Quick Answer

For the Colombia Jardines Del Eden Red Gesha, use a medium-fine grind, water at 93°C (200°F), and a 1:16 coffee-to-water ratio in a pour-over brewer. This approach balances the peach, tamarind, and honey notes without over-extracting the delicate Red Gesha beans.

Why Red Gesha Needs a Different Approach

Red Gesha is an exotic variety that undergoes extended natural fermentation (EF2), which concentrates fruity and honey-like flavors. If you brew it like a standard washed coffee, you risk muting those bright notes or drawing out unwanted bitterness. The key is to keep extraction gentle—slightly cooler water and a coarser grind than you might use for a typical Colombian washed coffee.

This particular lot from Jardines Del Eden, grown at 1800 masl by Felipe Arcila, has dense sugars that dissolve quickly. A 1:16 ratio gives enough water to extract the full flavor profile without making the cup thin or sour.

Step-by-Step Pour-Over Recipe for Colombia Jardines Del Eden Red Gesha

  1. 1. Boil and Cool Your Water: Heat filtered water to 93°C (200°F). If you don't have a variable-temperature kettle, bring water to a boil and let it sit for 30–45 seconds before pouring. Water that is too hot (above 96°C) will extract harsh tannins from the Red Gesha, masking its delicate fruit notes.
  2. 2. Grind 18g of Coffee to Medium-Fine: Weigh 18g of whole beans and grind to a medium-fine consistency—similar to table salt. Use a burr grinder for uniformity. A blade grinder will create fines that lead to uneven extraction. If your brew tastes sour, grind slightly finer; if it tastes bitter or astringent, grind coarser. Adjust in small increments.
  3. 3. Rinse the Filter and Add Coffee: Place a paper filter in your pour-over dripper (V60 or Kalita Wave) and rinse it with hot water to remove paper taste and preheat the brewer. Discard the rinse water, then add the ground coffee and gently shake to level the bed. Skipping the rinse can leave a papery flavor that competes with the Red Gesha's peach and honey notes.
  4. 4. Bloom with 36g of Water: Pour 36g of water (double the coffee weight) evenly over the grounds, saturating all of them. Start a timer and let it bloom for 30 seconds. This releases trapped CO₂ and prepares the grounds for even extraction. If the bloom bubbles vigorously, your beans are very fresh—that's good. If there's little activity, the beans may be older and you might need a slightly finer grind.
  5. 5. Main Pour in Two Stages: After the bloom, pour water in a slow, steady spiral, adding 100g in the first pour (total 136g). Wait 15 seconds, then add the remaining 152g (total 288g). Aim to finish all pours by 1:30. Pouring too fast or too aggressively can stall the filter and cause channeling, which leads to uneven extraction and a muddy finish.
  6. 6. Let It Draw Down: Allow the water to drain through the coffee bed. Total brew time should be between 2:30 and 3:00 minutes. If it finishes much faster, your grind is too coarse; if it takes longer, your grind is too fine. A draw-down that exceeds 3:30 often produces over-extracted, bitter flavors that hide the tamarind and honey notes.
  7. 7. Serve and Enjoy: Swirl the carafe gently to mix the brew, then pour into a preheated cup. Taste it hot and as it cools—Red Gesha's flavor changes as it cools, revealing more peach and tamarind brightness. Let the coffee cool for 2–3 minutes before your first sip to fully appreciate the aroma and flavor complexity.

The Coffee We Recommend

  • Colombia, Jardines Del Eden, Red Gesha: This Red Gesha is processed using EF2 (Extended Natural Fermentation), which develops intense notes of peach, tamarind, and honey. The extended fermentation creates complex sugars that require careful water temperature and brew time to avoid over-extraction and preserve the fruity character.

    Colombia, Jardines Del Eden, Red Gesha

    Colombia, Jardines Del Eden, Red Gesha