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Showing results for tags 'geisha'.
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http://coffeenavigated.net/geisha/ Hi all, I just found this interesting article by chance on a google search for light and dark coffees. it may well be a well-known blog which people are familiar with - but it was a new one to me. There are several articles on the blog but this one on geisha beans got my attention as being interesting and a bit more in depth. Hope you enjoy ...
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Hi Everyone, Wanted to share a short article that was written about us over the weekend. If anyone wants more information, please PM me. Many thanks, Amir http://europe.newsweek.com/how-one-entrepreneur-reinventing-coffee-pod-542657
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Dear Members, I am pleased to announced that from January, Difference Coffee Co will be extending its coffee menu to include Geisha from the Esmeralda Special collection- winner of more than 14 international prizes since 2004. This highly prized bean was sourced from micro lot Bosque 5 within the Jaramillo farm. It is perfumed on the nose with a unique floral aromatic of jasmine and roses and good citric acidity on the palate. A sweet, juice and delicious cup. The coffee will be roasted by Jonny England, one of only four QGraders in Europe who is licensed in both Speciality Arabica and F
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As above - bought these to try - and concluded that although these are the closest I've got - Nespresso (in all it's forms) just isn't my bag. The full pack is 40 capsules and £26 posted. This is 31 capsules. Most of the nine are taken from the least expensive of the three coffees, so I'm left with: 9 (out of 10) of the Carmen Est. Geisha Panama. 15 (out of 20) of the Cavla Colombian. 7 (out of 10) of the Nano Challa Ethiopian. £26 divided by 40 capsules is 65p 31 x 65p is £20.15 So - how about £18 including postage?
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Just got hold of some of Hasbean's Esmeralda Colga geisha, a simply awesome coffee. as its £17 for a 250g bag i though i'd share my brewing technique to give it the treatment it deserves, take 15g of beans, coarsely ground just between filer and cafetiere preheat your pourover cone and filter paper by flushing through with hot water pour grinds in to the cone place cone on top of your cup and on to the scales. pre heat pouring jug with hot water with fresh hot water, pour 30-40ml in to the grinds to allow it to bloom, stir gently. top up with hot water regularly to to le
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We are a small charity making our first foray into the world of coffee, and are doing a bit of research into what type of roast and ground to go for in our coffee. We've just had our first roast done, and went for a light roast, with a medium ground for filters and cafetieres. Which are the most popular coffees with the ground coffee buying public? Is it the stronger beans and stronger roasts? And should we be getting some of our coffee ground for expresso makers, or does this tend to be more for cafés and restaurants? The coffee is ethically sourced from farms close to the school w
