Red Gesha – Limited Release

LIMITED RELEASE RED GESHA

Red Gesha - Limited Release 1

JARDINES DEL EDEN
RED GESHA natural ef2

 100grams 

Finca Jardines Del Eden located in Quindio, Colombia is known for its highly sought-after and exotic coffee varietals. Cultivated by Felipe Arcila, a fourth generation coffee grower, this Red Gesha is grown in a unique micro-climate, producing a coffee that has complex characteristics and is exceptional in quality.

The ripe coffee cherries undergo an extended natural fermentation process with a 24 hour aerobic fermentation, followed by 50 hours of anaerobic fermentation below 22°C. The whole cherries are placed on raised beds until 11% moisture content is achieved, resulting in an extremely high cup quality suitable for competition standards.

This coffee is incomparable, a delicious profile of sweet fruit notes with a lingering rich, aged oolong tea finish.

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ABOUT OUR RED GESHA

Flavour Notes: 

        
Red Nectarine, Watermelon, Oolong Tea, Fondant

Introducing our NEW Premium Limited Release!

Red Gesha from Jardines Del Eden.

This coffee is incomparable, a delicious profile of sweet fruit notes with a lingering rich, aged oolong tea finish.

Our Paradox coffee team is bringing you an elevated coffee experience with this beautifully packaged coffee, roasted to order & uniquely numbered Red Gesha 100gram tins. 

“Generations of expertise and various scientic experimental approaches from Felipe Arcila bring this unique Red Gesha to our doorstep. Abundant jasmine aromas, delightful sweet fruit notes, and a refreshing aged oolong tea finish offer a remarkable sensory journey.” – Yogesh, Paradox Head Roaster

Region: Pijao, Quindio

Altitude: 1700-1900 MASL

Varietal: 100% Red Gesha

Process: Natural Extended Fermentation

Roast: Filter
Sweetness: 4.5
Acidity: 4
Body: 4

 
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Brewing Guide

Brewing Guide
by our Paradox Training Managers – Karen & Pablo

Water Temperature: 96 degrees 

Place the V60 2cup and paper filter in your brewer, gently press in and carefully rinse.

Rinsing the paper filter with hot water make sure you saturate the filter and gets rid of the papery taste. Don’t forget to discard it thoughtfully before brewing.

Grind 17g of coffee and place inside the brewer.

Once the coffee is in, level out the grounds making sure the grounds are evenly distributed. 

Start your timer and pour 50g of 96c water, in a circular pour motion and saturate the coffee grounds. Wait for 30 seconds.

At the 0’30 second mark, pour your second pour to 110g. Pouring in a circular motion.

At the 1’15” mark, 3rd pour to 200g pour circular motion of the brewer.

At the 1’40″ mark, 4th pour 270g circular motion of the brewer. 

Wait for the coffee to finish draining down and enjoy!

We generally expect a total brewing time of 2:20″-2:25.

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