nucleus Link sample roaster ▬▬▬ The Nucleus Link is a highly accurate convection roaster. It has been specifically designed as a sample roaster - in particular, it allows the same roast to be produced regardless of external conditions. This makes it perfect for communication between coffee growers, traders and roasters, and as a sample roaster for farm visits. The unit comes in a shockproof box and with accessories to determine the density of the beans. It also comes with an app that selects the appropriate settings for the machine based on the altitude, type and density of the beans. Thanks to its ease of use, the machine is also suitable for ambitious and quality-conscious home roasters. You can find more about the roaster here: https://roastrebels.com/en/coffee-roaster/nucleus-link Or, if you come from Switzerland here: https://roastrebels.ch/en/roaster/nucleus-link ▬ About this podcast ▬▬▬▬▬▬▬▬▬▬▬▬ At Roast Rebels, we are dedicated to a single theme: Roasting coffee made easy. On the one hand we offer the most proven home roasters and high quality green coffees, on the other hand we want to support people who roast their coffee themselves with tips, knowledge, roasting profiles and tutorials to achieve good roasting results quickly. You'll find lots of information and roasting profiles on our website, as well as here on the YouTube channel. #homeroasting #coffeeroasting ▬ More Information ▬▬▬▬▬▬▬▬▬▬▬▬ You will find a lot more information as well on our website ▬ More Podcasts & Videos ▬▬▬▬▬▬▬▬▬▬▬▬ YouTube English YouTube Deutsch Podcast in Deutsch ▬ Social Media ▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬ ►Facebook ►Instagram ►Newsletter ►Onlineshop for home coffee roasters: https://roastrebels.com/en/
We got three limited release Gesha variety coffees from Bolivia coming up, produced by the Rodríguez family. In this episode Jason talks about the different processing methods used and shares his tasting notes.
Ibrik/cezve is one of our favorite brewing methods. Besides being one of the oldest one, it is also an unfiltered brewing style that can make outstanding world-class cups of coffee. In this video, I explain why and how we brew our version of the ibrik/cezve. As always, a great cup starts with good coffee. For this recipe, I am using an anaerobic gesha from Panama produced by Creative Coffee: https://www.memlicoffee.com/product-page/panama-rio-caldera-gesha-static-cherry For the water, I am using the Memli water kit with 125 ppm as CaCO3 (Alkalinity/Calcium/Magnesium - 50/25/50): https://www.memlicoffee.com/product-page/water-for-coffee-mineral-concentrates All the equipment are produced by Specialty Turkish Coffee: https://www.specialtyturkishcoffee.com/ My recipe Dose | 8g Water | 70g at 70C Grind size (Commandante) | 2-4 Burner settings | high to low Target End Time | 1'30-2'30 1. Grind coffee and place into ibrik/cezve 2. Put hot water in ibrik/cezve 3. Stir to break clumps 4. Start with the highest heat 5. Around 1 min start lowering the heat 6. When the brew starts rising, lower the heat to the minimum 7. Stop by lifting the ibrik/cezve when the brew rises to 1/4 inch below the rim. Feel free to share your thoughts and ideas on the content we approach every week. If you would like to go further on these topics and are curious about the content behind the scenes, check out our Patreon where we interact deeper with the community: https://www.patreon.com/memlicoffee Check our latest coffee offerings here: https://www.memlicoffee.com/shop To subscribe to our coffees, visit: https://www.memlicoffee.com/subscriptions Want to work with us? Check out our wholesale page: https://www.memlicoffee.com/wholesale Join one of our in-person tasting and brewing workshop: https://www.memlicoffee.com/workshop ______________________________________________________ Follow us & contact us on our other platforms below: Instagram: https://www.instagram.com/memlicoffee Website: https://www.memlicoffee.com/ Youtube: https://www.youtube.com/channel/UCYy7gTbYB3JIzM1PYkp81pQ Podcast: https://www.memlicoffee.com/memli-coffee-podcast Email: mehmet.sogan@memlicoffee.com
New Limited Coffee Drop | Manuel Gonzalez - Finca Rio Caldera - Gesha Static Cherry - Boquete - Panama https://www.memlicoffee.com/product-page/panama-rio-caldera-gesha-static-cherry Tasting Notes | strawberry, black cherry, Medjool dates, rambutan, cocoa finish Creativa Coffee District integrates art and specialty coffee in a unique space where artists are promoted to inspire coffee producers to push the boundaries and propose a new creative approach supporting a new demand for coffee production standards that guarantee higher incomes for growers and sustainable ecological practices for processing stations worldwide. To contribute to this construction, the program supports transdisciplinary exchange where research spaces arise that lead to questioning, reflection, and new understandings in an experimental and innovative environment conducive to creation. COUNTRY | Panama REGION | Tierras Altas, Boquete PRODUCING PARTNER | Creativa Coffee District FARMER | Manuel Gonzalez FARM | Inmobiliaria Rio Caldera VARIETY | Gesha PICKING | Manual PROCESS | Static Cherry 60hr Anaerobic DRYING | Double-Shaded Patio ELEVATION | 1,350 masl HARVEST | 2021/2022 Manuel Gonzalez brings beautifully ripe cherries to us at CCD mill, and the work begins. First, we make sure the quality is there. We look for average Brix levels of 18° or higher, and a pH above 4.5. After this, we assign the different lots to one of four fermentation designs. Each one is carefully crafted to suit each lot, bringing their unique characteristics to the forefront, setting the stage for works of art to take form in the roastery and the cup. Each lot is placed into sealed valved plastic circular tanks, with 270kg of cherry in each. The valve allows oxygen to escape, creating an anaerobic environment. The tanks are housed in-house and generously shaded to maintain average temperatures of 28° celsius. Static Cherry is where we begin to explore newer horizons and begin to leave the traditional behind. We see more development of lactic acidity in the cup, darker fruit notes, with a big, creamy body. We begin to see more complex notes appear, with more nuances within each canvas. Feel free to share your thoughts and ideas on the content we approach every week. If you would like to go further on these topics and are curious about the content behind the scenes, check out our Patreon where we interact deeper with the community: https://www.patreon.com/memlicoffee Check our latest coffee offerings here: https://www.memlicoffee.com/shop To subscribe to our coffees, visit: https://www.memlicoffee.com/subscriptions Want to work with us? Check out our wholesale page: https://www.memlicoffee.com/wholesale Join one of our in-person tasting and brewing workshop: https://www.memlicoffee.com/workshop ______________________________________________________ Follow us & contact us on our other platforms below: Instagram: https://www.instagram.com/memlicoffee Website: https://www.memlicoffee.com/ Youtube: https://www.youtube.com/channel/UCYy7gTbYB3JIzM1PYkp81pQ Podcast: https://www.memlicoffee.com/memli-coffee-podcast Email: mehmet.sogan@memlicoffee.com
歡迎來到卡卡橙咖啡吧！ 今天又是卡卡橙出外景的時間啦！ 這次由阿里山女婿倪橙擔任特派記者，深入阿里山鄒築園與咖啡王子方政倫來聊聊 究竟台灣咖啡的迷人之處在哪裡？ *台灣價值儲好儲滿，然後呢？除了愛台灣以外，台灣咖啡的價值在哪呢？ *「從種子到杯子」不論是品種育苗、田間管理、後製處理，還是倉儲、烘焙到杯測，在鄒築園全部都能一覽無遺 *你也許聽過杯測，但是你知道在鄒築園杯測居然還有分三種？體驗型、採購型跟學術型？ *超越Gesha的品種即將問世？也許我們都在見證咖啡歷史性的一刻 *水洗、日曬、蜜處理，鄒築園的咖啡品項其實暗藏莊園的巧思 #Podcast眾議院 -各平台連結樹
We're getting excited, or rather unexcited this week, around a fading fad in the specialty coffee industry. The Perfect Daily Grind article, “Are coffee competitions moving away from Gesha?” provided a great insight about how after 16 years, ‘the shine is off the penny'. The World Barista Championship (WBC) competition coffee trend is moving away from Gesha, also known as Geisha, a delicious, delicately floral tasting coffee that is high scoring and has an increasingly hyped up cost. This move is indicative of a larger change in the industry towards different flavours, seasonality and diversification. Industry leaders and WBC competitors are driving this change with innovation, taking the pressure off the ‘superhero' producer and stepping up to support risky experimentation. We hope you enjoy this week's deep dive with us, your intrepid coffee adventure guides! Perfect Daily Grind - Are coffee competitions moving away from Gesha? - Perfect Daily Grindand for your third-wave coffee history: God in a Cup: The Obsessive Quest for the Perfect Coffee by Michaele Weissman (goodreads.com)Names dropped during this episode:David Lalonde - Rabbit Hole Roasters, Montreal QC Canada https://www.rabbitholeroasters.comLaura Perry - Luna Coffee, Langley BC Canada https://enjoylunacoffee.com...Music / Sound Effects Include:“Save it for a Rainy Day” by Margareta “The Raiders March” by John Williams “Then I Go” by Damma BeatzSupport the show
Pour-over recipe Ratio: 60 g/L Dose: 10g Water: 160g at 198°F Grind: medium-fine - Comandante: 20-25 clicks // Baratza: 14 Pre-infusion/Bloom: 40g - 30 sec Pulses: 60g @30sec / 60g @ 1min Brew time: 2'15 - 2'30 min.
Mark and Brian celebrate the end of 2021 with their annual list of ten things. Drinking a Gesha coffee from Finca Momoto, the duo rattle off people who've influenced their writing and coffee careers. Paul Bowman stops by with his bagpipes to perform Auld Lang Syne on the shortest day of the year. And there's a hand, my trusty fiere! and gie's a hand o' thine! And we'll tak' a right gude-willie waught, for auld lang syne.
We were able to get our hands on some Gesha coffee from Finca el Injerto in Guatemala thanks to Jose's cousin. In this episode, we share our experience and some of the raw audio of the tasting we did. We hope you enjoy something a little bit different from us this Thanksgiving!Fun fact: Gesha (or Geisha) coffee does not have Japanese ties. The name refers to the Gesha region in Ethiopia from which this varietal comes from.Visit our website: coffeebreakpod.comFollow us on Instagram: @coffee.break.podcastE-mail us: coffeebreaktexas@gmail.com
The Confusing Coffee Label: In this episode, we cover all the information that you may find in a coffee label that is not immediately descriptive of the quality and flavor of the coffee. We cover things like Fair Trade, Organic, varietal types (i.e. Arabica, Bourbon, Gesha, etc.), origins, and processing methods. All in hopes to make your coffee buying experience and easier one.Visit our website: coffeebreakpod.comFollow us on Instagram: @coffee.break.podcastE-mail us: coffeebreaktexas@gmail.com
We talk today while drinking the amazing Gesha coffee from AlBanco that was mentioned in episode 11. We make a correction from the corn hole episode, talk about cussing in the Bible, toastmasters, meeting new people, North Korea, Onnit, Joe Rogan, and a few shameless plugs.This episode is jammed packed with the witty banter you know and love!Follow us on Instagram!The ShowJoeBryon
Mario Castrellón is the chef of the restaurant of Maito in Panama City, as well as a co-owner of coffee roaster Café Unido, with locations in Panama and Washington D.C.
Roast! West Coast welcomes Chris O'Brien of Coffee Cycle back to the show as our resident Coffee Expert to teach us what Geisha or Gesha coffee is, where it is from, and how it was developed. Head to www.roastwestcoast.com for show recaps, coffee education, guest list and coffee news. Then join the conversation in our Facebook Group: Roast! West Coast, or follow us on Instagram: @RoastWestCoast ROAST! West Coast is a new podcast bringing together a community of coffee lovers in Southern California. Host Ryan Woldt interviews local roastery founders, roasters, coffee shop experts, farmers, green coffee brokers and more about their coffee origin stories, how they've dealt with the impacts of Covid-19, why they love coffee and much more. If you love coffee, entrepreneurship, shopping local and learn how things get made and why things are done a certain way you will love ROAST! West Coast presented by One Wild Life Co. In season two we dive deep into the hyper-local coffee region of Southern California with the help of Industry Legacy Partners like Steady State Roasting, Zumbar Coffee & Tea, Leap Coffee, Marea Coffee, Mostra Coffee, Cafe LaTerre, First Light Whiskey and Cape Horn Coffee. Plus, Coffee Sensei Chris O'Brien of Coffee Cycle is back as our resident coffee expert helping us all learn a little more about coffee together, and Siri Simran Khalsa, Executive Director of Lofty Coffee, joins the show as a recurring guest to answer our roasting specific questions. https://roastwestcoast.substack.com/welcome https://www.onewildlifeco.com/ https://www.cafelaterre.com/ mostracoffee.com https://coffee-cycle.com/ https://mareacoffee.com/ https://loftycoffee.com/ http://firstlightwhiskey.com/ zumbarcoffee.com https://capehorncoffee.com/ https://www.facebook.com/groups/roastwestcoastcoffee https://www.steadystateroasting.com/ --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/owl-podcasts/support
This episode is the complete chat we had with Leonardo Henao of Los Palomos - he talks about Cup of Excellence, Chiroso and Gesha varieties, organic practises and his plans for the future.
Today: We sampled a Panama Gesha blend. We discuss it and talk tasting notes and the tasting wheel. Review a Coffee Shop: Click here Review a bag of coffee: Click […]
https://www.memlicoffee.com/product-page/panama-ninety-plus-lycello-washed
Have we come to love Indonesian coffees for their specific cup profile or do we want to improve all coffees in our industry, and is this something we should want? That brings us to the crazy cup Wendelien is having; an experimentally processed Gesha from El Paraiso by Diego Samuel Tapia Besides the fascinating and complex processing method, we talk about the pros and cons of this development and the industry's fascination with crazy experimental processing methods. We're interested to hear our listeners thoughts and questions on the subject of experimental processing methods, so drop us a line!
Grab you some fancy Colombian Gesha and more from Touchy Coffee at https://touchycoffee.com - milk optional (please no) Listeners of this podcast can save 10% on a bag of All Day ADK, our flagship coffee, by using the code PODCAST at checkout :) We've begun cataloging our 2021 Jams on this Spotify playlist. Go get your jam on!
This episode is all about a very special coffee, from a very special estate, of a very special variety. For their 10th anniversary, Rosetta Roastery is celebrating with a Rosetta Reserve coffee release: a Hacienda La Esmeralda Geisha Natural. This is an incredibly unique coffee and an extremely rare tasting opportunity, not only from a South African perspective, but also on a global scale.In this episode, Rob educates us about the Hacienda La Esmeralda estate, the Geisha variety and how they chose the particular lot that they brought in. Rob describes some of the history of this celebrated coffee, and what makes it so special. Whether you get to try this coffee or not, this is a good opportunity to learn more about some of the best coffee in the world.You can buy a bag of this coffee here, but it will only be available for a limited time following the release of this episode.
0:21 The Weekly Catch UpThe JTD crew recaps Christmas and the boring “new normal” that New Years was– and then we briefly discuss the resolutions that we most likely won't ever follow up on. GW is into yoga? And what the hell is up with the extended Pumpkin Spice Latte season?23:25 The CoffeeFirst or second wave? Nah … we're supposedly in the 3.5 wave of coffee, and today's sip-able was Milagros Gesha by Third Wave Coffee Roasters, based out of Forest, VA. This special ‘Milagros’ (miracle!) washed Gesha microlot comes from 17 small producers in different areas of Huila. These producers are situated at altitudes between 1,600 and 1,800masl throughout the municipalities of Pitalito, Palestina, Acevedo and Timana.Shop info:16955 Forest Road Ste. G Forest, VA 24551(434) 455-0093third-wave.coffee43:15 The News The Real Difference Between A Flat White And A Cappuccino
In this episode, Brian is joined by DoubleShot head barista, Andrew. The two recount their trip to Panama earlier this year and discuss the details of coffee selection at origin and how that translates to roasting and brewing coffee at the cafe. Luis Miranda, co-owner of Finca Momoto, answers all the tough questions about farming and post-harvest production. Finca Momoto's Gesha natural lote uno is one of the featured holiday coffees at the DoubleShot this year.
Buying coffee is simple, right? A farmer has coffee, you have money...easy! Well, not so much. One of the realities of coffee farming is unscrupulous coffee buyers turning up, promising the world and then not honouring their promises. For this reason, we never ask too much of the producers we work with for the first few years - you have to earn trust. Eventually, they trust us to be reliable and keep coming back. In the case of the Aguileras...well, it took them 8 years or so to warm to us. That's just how it goes sometimes. Here at Hasbean, we love to celebrate the awesome things that happen when strong relationships are built between roasters and producers, and Finca Licho is a shining example of that ethos. We first bought from this farm way back in 2007 when it was awarded 4th place in the Cup of Excellence. Fast forward thirteen years (gosh I feel old now), and Licho has become a firm favourite – both with customers and our little Hasbean team. The arrival of coffees from Finca Licho is greatly anticipated every year. The farm is owned and run by Los Hermanos Aguilera. It's often translated as 'The Aguilera Brothers', but everyone is involved, not just the boys! The family of twelve brothers and sisters inherited the business from their parents, who started their coffee-growing career over 50 years ago. With the help of the third generation, the family work the farm with basically no hired labour except for during the harvest. They manage the mill and drying patios, fertilise, prune the coffee trees, and so on. They do it all themselves, and all year round. The Aguileras have a reputation for their deep understanding of quality at the farm and mill level, and this is why we are excited about working with them. Situated 1,500 metres above sea level in the region of Naranjo, the farm is located in the volcanic Northern Cordiles corridor of the Western Valley, which is an area famous for its excellent coffee production. The majority of the coffee grown at Finca Licho is Villa Sarchi variety, but there's a smidge of Caturra too (they're about 65% and 25% of production respectively). The remainder of coffee production is made up of a mixture of more unusual varieties, some of which (this Geisha lot!) we've been able to snag this year now that they're established enough to provide a crop. This coffee is yellow honey processed, which is just like the Pulped Natural method. The fruit is removed from the seed of the coffee bush and left to dry. The main difference is that there is no water involved when the cherry is removed, so mucilage sticks to the bean. This can be dangerous, but it's necessary in these parts of Costa Rica where water is limited: water is a precious commodity in this area of Naranjo, so this method suits the location very well. The coffee ends up clustering whilst drying because there is so much mucilage. So the coffee either needs to be turned regularly to stop this happening, or it has to be broken up. Over-fermentation can happen at this stage and you can end up with a not-so-good cup, but the Aguilera brothers are well-versed in this method and are some of the most skilled in Costa Rica. We've loved the Licho Villa Sarchi Yellow Honey since we first tried it, but this year we've got loads of other coffees from the Hermanos Aguileras! Two naturals from Licho, Villa Sarchi from Finca Toño, Pacamara and this, their Geisha. We're super proud that we pay fair prices for all our coffees, but it isn't just about a price per kilogram - it's about how much you buy. Because we're buying loads of coffee from them, it makes a bigger difference than if we just wanted to buy the Geisha on it's own. With less coffee they'll have to risk selling elsewhere (and not sure how much they'll get for it), they're doing better, so they share that back to us too with a little discount on this spectacular coffee - and we in turn pass that on to you. P.s. did I mention, it was a lot from Licho which finished 11th in this year's Cup of Excellence competition in Costa Rica? :) Geisha is a varietal that has attracted lots of attention among coffee buyers and farmers, with some super high prices being paid for tiny lots. The name comes from the Gesha village in Ethiopia, where it's said to have come from. I say 'said to' because it's believed that coffee stock from this region made its way to Costa Rica (and then on to Panama) in the 1950s, but didn't find much favour in its new home. As with other experimental varietals that didn't do particularly well, the plants were largely ignored or forgotten. Some grew wild or mixed into difficult-to-reach corners of farms. That means it's difficult to be sure how close what we now call 'Geisha' is to those seeds from Ethiopia many years ago. Regardless, Geisha's reputation suddenly hit the big time around 2004 as it attracted praise (and high prices) in the Taste of Panama competition, and it became a must-try for all you coffee geeks out there. There has been talk of the name – Geisha vs Gesha – and we like to listen to the people that grew the coffee. It says 'Geisha' on our bags from the farm, so we're going with 'Geisha'. This coffee is super sweet with big juicy mango. A lime acidity balances that and there's a floral edge to it all which adds an interesting complexity. On the finish I get yellow plums, moving in to orange on the aftertaste. Country: Costa Rica Region: Western Valley Province: Alajuela Nearest city: Naranjo de Alajuela Farm: Finca Licho Producers: Los Hermanos Aguilera Farm size: 28 hectares Coffee growing area: 9.10 hectares Altitude: 1,500 m.a.s.l. Varietal: Geisha Processing system: Yellow Honey CUPPING NOTES Mango, lime, floral, yellow plum, orange Clean cup: (1–8): 7 Sweetness: (1–8): 8 Acidity: (1–8): 6.5 Mouthfeel: (1–8): 6 Flavour: (1–8): 6.5 Aftertaste: (1–8): 6 Balance: (1–8): 6.5 Overall: (1–8): 7 Correction:(+36): +36 Total: (max. 100): 89 Roasting Information Medium – give this a little extra time to develop in the gap, dropping it once you're most of the way through the gap and definitely before you reach second crack.
Buying coffee is simple, right? A farmer has coffee, you have money...easy! Well, not so much. One of the realities of coffee farming is unscrupulous coffee buyers turning up, promising the world and then not honouring their promises. For this reason, we never ask too much of the producers we work with for the first few years - you have to earn trust. Eventually, they trust us to be reliable and keep coming back. In the case of the Aguileras...well, it took them 8 years or so to warm to us. That’s just how it goes sometimes. Here at Hasbean, we love to celebrate the awesome things that happen when strong relationships are built between roasters and producers, and Finca Licho is a shining example of that ethos. We first bought from this farm way back in 2007 when it was awarded 4th place in the Cup of Excellence. Fast forward thirteen years (gosh I feel old now), and Licho has become a firm favourite – both with customers and our little Hasbean team. The arrival of coffees from Finca Licho is greatly anticipated every year. The farm is owned and run by Los Hermanos Aguilera. It's often translated as 'The Aguilera Brothers', but everyone is involved, not just the boys! The family of twelve brothers and sisters inherited the business from their parents, who started their coffee-growing career over 50 years ago. With the help of the third generation, the family work the farm with basically no hired labour except for during the harvest. They manage the mill and drying patios, fertilise, prune the coffee trees, and so on. They do it all themselves, and all year round. The Aguileras have a reputation for their deep understanding of quality at the farm and mill level, and this is why we are excited about working with them. Situated 1,500 metres above sea level in the region of Naranjo, the farm is located in the volcanic Northern Cordiles corridor of the Western Valley, which is an area famous for its excellent coffee production. The majority of the coffee grown at Finca Licho is Villa Sarchi variety, but there's a smidge of Caturra too (they're about 65% and 25% of production respectively). The remainder of coffee production is made up of a mixture of more unusual varieties, some of which (this Geisha lot!) we've been able to snag this year now that they're established enough to provide a crop. This coffee is yellow honey processed, which is just like the Pulped Natural method. The fruit is removed from the seed of the coffee bush and left to dry. The main difference is that there is no water involved when the cherry is removed, so mucilage sticks to the bean. This can be dangerous, but it's necessary in these parts of Costa Rica where water is limited: water is a precious commodity in this area of Naranjo, so this method suits the location very well. The coffee ends up clustering whilst drying because there is so much mucilage. So the coffee either needs to be turned regularly to stop this happening, or it has to be broken up. Over-fermentation can happen at this stage and you can end up with a not-so-good cup, but the Aguilera brothers are well-versed in this method and are some of the most skilled in Costa Rica. We’ve loved the Licho Villa Sarchi Yellow Honey since we first tried it, but this year we’ve got loads of other coffees from the Hermanos Aguileras! Two naturals from Licho, Villa Sarchi from Finca Toño, Pacamara and this, their Geisha. We’re super proud that we pay fair prices for all our coffees, but it isn’t just about a price per kilogram - it’s about how much you buy. Because we’re buying loads of coffee from them, it makes a bigger difference than if we just wanted to buy the Geisha on it’s own. With less coffee they’ll have to risk selling elsewhere (and not sure how much they’ll get for it), they’re doing better, so they share that back to us too with a little discount on this spectacular coffee - and we in turn pass that on to you. P.s. did I mention, it was a lot from Licho which finished 11th in this year’s Cup of Excellence competition in Costa Rica? :) Geisha is a varietal that has attracted lots of attention among coffee buyers and farmers, with some super high prices being paid for tiny lots. The name comes from the Gesha village in Ethiopia, where it’s said to have come from. I say 'said to' because it’s believed that coffee stock from this region made its way to Costa Rica (and then on to Panama) in the 1950s, but didn’t find much favour in its new home. As with other experimental varietals that didn’t do particularly well, the plants were largely ignored or forgotten. Some grew wild or mixed into difficult-to-reach corners of farms. That means it’s difficult to be sure how close what we now call 'Geisha' is to those seeds from Ethiopia many years ago. Regardless, Geisha’s reputation suddenly hit the big time around 2004 as it attracted praise (and high prices) in the Taste of Panama competition, and it became a must-try for all you coffee geeks out there. There has been talk of the name – Geisha vs Gesha – and we like to listen to the people that grew the coffee. It says 'Geisha' on our bags from the farm, so we're going with 'Geisha'. This coffee is super sweet with big juicy mango. A lime acidity balances that and there's a floral edge to it all which adds an interesting complexity. On the finish I get yellow plums, moving in to orange on the aftertaste. Country: Costa Rica Region: Western Valley Province: Alajuela Nearest city: Naranjo de Alajuela Farm: Finca Licho Producers: Los Hermanos Aguilera Farm size: 28 hectares Coffee growing area: 9.10 hectares Altitude: 1,500 m.a.s.l. Varietal: Geisha Processing system: Yellow Honey CUPPING NOTES Mango, lime, floral, yellow plum, orange Clean cup: (1–8): 7 Sweetness: (1–8): 8 Acidity: (1–8): 6.5 Mouthfeel: (1–8): 6 Flavour: (1–8): 6.5 Aftertaste: (1–8): 6 Balance: (1–8): 6.5 Overall: (1–8): 7 Correction:(+36): +36 Total: (max. 100): 89 Roasting Information Medium – give this a little extra time to develop in the gap, dropping it once you're most of the way through the gap and definitely before you reach second crack.
Roast With Memli - Ep. 4 - Panama Gesha by Memli Coffee Lab
New series - cup with Memli Ep 1 - La Esmeralda Gesha
Ethiopia Gesha Village Shaya エチオピア ゲシャ ヴィレッジ シャヤ https://coffee.liloinveve.com/collections/coffee/products/kissa-limited-ethiopia-gesha-village-shaya
Hello! Vă prezint o ediție înregistrată în studioul meu. O experiență nouă pentru mine, sper să fie pe placul vostru. Vă voi povesti despre cea mai scumpă varietate de cafea din lume, Gesha. Vom vorbi apoi despre cât de greu este să ne orientăm printre multiplele tipuri de vinuri din Burgundia, chiar dacă sunt obținute doar din două soiuri de struguri: Pinot Noir și Chardonnay! Nu în ultimul rând vă fac o sugestie de film clasic, o comedie savuroasă din anii '60. See acast.com/privacy for privacy and opt-out information.
Katie and I went to the Coffee Farmer Caravan event for date night this week at East Pole Coffee Company where we got to meet and learn directly from Colombian coffee growers and exporters. It was such a fun and educational night and we wanted to hop on the microphone to share some of our takeaways with you while the learning was still fresh. Although this season of the podcast is focused on Home Coffee Roasting, learning more about what it takes to grow and process coffee with excellence definitely helps us appreciate roasting green coffee at an even greater level! Big Takeaway: if you can get your hands on some Gesha coffee, DO IT. It's such a crazy good unique experience. Bigger Takeaway: after hearing first-hand stories from coffee producers, Katie and I decided we need to visit a coffee farm and see it first-hand as well! More to come on that. BIGGEST Takeaway: a HUGE level of gratitude and appreciation to all the hard work, passion and dedication from all over the world that goes in to the coffee experience that we get to enjoy every day at home and in cafes. Hear several more of our takeaways by listening to this episode! Did You Know... - the country of Colombia is responsible for ~30% of the world's supply of coffee? There are approximately 540,000 coffee farms across the country which produce and export over 14 million bags of coffee per year (1 bag = 60kg) - this may be subjective, but according to Banexport they believe 50% of the flavor of coffee is a result of the growing altitude and the variety of the coffee tree. The other 50% of the flavor comes from the processing method (washing, drying, fermenting, etc) after picking the coffee off the tree. - there are dozens of varieties of coffee trees which all produce unique flavors in the coffee beans. The most-sought-after variety of coffee today is the Gesha tree, which was discovered first in Gesha, Ethiopia but can also be grown successfully in Panama, Tanzania, Costa Rica, Peru, and of course COLOMBIA! Learn more about: Cafe Imports Banexport East Pole Coffee Company **If you're enjoying the show, please consider leaving a rating AND a review on iTunes or wherever you listen to podcasts! --- Send in a voice message: https://anchor.fm/craftyourowncoffee/message
Licho's is a coffee that I feel shows our development as a roaster over the years. We first bought this coffee in the Cup of Excellence program (a great way to meet a grower). Back then we bought it from an import broker; they helped us bring this coffee in because we were a small buyer. Now we buy directly from the farm! Four years ago I went out to the farm and did the deal then and there with the brothers. I love the fact that I simply walked onto the farm after cupping a particular lot in the exporter's office, asked how much they wanted, and there was a short conference. They came back and told me how much they wanted, and we shook hands. Then we got back into the 4x4 and drove away. That year we agreed to a European-exclusive deal with them for this coffee, and this year we continue the close work we have been doing with them. Grown by the Aguilera family in the province of Naranjo, in the volcanic Northern Cordiles corridor of the Western Valley, this coffee is cultivated at an altitude of 1,500 metres above sea level. Most of their coffee is either Villa Sarchi or Bourbon, but in recent years we've started to see other varietals from the farm. The brothers work the mill and farms themselves. They have basically no hired labour, except for pickers during the harvest. With the help of the third generation, they work the mill and drying patios, prune the coffee fields, fertilise, and so on; and they do it all year round. The Aguilera brothers understand quality at the farm and mill level, and this is why we are excited about working with them. Most of the siblings own farmland as well as co-managing the micro mill they installed eight years ago, which they built with the earnings from their fourth-place Cup of Excellence win in 2007. That's the year I first found the farm! This coffee is yellow honey processed, which is just like the Pulped Natural method. The fruit is removed from the seed of the coffee bush and left to dry. The main difference is that there is no water involved when the cherry is removed, so mucilage sticks to the bean. This can be dangerous, but it's necessary in these parts of Costa Rica where water is limited: water is a precious commodity in this area of Naranjo, so this method suits the location very well. The coffee ends up clustering whilst drying because there is so much mucilage. So the coffee either needs to be turned regularly to stop this happening, or it has to be broken up. Over-fermentation can happen at this stage and you can end up with a not-so-good cup, but the Aguilera brothers are well-versed in this method and are some of the most skilled in Costa Rica. Want to know a little more about Honey processing? Here's a video you might enjoy! Geisha is a varietal that has attracted lots of attention among coffee buyers and farmers, with some super high prices being paid for tiny lots. The name comes from the Gesha village in Ethiopia, where it's said to have come from. I say 'said to' because it's believed that coffee stock from this region made its way to Costa Rica (and then on to Panama) in the 1950s, but didn't find much favour in its new home. As with other experimental varietals that didn't do particularly well, the plants were largely ignored or forgotten. Some grew wild or mixed into difficult-to-reach corners of farms. That means it's difficult to be sure how close what we now call 'Geisha' is to those seeds from Ethiopia many years ago. Regardless, Geisha's reputation suddenly hit the big time around 2004 as it attracted praise (and high prices) in the Taste of Panama competition, and it became a must-try for all you coffee geeks out there. There has been talk of the name – Geisha vs Gesha – and we like to listen to the people that grew the coffee. It says 'Geisha' on our bags from the farm, so we're going with 'Geisha'. It's a spindly plant that needs quite a lot of space and care, but the distinctive floral flavours it delivers have seen it being planted more and more throughout Panama and Costa Rica. It's also slowly appearing in other countries where producers are looking to experiment with new varietals. The Aguileras are a family of twelve brothers and sisters who are second-generation coffee producers in the West Valley. (Hermanos is used to describe mixed male and female siblings in Spanish, but literally translates to 'brothers' in English.) Their father was one of the first coffee growers in the area, and planted his farm 70 years ago. Neighbouring farmers warned him that coffee wouldn't grow there, but now the area is rich with coffee lands and his children work together to produce coffee. Expect the classic floral notes of Geisha, but backed up by a silky body and big fruit sweetness and acidity. There's crisp green apple alongside juicy yellow plum before apricot takes over for the finish, and there's a squeeze of lemon in there too. Country: Costa Rica Region: Western Valley Province: Alajuela Nearest city: Naranjo de Alajuela Farm: Finca Licho Producers: Aguilera family Farm size: 28 hectares Coffee growing area: 9.10 hectares Altitude: 1,500 m.a.s.l. Varietal: Geisha Processing system: Yellow Honey CUPPING NOTES Green apple, yellow plum, apricot, lemon Clean cup: (1–8): 6.5 Sweetness: (1–8): 7 Acidity: (1–8): 7 Mouthfeel: (1–8): 7 Flavour: (1–8): 8 Aftertaste: (1–8): 6 Balance: (1–8): 6 Overall: (1–8): 7 Correction:(+36): +36 Total: (max. 100): 90.5 Roasting Information Medium-light – slow this down as it comes to the end of first to develop those big fruit flavours, but don't let it get too far into the gap and definitely nowhere near second.
Licho's is a coffee that I feel shows our development as a roaster over the years. We first bought this coffee in the Cup of Excellence program (a great way to meet a grower). Back then we bought it from an import broker; they helped us bring this coffee in because we were a small buyer. Now we buy directly from the farm! Four years ago I went out to the farm and did the deal then and there with the brothers. I love the fact that I simply walked onto the farm after cupping a particular lot in the exporter's office, asked how much they wanted, and there was a short conference. They came back and told me how much they wanted, and we shook hands. Then we got back into the 4x4 and drove away. That year we agreed to a European-exclusive deal with them for this coffee, and this year we continue the close work we have been doing with them. Grown by the Aguilera family in the province of Naranjo, in the volcanic Northern Cordiles corridor of the Western Valley, this coffee is cultivated at an altitude of 1,500 metres above sea level. Most of their coffee is either Villa Sarchi or Bourbon, but in recent years we've started to see other varietals from the farm. The brothers work the mill and farms themselves. They have basically no hired labour, except for pickers during the harvest. With the help of the third generation, they work the mill and drying patios, prune the coffee fields, fertilise, and so on; and they do it all year round. The Aguilera brothers understand quality at the farm and mill level, and this is why we are excited about working with them. Most of the siblings own farmland as well as co-managing the micro mill they installed eight years ago, which they built with the earnings from their fourth-place Cup of Excellence win in 2007. That's the year I first found the farm! This coffee is yellow honey processed, which is just like the Pulped Natural method. The fruit is removed from the seed of the coffee bush and left to dry. The main difference is that there is no water involved when the cherry is removed, so mucilage sticks to the bean. This can be dangerous, but it's necessary in these parts of Costa Rica where water is limited: water is a precious commodity in this area of Naranjo, so this method suits the location very well. The coffee ends up clustering whilst drying because there is so much mucilage. So the coffee either needs to be turned regularly to stop this happening, or it has to be broken up. Over-fermentation can happen at this stage and you can end up with a not-so-good cup, but the Aguilera brothers are well-versed in this method and are some of the most skilled in Costa Rica. Want to know a little more about Honey processing? Here's a video you might enjoy! Geisha is a varietal that has attracted lots of attention among coffee buyers and farmers, with some super high prices being paid for tiny lots. The name comes from the Gesha village in Ethiopia, where it’s said to have come from. I say 'said to' because it’s believed that coffee stock from this region made its way to Costa Rica (and then on to Panama) in the 1950s, but didn’t find much favour in its new home. As with other experimental varietals that didn’t do particularly well, the plants were largely ignored or forgotten. Some grew wild or mixed into difficult-to-reach corners of farms. That means it’s difficult to be sure how close what we now call 'Geisha' is to those seeds from Ethiopia many years ago. Regardless, Geisha’s reputation suddenly hit the big time around 2004 as it attracted praise (and high prices) in the Taste of Panama competition, and it became a must-try for all you coffee geeks out there. There has been talk of the name – Geisha vs Gesha – and we like to listen to the people that grew the coffee. It says 'Geisha' on our bags from the farm, so we're going with 'Geisha'. It’s a spindly plant that needs quite a lot of space and care, but the distinctive floral flavours it delivers have seen it being planted more and more throughout Panama and Costa Rica. It's also slowly appearing in other countries where producers are looking to experiment with new varietals. The Aguileras are a family of twelve brothers and sisters who are second-generation coffee producers in the West Valley. (Hermanos is used to describe mixed male and female siblings in Spanish, but literally translates to 'brothers' in English.) Their father was one of the first coffee growers in the area, and planted his farm 70 years ago. Neighbouring farmers warned him that coffee wouldn't grow there, but now the area is rich with coffee lands and his children work together to produce coffee. Expect the classic floral notes of Geisha, but backed up by a silky body and big fruit sweetness and acidity. There's crisp green apple alongside juicy yellow plum before apricot takes over for the finish, and there's a squeeze of lemon in there too. Country: Costa Rica Region: Western Valley Province: Alajuela Nearest city: Naranjo de Alajuela Farm: Finca Licho Producers: Aguilera family Farm size: 28 hectares Coffee growing area: 9.10 hectares Altitude: 1,500 m.a.s.l. Varietal: Geisha Processing system: Yellow Honey CUPPING NOTES Green apple, yellow plum, apricot, lemon Clean cup: (1–8): 6.5 Sweetness: (1–8): 7 Acidity: (1–8): 7 Mouthfeel: (1–8): 7 Flavour: (1–8): 8 Aftertaste: (1–8): 6 Balance: (1–8): 6 Overall: (1–8): 7 Correction:(+36): +36 Total: (max. 100): 90.5 Roasting Information Medium-light – slow this down as it comes to the end of first to develop those big fruit flavours, but don't let it get too far into the gap and definitely nowhere near second.
After returning from back-to-back sourcing trips to Costa Rica and Panama, Brian explains the differences in his experiences between the two. Discussions involve the elusiveness and complexity in defining a coffee variety, as well as the loose definitions used to characterize different processing methods. Though when all is as expected, sometimes the results play out predictably on the cupping table.
Mike and Matt drink some delicious Gesha that mike return from Colorado with. This coffee is a real tasty treat - not as vibrant as some other geshas we've had but also not as tame.It can be purchased here: https://huckleberryroasters.com/collections/frontpage/products/colombia-israel-hernandez-gesha
Matt and Mike talk about a tasty Natural Geisha roasted by Unity souricing and roasting. More can be found out about their operation here: https://www.unity.coffee/
We are back with part 2 of our discussion with Umeko Motoyoshi, coffee entrepreneur, social media expert, educator, and author. In this episode we continue last week’s discussion with the author of The @wastingcoffee Guide To Not Wasting Coffee and purveyor of the Umeshiso Cupping Spoons. This week we share the results of a super fun and enlightening consumer experiment Valerian, Marcus, and Melissa conducted at the Boot Coffee Campus booth at the San Francisco Coffee Festival and hear Umeko’s take on the experiment and how consumers approach coffee differently from coffee professionals. Umeko also shares some of her secret sauce for social media success. With over 13,000 followers, she knows how to engage social media users! Listen in and learn how being genuine and showing yourself is one way to build a brand. We ask Umeko how influencers, specifically micro influencers, can build a brand; and explore how you can build and reinforce trust in your brand through your social media presence (or risk losing trust). Learn more about The @Wastingcoffee Guide to Not Wasting Coffee and some of the ways Umeko sees our industry normalizing waste and devaluing coffee and the work of everyone involved. It’s an important discussion that she’s tackling head on!
Entrevista completa en español con Ratibor Hartmann, usada en el Podcast "How Geisha ruined coffee". Ratibor habla sobre sus experiencias produciendo cafe y como ser exitoso con las variedades y procesos exóticas.
In this episode hear about how the exotic variety boom has not been all that positive for small-scale producers and why. Also listen to an abridged interview with Ratibor Hartmann regarding how he has made his success in the exotic variety game.
Aaron, Doug, and Matt get silly and chat about Sweetbloom's Roast of a tasty Gesha. Some talk about tank tops and coffee fatigue occur as well as Aaron's recent trip to Denver. https://sweetbloomcoffee.com/
Matt talks about the coffee process and then totally drools over this very rare, tasty coffee. There's a lot of talk about processing, both natural and washed, a little bit about saurkraut and of course the farm La Palma y El Tucan. LINKS: Statesofcoffee.com drinktrade.com - code word mattjnovak https://www.brandywinecoffeeroasters.com/ http://lapalmayeltucan.com/site/
Mark and Brian reunite to taste and discuss the Hartmann Anaerobic Natural Gesha coffee. A phone call from archaeologist Paul Bowman gives some insight into 1950s Panama. And the episode concludes with 10 things that are not unhappy. You should make your own list.
Mark Brown returns to taste and talk about the Hartmann Gesha Zuto Natural. Aliss Hartmann tells a little about her family history and some about the coffee we're drinking. Mark and Brian struggle to put into words the experience of the Gesha with its food pairing, a fresh blueberry lemon bar. Find this coffee at www.DoubleShotCoffee.com
We recap George's 25th (+15) birthday, drink some exquisite Gesha Village Lot 96 from Sweet Bloom Coffee, and discuss locker room shower etiquette. Show Notes 0:48 - Now & Laters and the junior high economy 17:30 - Greg recalls the time he was being followed around Whole Foods by plain-clothes security for not stealing anything 24:29 - Happy Birthday to George! We talk houseplants and tacos and beers at the Wilson Ranch B-day Bash 37:36 – Birthday occasion coffee! We snatched up a bag of Sweet Bloom Coffee's Gesha Village Lot 96; and it was delicious! 45:00 - Just the smell of coffee alone is enough to kick your brain function into the next gear: Just The Smell of Coffee Is Good For Your Brain Power, Research Shows Wake Up And Smell The Coffee (And Be Better At Math) 45:30 - To get butt-naked and shower in a locker room, or nah? 52:55 - George is out here in these streets; or, to quote him: “almost had to knock out a crackhead.” 1:12:30 - A new record set for the sale of Geisha coffee: Natural Geisha Breaks Best of Panama Auction Record at $803 Per Pound 1:29:00 - American Treasure Willie Nelson Has His Own Line Of CBD-Infused Coffee 1:31:42 - Non-dairy milks might need to GTFO: Are Name Changes Coming For Non-Dairy Milks? 1:33:22 - Coffee might taste delicious after a long night of drinking, but it won't sober you up: Coffee Won’t Help You Sober Up
Vieraana painonnostaja Anni Vuohijoki. Tämäkin jakso on tehty yhteistyössä Suomen parhaan paahtimon, Lehmus Roasteryn, kanssa. Jaksossa keskustelemme Gesha 1931 -kahvista: https://lehmusroastery.com/products/limited-gesha-1931 Linkit Annin blogi http://anni.vuohijoki.com/blog/ Anni FB https://www.facebook.com/annivuohijokiweightlifting/ Anni IG https://www.instagram.com/annivuohijoki Annin YouTube-kanava https://www.youtube.com/channel/UCcSkGBX5TyMTgxi7xLqY0zg Annin kirja https://www.adlibris.com/fi/kirja/voima-kanssamme-9789511320203 Seuraa Sivut https://avaraluonto.simplecast.fm/ Facebook https://www.facebook.com/akonniemenavaraluonto Antti Twitterissä https://twitter.com/anttiakonniemi Antti IG https://www.instagram.com/anttiakonniemi/ Seuraa podcastia Apple Podcastin avulla https://itunes.apple.com/fi/podcast/akonniemen-avara-luonto/id1281251935?mt=2
Juttelemme Barcelonassa viimeisestä vuodesta, kirjoista ja elämäämme muuttaneista tuotteista. Pahoittelemme kehnoa äänenlaatua! Tämäkin jakso on tehty yhteistyössä Suomen parhaan paahtimon, Lehmus Roasteryn, kanssa. Tsekkaa jaksossa mainitut kahvit: Gesha 1931 https://lehmusroastery.com/products/limited-gesha-1931 Oligark Red Ruby (se viinitynnyrikahvi) https://lehmusroastery.com/products/oligark-red-ruby Linkit Antti Salonen Twitter https://twitter.com/salantsa Vesa Vänkä Twitter https://twitter.com/vesan #AskGaryVee https://www.amazon.com/AskGaryVee-Entrepreneurs-Leadership-Social-Self-Awareness-ebook/dp/B00Z71HW8A/ref=sr_1_1?ie=UTF8&qid=1525015303&sr=8-1 The Subtle Art of Not Giving a F*ck https://www.amazon.com/Subtle-Art-Not-Giving-Counterintuitive-ebook/dp/B019MMUA8S/ref=sr_1_1?ie=UTF8&qid=1525015562&sr=8-1 Childhood's End https://www.amazon.com/Childhoods-S-F-MASTERWORKS-Arthur-Clarke-ebook/dp/B003G4W4CY/ref=sr_1_1?ie=UTF8&qid=1525015319&sr=8-1 Chasing Excellence https://www.amazon.com/Chasing-Excellence-Building-Fittest-Athletes-ebook/dp/B0743MP21F/ref=sr_1_1?ie=UTF8&qid=1525015634&sr=8-1 Seuraa Sivut https://avaraluonto.simplecast.fm/ Facebook https://www.facebook.com/akonniemenavaraluonto Antti Twitterissä https://twitter.com/anttiakonniemi Seuraa podcastia Apple Podcastin avulla https://itunes.apple.com/fi/podcast/akonniemen-avara-luonto/id1281251935?mt=2
"They always leave when it gets hot in the cafe." —Man counter-protesting protestors About: Since the turn of the millennium, the percentage of U.S.-based specialty coffee drinking folk, like those who have a cup everyday, has quadrupled. Travel to any major or minor city in the country, and you’ll see an offering of coffees that transcends the uniform Starbucks experience that’s on every block. But the image that reflects after you place a mirror in front of any craft coffee company or cafe is a bit more clear, albeit unsettling. Stare at it long enough and you’ll come across matters like gentrification, the rise of the millennial-inspired yuppie wave and the old act of global economics, power dynamics and capitalism all at play. This podcast episode explores the intricacies of coffee and attempts to answer two simple questions about one very complex drink. What makes specialty coffee special and who is it really for? Show Notes: [00:35] More on Tonya Kuhl [00:45] “Castor Wheel Pivot” by Blue Dot Sessions [01:35] “One Little Triumph” by Blue Dot Sessions [02:15] Light reading on other unconventional courses: The Politics of Beyonce The Physics of Star Trek The Art of Walking [02:45] ECM 01 Syllabus Additional reading here (San Francisco Chronicle) [03:20] “Pain” by HileMele [04:00] Light reading on percentage of global coffee that is considered specialty (The Coffee Guide) [04:10] Light reading on the growth of specialty coffee over the past several years (SCA) [05:15] Shout out to the original Cosmic Calendar [05:25] “Drum Solo” by Turku Nomads of the Silk Road [05:30] The first reference of the term coffee can be found here in the Canon of Medicine (The World of Caffeine) [05:40] More on the tale of coffee being passed down to the Prophet Muhammad (The Literary Digest) [05:45] More on Kaldi and his dancing goats [06:00] On the history of coffee: Light reading on coffee and Islam Light reading on coffee and trade On the mixing of cultures and coffee after the Crusades On coffee and the Enlightenment era On coffee and the American Revolution On coffee and the Great War [06:25] Recommended reading on coffee history: Uncommon Grounds by Mark Pendergrast [06:30] Light reading on coffee’s etymology [06:45] “Perky” by Al Hirt That tune was used in Maxwell’s advertising campaign back in the day [07:00] Light reading on the concept of coffee waves Listen to a lecture that breaks down each wave More light reading on the concept of coffee waves [07:30] A short snippet from Mississippi John Hurt’s “Coffee Blues” [07:45] A montage of sexist coffee commercials from the ‘60s [07:55] “Pxl Eventaut” by Blue Dot Sessions [09:50] More on William Ristenpart [11:20] “Pxl Cray” by Blue Dot Sessions [11:25] The new coffee flavor wheel (SCA) [12:00] More on Molly Spencer [13:40] More on Hanna Neuschwander (@hneuschwander) Her book, Left Coast Roast [14:30] An overview of coffee prices over the last 45 years Related reading on coffee’s volatility (Daily Coffee News) Related reading on the markets around coffee (Perfect Daily Grind) [15:40] More on the differences between Arabica and Robusta beans (Coffee Chemistry) Related reading on specialty robusta beans (Barista Magazine) [16:10] More on the different coffee processing methods (Sweet Maria’s) [16:25] “Pxl Htra” by Blue Dot Sessions [16:30] More on the coffee grading rubric (SCAA) [17:00] More on Alejandro Martinez and his farm Finca Argentina A deeper dive on Martinez’s workflow and operational costs [19:10] More on Brett Smith And on Counter Culture And its 2017 transparency report [21:30] “Platax” by Blue Dot Sessions [21:40] A graphic overview of the coffee supply chain [21:55] Related: Light reading on how to purchase coffee (Sweet Maria’s) [22:45] Related: Light reading on starting a roastery (Daily Coffee News) [23:00] Related: Light reading on what goes into roasting (Cafe Culture) [23:25] Related: Light reading on roast profiles [23:50] More on Kyle Glanville (@glanvillain) [24:20] Light reading on Espresso Vivace (Sprudge) [24:45] “Clay Pawn Shop” by Blue Dot Sessions [25:00] Light reading on the economics of running a coffee shop (Investopedia) Related: Deeper dive on coffee shop economics [25:40] SNL’s Michael Che on $18 coffee (NY Post) [25:50] Light reading on Gesha coffees (Daily Coffee News) [26:15] Related reading on the rise of the minimum wage (NPR) [26:20] More on Ritual’s $12 cup of coffee (Barista Magazine) [27:30] “Time Up” by Blue Dot Sessions [27:45] The story behind those blue and white greek coffee cups (Narratively) [28:20] More on Anand Sheth [28:50] “Vulcan Street” by Blue Dot Sessions [29:00] Detailed photos of the Sightglass on 20th Street (Knstrct) [30:00] “Vulcan Street-Dew Morning” by Blue Dot Sessions [32:00] More on Brian Jones (@brianwjones) of DCILY [34:40] “Pushback” by Reverend Billy and the Church of Stop Shopping [35:15] Light reading on Frank Braconi [36:30] “Warm Fingers” by Blue Dot Sessions [36:35] Light reading on what is the middle class (CNN) [36:50] More on Braconi’s 2004 study A deeper read on the study (The New Yorker) [37:20] "Burrow Burrow" by Blue Dot Sessions [37:50] Light reading on a follow-up study by both Braconi and Columbia University Prof. Lance Freeman (City Lab) [39:30] Bay Area salaries for computer engineers [40:20] Light reading on economic state of New York City in the 70s [41:30] Related: Light reading on Rev. Billy and his protest against Starbucks [41:50] More on the rate of gentrification (Governing Magazine) [43:20] Related: A Film About Coffee [45:00] More on Charles Babinski Related: He was also in the documentary Barista [47:30] Light reading on the Hasta Muerte Coffee (East Bay Express) Related: Protest at the coffee shop (KTVU) [48:05] “Noe Noe” by Blue Dot Sessions [48:30] Light reading on the coffee industry’s #MeToo movement (San Francisco Chronicle) [48:50] Light reading on SCA’s decision to host its World Coffee Championships in Dubai (Sprudge) [49:30] More on the impact of climate change and coffee (Barista Magazine) Related: Science with a solution to coffee’s climate change problem (The Chicago Tribune) [49:35] More on the percentage of coffee lands that will become unusable (NPR) A specific case study on Ethiopia’s coffee (Science Friday) Related: the increased spread of rust on coffee plants (The Guardian) Related: A visual overview of coffee’s environmental dilemma (BBC) [49:40] More on deforestation, climate change and coffee (Conservation International) [50:00] More on the sale of Stumptown (The New York Times) The sale of Peets (Los Angeles Times) The sale of Intelligentsia (Eater) The sale of Blue Bottle (San Francisco Chronicle) And the portfolio of the JAB Holding Company [50:50] More on Nick Cho (@nickcho) (San Francisco Magazine) [57:20] “Fake Empire” cover by Lotte Kestner [59:30] @thisissomenoise | @thisissomenoise [59:40] Recommended Podcasts To Listen to: Scene on Radio’s Seeing White Series KPCC’S Repeat Podcast Alexis Madrigal’s Container Series 79. More at thisissomenoise.com
Juttelemme Auran kanssa mm. sisältömarkkinoinnista/sisällöntuotannosta ja partiosta. Tämäkin jakso on tehty yhteistyössä Suomen parhaan paahtimon, Lehmus Roasteryn, kanssa. Tsekkaa jaksossa mainitut kahvit: Gesha 1931 https://lehmusroastery.com/products/limited-gesha-1931 Oligark Red Ruby https://lehmusroastery.com/products/oligark-red-ruby Linkit Aura Twitterissä https://twitter.com/aurasuvi?lang=fi Suomen Partiolaiset https://www.partio.fi/ Pääkaupunkiseudun Partiolaiset https://www.paakaupunkiseudunpartiolaiset.fi/ Partio kuuluu kaikille IG https://www.instagram.com/partiokuuluukaikille/ Partio kuuluu kaikille Twitter https://twitter.com/partiokuuluu?lang=fi Keskellä mainitut linkit Koomikko kollektiivin “Vanhat pierut” ensimmäinen sketsi: https://www.youtube.com/watch?v=ESjhqqzBxJw&t=1s Seuraa FB:ssä https://www.facebook.com/vanhatpierutsomessa/?ref=br_rs “Kaikki CrossFit-harjoittelusta” -kirja nyt ennakkomyynnissä halvalla https://www.fitrakauppa.fi/kaikki-crossfitista-ilmestyy-24-9-2018.html Seuraa Sivut https://avaraluonto.simplecast.fm/ Facebook https://www.facebook.com/akonniemenavaraluonto Antti Twitterissä https://twitter.com/anttiakonniemi Seuraa podcastia Apple Podcastin avulla https://itunes.apple.com/fi/podcast/akonniemen-avara-luonto/id1281251935?mt=2
Cat & Cloud co-owner and green buyer Charles Jack aka Chuckjack, sits down and talks to us about geisha / gesha ( is it worth the money?) and hips us to how that magical thing called cash flow works. Check this episode out on YouTube: http://bit.ly/2jx3VrM Holiday Blend is here: catandcloud.com/collections/all/products/holiday-blend
In this episode we talk about the stereotypes around coffee aging. When is coffee to old? Is it possible to have coffee that is too fresh? We give you our thoughts. We also talk about the World Barista Championships & our views on some alternative approaches. Are Barista Championships reflecting the general coffee industry correctly? Finally we just talk a lot in this episode about what is going on in our brains after a major roast day. Party on.
Fancy Gesha coffee beans sell for more than $70 a 12 oz. bag. Eric and Joe discuss how they feel about high-end coffees and what place they deserve on your shopping list. Also, Eric discusses the process he used to create Thrasher’s Christmas Blend, and Joe shares his first impressions of his new Kalita Wave dripper.
PART 2. This isn't really a podcast. It's a recorded Skype conversation. The quality is pretty low. But if you are dying to know details of the issues facing coffee farmers in Colombia, there's some nuggets of wisdom in here (if you can hear them over the car alarm in the background, ha ha). Leonardo Henao occupies a unique position to discuss Colombian coffee. He has training in agronomy and business, works with many small farmers around the country to source and export their coffee, is a confident cupper and roaster, and now is planting a farm in the Urrao area of Antioquia with unique (and technically forbidden) varieties of coffee like Moka, old Caturra, Gesha and Bourbon. The first part deals with cultivation temperatures for arabica in a warming climate, while the second part is a discussion of coffee varieties like Caturra and Castillo. For most, this is dull stuff. Not for me, and maybe not for you.
PART 1. This isn't really a podcast. It's a recorded Skype conversation. The quality is pretty low. But if you are dying to know details of the issues facing coffee farmers in Colombia, there's some nuggets of wisdom in here (if you can hear them over the car alarm in the background, ha ha). Leonardo Henao occupies a unique position to discuss Colombian coffee. He has training in agronomy and business, works with many small farmers around the country to source and export their coffee, is a confident cupper and roaster, and now is planting a farm in the Urrao area of Antioquia with unique (and technically forbidden) varieties of coffee like Moka, old Caturra, Gesha and Bourbon. The first part deals with cultivation temperatures for arabica in a warming climate, while the second part is a discussion of coffee varieties like Caturra and Castillo. For most, this is dull stuff. Not for me, and maybe not for you. -Tom
Gesha Lobsang is fulfilling the requests of His Holiness the Dalai Lama as Spiritual Leader of the only Drepung Loseling Monastery in the United States and through the Emory-Tibet Partnership, bringing together Eastern philosophy and Western science into a new kind of education and vocabulary. He talks about the Dalai Lama's latest initiative to promote human values through secular ethics; and leads us in a meditation on compassion for ourselves and others. You'll feel radiant after listening to this show!
The Perci Red Podcast! Co-hosts Brian Franklin (DoubleShotCoffee.com) and Mark Brown (Argentfork.com) sing the praises of Perci Red, backed up by music from Brian Haas (jfjo.com). Don't miss this podcast, and don't miss a chance to taste the Perci Red for the holidays, the second coffee in the DoubleShot 2 Barrel Project, and the most amazing natural Gesha on the planet. Special thanks to Joseph Brodsky (NinetyPlusCoffee.com) for telling us about his experience with Gesha coffees, his acquisition of Ninety Plus Gesha Estates, and the birth of Perci Red.
AA Cafe cohosts, Mark Brown (Argentfork.com), and Brian Franklin (DoubleShotCoffee.com) discuss DoubleShot Coffee Company's new 2 Barrel Project and the two Gesha coffees that will lead off the project. This episode's guest, Steve Holt from Ninety Plus Coffee tells us about Lycello, our washed Gesha, and Perci Red, our natural Gesha. New music from Brian Haas of Jacob Fred Jazz Odyssey.
It's the BIG podcast. The podcast about mystery and cryptids and the hunt for the unknown. Mark Brown of Argentfork and Brian Franklin of DoubleShot Coffee Company explore the depths people will go in order to make a new discovery. Featuring Paul Bowman of Bowman Lodge and the Texas Bigfoot Research Conservancy. It's big and it's awesome. For more information about Gesha and wood apes, read on. Go here to listen to a four-and-a-half minute podcast intro. Joseph Brodsky and the hunt for the Gesha in Denver's Westword News. The Texas Bigfoot Research Conservancy's Operation Endurance. Listen to the Ohio Howl. The Patterson Gimlin film: www.DoubleShotCoffee.com www.Argentfork.com
Mark Brown and I ramble about about my many travels, coffees I found along the way, some advice about coffee, a little info about Costa Rican micro-lots and the Gesha variety. And much, much more...
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