How to Brew Filter Coffee with LA BANDERA GESHA: A Step-by-Step Guide

Gesha coffee is renowned for its delicate floral and fruit notes, and LA BANDERA GESHA is a prime example. Brewing it as a filter coffee allows you to appreciate its complexity. In this guide, we'll walk you through a pour-over recipe that highlights the best qualities of this exceptional single origin.

Whether you're using a Hario V60 or a Chemex, the principles remain the same: precise water temperature, proper grind size, and careful pouring. Let's dive into the steps to brew a perfect cup of LA BANDERA GESHA.

What You'll Need

Before you start, gather your equipment: a pour-over dripper (like Hario V60), paper filters, a gooseneck kettle, a coffee scale, and a grinder. For LA BANDERA GESHA, we recommend a medium-fine grind, similar to table salt. Use filtered water heated to 93°C (200°F).

You'll also need 15 grams of coffee for a 250 ml cup. If you have the Hario Mini Black Pro grinder, set it to around 12-14 clicks. For the Fellow Carter Move Tumbler, you can brew directly into it for convenience.

• Use 15g coffee to 250g water (1:16.7 ratio)
• Grind size: medium-fine (similar to sea salt)
• Water temperature: 93°C (200°F)

Step-by-Step Pour-Over Recipe

1. Rinse the paper filter with hot water to remove paper taste and preheat your dripper and server. Discard the rinse water. 2. Add the ground LA BANDERA GESHA and gently shake to level the bed. 3. Start your timer and pour 30g of water in a spiral motion, saturating all grounds. Bloom for 30 seconds.

4. After the bloom, pour water up to 150g in slow, concentric circles, avoiding the edges. Wait until the water level drops about halfway. 5. Continue pouring until you reach 250g total water. The total brew time should be around 2:30 to 3:00 minutes. Adjust grind size if needed.

• Bloom with 30g water for 30 seconds
• Main pour in stages: 150g then 250g
• Target brew time: 2:30-3:00 minutes

Tasting Notes and Adjustments

LA BANDERA GESHA typically exhibits jasmine, bergamot, and stone fruit flavors with a silky body. If your cup tastes sour, your extraction is underdeveloped — try a finer grind or hotter water. If it's bitter or astringent, go coarser or lower the temperature.

For a more intense flavor, you can increase the coffee dose to 16g while keeping water at 250g. Experiment with the Fellow Carter Move Tumbler for a travel-friendly brew that retains heat well.

• Sour? Finer grind or hotter water
• Bitter? Coarser grind or cooler water
• Use a scale for consistency

Brewing filter coffee with LA BANDERA GESHA is a rewarding experience that showcases its unique terroir. With practice, you'll dial in the perfect cup. For more precision, consider using the Hario Mini Black Pro grinder or the Fellow Carter Move Tumbler to enjoy your brew on the go.