Every once in a while, something comes along that changes how you view the world, and this coffee (along with another Gesha I tried from a Japanese roaster named Glitch), was one of those things.
I got into specialty coffee more than 6 years ago when I tried one one of my friend's brews. It was one of the best tasting coffees I ever had--indeed I didn't even know coffee could taste like that. For a long time, I tried to replicate that taste but without success.
I always thought that the problem was me: my lack of brewing skill. But the two coffees I mention above made me realize that it wasn't me, it was the coffee. You see, when I tried brewing these two coffees (which happen to be more expensive than usual), I got a cup that tasted great, like the one I remembered from my friend, without any change in my brewing method or skill.
Both coffees were gesha coffees, and it made me realize why they tend to be more expensive. They really do just taste better. This particular one is so fruity, it almost tastes like juice.
Conclusion: If you find yourself not living up to your own expectations, consider that maybe the problem isn't you, it could be the tools or the ingredients you're using. Sometimes, it's worth it to pay for quality.
Brew method
- 30g medium-ground coffee.
- 480g distilled water with Third Wave Water (Light Roast Profile) minerals mixed in
- Brew in Chemex
- Boil water to 98 C.
- Pre-wet the filter. Put ground coffee in. Pour 90g water and let coffee bloom for 30 seconds. Then, gently pour in the rest of the water in one smooth pour, gently swirling to ensure all grounds are wet. When done pouring, lightly stir the coffee to ensure even distribution of the grounds. Let brew for ~3 minutes.
Roaster: BeBright Coffee (Los Angeles)