Coffee #1 - Elipse Gesha - Iris Estate (Roasted 11/8/2025)

Origin

• 🇵🇦 Panama· Volcán

Tasting notes

Character

• Bold
  25
• Comforting
  20
• Funky
  20

Coffee #1 Elipse GeshaGesha (Geisha)A rare, jasmine-and-bergamot scented variety originally from Ethiopia's Gesha forest, made famous by Panama's Hacienda La Esmeralda. Routinely the most expensive coffee at auction. - Iris Estate Roasted (11/8/2025) Tastes Like: Red Apple, Berries, Hibiscus Origin: Iris Estate, Volcan, Chiriqui, Panama VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.: Gesha Producer: Jamison Savage Elevation: 2,300 masl Process: Nitrogen Macerated NaturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge., WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. Finish Hydrangea celebrates this Jamison Savage coffee for its elegant balance of fruit and floral notes—think red apple, candied raspberry, strawberry, and hibiscus tea. Using a hybrid process inspired by wine fermentation, cherries ferment naturally in sealed, nitrogen-flushed tanks for 100 hours before being washed and dried. This method creates a clean, nuanced cup with refined fruit expression. Known for innovative processing, Savage’s coffees have excelled in global competitions, including the 2024 and 2025 Barista Championships. Hydrangea loves how this coffee evokes festive red fruit flavors perfect for the season. Brew recipe Materials: Dripper: V60 01 Filter: Abaca 2 cup filter Kettle: Fellow Stagg Water: 92C with ~80ppm water (we used a water composing of a calcium to magnesium ratio of about 1:3, If using Apax we recommend using Jamm) Grinder: ZP6 at 5.6 (if using a different grinder you can get a rough estimate of an equivalent grind size here ) Recipe: 15g of Elipse 00:00 pour to 50g, Circle pours, medium to fast flow rate 00:40 pour to 100g, Circle pours, medium to fast flow rate 1:15 pour to 150g, Circle pours, medium to fast flow rate 1:45 pour to 235g, Center pour ~2:45 Total brew time