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Kaffa

Kaffa

4.4 / 5

Reviews

Reviews Total
4.4 / 5
190 votes / 123 reviews
113x
47x
18x
5x
7x
Recommended by
87%
166 out of 190 users
Show All Reviews
Panama GEISHA NINETY PLUS STELLAR ORIGIN - 150g
Alessandro Verified Customer 2 weeks ago
Recommends
Very, very, very acidic. Like, punch you in the face acidic. However, not very astringent.
Beans and coffee have a very pleasant allspice/star anis smell, which however gets lost in tasting.
Not an easy drinking cup for sure.
Recipe
Method of preparation: Filter/V60
Coffee (g): 12
Water (g): 200
Water temperature: 92-94
Grinder (settings): Kingrinder K6 - 100 clicks (will try a little finer in the future).
Process: 40 grams bloom to 30 seconds, 1st pour to 120 grams, wait until 1min15, then 2nd pour to 200 grams. Extraction time was much quicker than expected, will have to dial down the grinder in the future.
Costa Rica CATAJO - cupping score 89.95 points
Gautier Verified Customer 2 weeks ago
Recommends
Colombia QUEBRADITAS PEACH - 200 g
Mia Eder Verified Customer September 13
Recommends
Costa Rica CATAJO GEISHA - 200g
Mia Eder Verified Customer August 28
Recommends
Colombia JUICY MARACUJA
fuller Show Original August 24
Recommends
When it comes to fruit, finding a passion fruit isn't the least bit of a problem.
A very pleasant co-ferment
The cold drip was great, and even the V60 didn't disappoint
Recipe
Brew method: cold drip
Coffee (g): 45g
Water (g): 500+g
Water temperature: 3°C
Grinder (setting): Timemore 078 / 15.5 clicks
Colombia JUICY MARACUJA
Viktoria August 23
Recommends
Fruity, complex taste
Colombia JUICY MARACUJA
Klara Show Original August 22
Recommends
Very fruity
You can only smell the passion fruit
Fruity in both cold brew and V60
For me, it tastes best when served chilled in a V60 (it cuts through the passion fruit's acidity)
Even though I like co-ferments, this one just didn't work for me in cold brew
Passion fruit is very sour; I don't really think this fruit goes well with coffee.
Recipe
Brew method: cold brew / V60
Coffee (g): 40 / 20
Water (g): 400 / 400
Water temperature: 7 / 90
Grinder (setting): Timemore C3S 22 / 15
Process:
Panama GEISHA NINETY PLUS STELLAR ORIGIN - 150g
Lukas Verified Customer August 20
Does not recommend
Very strong Flavours
Difficult to brew. Had a lot of dark and herbal Notes.
Not for everyday drinking
Recipe
Method of preparation: V60
Coffee (g): 15
Water (g): 240
Water temperature: 93
Grinder (settings):
Process:
Colombia JUICY MARACUJA
Zdenek S. Show Original August 19
Recommends
A coffee with a nice fruity flavor.
It's suitable for both cold brew and the classic V60.
Recipe
Brew Method: V60
Coffee (g): 16
Water (g): 250
Water Temperature: 90
Grinder (setting):
Process:
Panama GEISHA NINETY PLUS STELLAR ORIGIN - 150g
Poul Verified Customer August 14
Recommends
Extremely "different", surprisingly funky Panama Gesha (Coffee lovers; please, top the Geisha spelling. The name originates from the Gori Gesha region in Ethiopia - and not from a Japanese geisha!).
A Panama Gesha is "normally" characterized by strong but yet light floral and delicate, fruity/citrus like flavour notes. This particular version (due to extended fermentation) is more like a kick in the face/overwhelming, "darkish" and quite notable acid orientated taste experience - with both fruit, dark chocolate, licorice and spices like flavour tones - with an undertone of fermentation notes. So actually quite complex, - but It is NOT a usual representation for a typical Panama Gesha.
I am a sucker for wild taste experiences so I quite like it.
Makes You reflect and wonder even more about the endless taste expressions in this wonderful world of coffee.
Same as for the pros: A Panama Gesha is "normally" characterized by strong but yet light floral and delicate, fruity/citrus like flavour notes. This particular version (due to extended fermentation) is more like a kick in the face/overwhelming, "darkish" and quite notable acid orientated taste experience - with both fruit, dark chocolate, licorice and spices like flavour tones - with an undertone of fermentation notes. This bean/roast is NOT a usual representation for a typical Panama Gesha.
Not a preferred everyday drinking experience for most people.
By no means a charming, calming drinking experience - it´s more like a genuine tastekick in the balls...
Recipe
Method of preparation: Both flat bottom and V60 and Deep 27. Try it as a SOUP also!
Coffee (g): 12 - 15 gr. doses
Water (g): From 1 - 16 and up to 1 - 18 ratios (trust me, this bean carries a lot of taste!). Dilute with water if too strong.
Water temperature: best at 90 - 92 degrees.
Grinder (settings): Depends on the grinder - but a coarser grind is to prefer for this bean.
Process: 2 - 3 pours and a total of 01.45 - 02.30 minutes all work fine (with different tasting notes depending on grind size, brew time etc.)


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