Colombia Embrujo Cafe Gesha

BREW RECIPE / ESPRESSO
PRESSURE / 9 BAR
TEMPERATURE / 93C
BASKET / 22G VST
DOSE / 20G
YIELD / 45G
TIME / 30 Seconds

BREW RECIPE / FILTER
BREW DEVICE / Origami Dripper
TEMPERATURE / 91C
DOSE / 15G
WATER VOLUME / 225G
BREW TIME / 2:30 Minutes
NUMBER OF POURS / 4
GRIND SETTING / EK43 – 14

Introducing Embrujo Cafe – an incredible coffee growing company and brand. We are proud to be the first Australian roaster to offer coffees from Embrujo. Explore more about Embrujo Cafe right HERE.

Embrujo is run by Ignacio Rodriguez, but if you asked him, Embrjo is more than just him. They are ‘past, present, and future’, in order to be ‘creators of unique coffees’. Today, Embrujo produces specialty coffee under the highest quality standards. They are passionate about traditional processing while perfecting it by integrating technology, science and eco-conscious practices. Embrujo was founded in 1969 by Dr. Octavio Rodriguez who had an ambitious vision to produce and create regional progress. Looking forward to the future, Embrujo truly believe they have the ability to preserve the landscape and nature, while elevating their harvests to new heights.

This coffee is the the third and final coffee we have secured from Embrujio! And this one takes a step up – its the Gesha variety we all crave!

The fresh cherries were picked before being sorted for ripeness. The cherries were then placed in airtight, stainless steel tanks where the carbon dioxide displaced the oxygen. Leachates (liquid created by the fermentation) were removed every hour to prevent oxygen from entering the tank, allowing carbon dioxide to dominate the process. From there, the full cherries underwent a mechanical drying process for aprox 140 hours were the temperature was maintained below 40° C.