High Tide Light Roast Gesha - 340G Whole Bean Coffee

There’s no single right way to make this coffee. Below are just recipes that brought out flavours we liked in testing. Use them as a starting point, then mess with them until the cup tastes good to you.

Ratio: 1:16-1:17

Pourover/Immersion (Hario Switch): 15.5g coarsely ground coffee · 250g water · 94°C
00:00 32g OPEN bloom
00:30 CLOSE switch, pour gently to 250g
02:00 OPEN switch, Total brew time ~03:00

Pourover: 16g coarsely ground coffee · 260g water · 93°C
00:00 50g bloom
01:00 pour in increments to 250g (ie 100g at 1 min, another 100g at 2 min)
Total brew time: 03:30

Aeropress (filter-style): 15g medium-coarse coffee · 240g water · 93°C
00:00 50g bloom
00:30 Pour to 240g, then steep until 01:30
01:30 Press slowly
Total brew time: 02:00

Aeropress (espresso-style): 18g medium-fine coffee · 85g water · 93°C
00:00 Bloom
00:20 Pour to 85g, small stir, then steep until 01:00
01:00 Press
Total brew time: 01:30

Espresso: 18g in · 1:2 ratio · ~30s · fine to medium-fine grind

These beans were grown by smallholder producer Angel Ortega

Farm: Miramar

Origin: Kennedy, San Agustín, Huila, Colombia

Elevation: 1,680–1,850 masl

Variety: Gesha

Process: Washed

Harvest: 2025

Tasting Notes: Vanilla, florals, white wine