What I’m Brewing: Guatemala ''Princesa'' Geisha by Falcon Coffee Roasters
Guatemala ''Princesa'' Geisha by Falcon Coffee Roasters
Roaster: Falcon Coffee Roasters
Origin: Guatemala
Region: La Libertad, Huehuetenango
Varietal: Geisha
Altitude: 1650 masl
Process: Washed
Taste Notes: Peach, orange peel, earl grey tea & jasmine. Delicate, nuanced coffee with complex floral aromas
Falcon Coffee Roasters, located in Ras al Khor, is a small-batch roastery. The coffee here is roasted by Rustam, and that is evident enough to remove any use of the word “small”. I have tried a couple already, and this Guatemalan is probably by far one of the best next to a Yemenia by Qima coffee I had some time back. If I remember correctly, he brewed that on a Clever dripper a few months ago. These two are by far my favorite coming out of this roastery.
The Lodge in Al Quoz also uses their coffee, and the vibe of this place can be only matched by Falcon’s roast. I first met Rustam last year at a coffee training event at The Lodge. He gave a brief presentation on roasting and I instantly knew that this guy likes to do things differently. My favorite conversations with roasters are the stories at the farm. I think someone should compile all the stories in a book based on the journey of these producers, should make for a best seller. No?
Picture Credit: Vides58
The story of this farm is no different. Jorge Vides, a doctor and his passion - his farm. He founded the coffee plantation - Finca la Bolsa in La Libertad, Huehuetenango. This farm is surrounded by wild rivers, beautiful forest and untouched nature. Apart from growing coffee, he also started a school in 1980 on the farm, which is still running to this date. He was also recognized as a “Distinguished Coffee Grower” by Anacafé, The Guatemalan National Coffee Association.
This coffee is special, it is super complex and it has an SCA score of 88-89. What does that mean? It means you are in for a surprise. Open the bag and you can smell the sweetness, but it’s not as aromatic as you would expect. I wouldn’t judge too soon.
Once you grind the beans is when you will be left amazed at the floral aromas. You start blooming the coffee and the floral aromas are emitted at a different frequency now. You are scared to blink, because you might mess up and lose focus. It’s a geisha after all and you want to give it the best version of yourself.
It’s time to taste. While the temperature is still on the hotter side, the peaches hit you in the face with a punch of acid. The complexity of the geisha unfolds as the brew starts cooling down. Comforting and tea-like unearthing some floral characteristics into the mix.
And just like that, the last drop vanishes never to return, signaling your mind that maybe you need to brew one more. This time, a little more responsibly. This time, using Rustam’s V60 recipe.
Coffee: 15g
Water: 230g
Temperature: 95 Degrees C
Grind: Medium Fine
Ratio: 1:15
Total Brew Time: 2.20 to 2.40
Pour 50g of water, bloom for 30 seconds. You will need 90g water for the second pour. At 1:10 - 1:15, third pour of 90g. Simple, straight forward, with consistent results.
