TESO — La Leona¶
Colombia · Quindío, Armenia (La Leona — Luz Helena Salazar) · Geisha · washed · light roast
🧪 starting recipe — being dialed
xBloom recipe¶
| Parameter | |
|---|---|
| Dripper | Omni |
| Dose | 15.5 g |
| Ratio | 1:16 (248 ml) |
| Grind | 56 |
| Grinder RPM | 115 |
| Temperature | 94 °C |
| Target time | 2:45–3:15 |
Pours
| # | Pour | ml | Pattern | Pause |
|---|---|---|---|---|
| 1 | Bloom | 45 | centered | 40 s |
| 2 | Pour 2 | 108 | spiral | — |
| 3 | Pour 3 | 95 | spiral | — |
Notes: peach · lemongrass · panela
Washed Colombian Geisha (30 h underwater fermentation) — light, floral, tea-bodied. Variety and process now confirmed with the roaster: Geisha, washed. A researched starting recipe (none published for xBloom): go for clarity — high RPM, slightly finer, hot, an easy 1:16.
Quick fix: Sour/thin → finer (56→54) or 95 °C. Bitter/drying → coarser (56→58) or 92 °C. One lever at a time.