Hard Beans - Colombia Finca Santa Bárbara Gesha Washed Filter 200 g

Specialty-grade whole-bean coffee from Colombia, roasted by the Polish roastery Hard Beans. Light roast – perfect for pour-over brewing methods such as drip, Chemex, AeroPress, French Press, batch brewers, and other alternative methods. In the cup, you’ll find notes of white flowers, peach, caramel and milk chocolate.

Origin: Colombia

Region: Huila

Farm: Finca Santa Bárbara

Processing method: Washed

Variety: Gesha

Altitude: 1950 m a.s.l.

FARM AND REGION

Finca Santa Bárbara belongs to Jhon Edwin Samboní Chachón. The farm is located in Algeciras, in the department of Huila, at an altitude of approximately 1,950 meters above sea level. It covers 32 hectares, 24 of which are dedicated to coffee cultivation.

Huila is one of the most important regions for specialty coffee production in Colombia. Diverse topography, high-altitude crops, and specific microclimatic conditions make it possible to obtain coffees with high sweetness, well-defined acidity, and great profile clarity.The producer specializes in high-quality coffees and controlled processing. In this case, the most important aspect is preserving the distinct character of the Gesha variety: floral notes, fruity sweetness, and a delicate brew structure.

ABOUT THE VARIETY

Gesha is an Arabica variety valued for its high aromatic potential, particularly towards floral notes, stone fruits, and delicate, well-defined acidity. In this case, the profile leans towards white flowers, peach, caramel, and chocolate.This is a coffee where it is not about a heavy fermentation effect or excessive intensity. Profile clarity, sweetness, and the easily recognizable character of the variety are more important.

ABOUT THE PROCESSING

Washed processing involves removing the skin and part of the pulp from the coffee cherry, carrying out fermentation, rinsing off the remaining pulp, and drying the beans. This process usually yields greater profile clarity than natural or honey processing.In this coffee, washed processing helps balance the acidity and better highlight the features of the Gesha variety. As a result, the brew features a floral aroma, fruity sweetness, and a chocolate-caramel base.

RECIPE

• Ratio: 60 g of coffee per 1 liter of water

• Water temperature: 93°C

• Grind size: medium

• Brew time: 3:30 minutes

Method: Pour water over the coffee in 5 equal pours (e.g., 5x 60 g) at 30-second intervals.

The water should completely drain through the coffee between pours.

If the water flows too slowly or too quickly, adjust the grind size to coarser/finer.

Remember to use soft, filtered water!

Store in a dry and cool place.