Dose: 21g
Ratio: 1:17
Grind: Coarse
Bloom: 1:2 for 30s
Total Brew: 2:45
TDS: 1.36
Extraction: 19.15%

This coffee, a cascara-infused CM washed, has a lot of sparkling acidity similar to the cabernet grape tasting note on the label. Once the coffee has had a chance to cool slightly, you should perceive a juicy red-fruit sweetness and slightly syrupy mouthfeel. The brightness and sweetness comes through better at lower extraction, hence the 19.15% recommendation and a slightly coarser grind setting. 

Dose: 20g
Ratio: 1:17
Grind: Neutral
Bloom: 1:2 for 30s
Total Brew: 2:45
TDS: 1.33
Extraction: 19.95%

Vivid has a relatively unique processing method, being a natural CM washed. This means it was carbonically macerated in cherry and then mechanically washed and dried as a washed coffee. The result is similar in profile to Echo, but with more tropical notes like fruit punch. It features a lot of sparkling acidity paired with a more fruity sweetness than you would expect out of a washed coffee. The juicy quality of the mouthfeel comes through even at a 20g dose, so no need to up-dose this one.

Dose: 21g
Ratio: 1:17
Grind: Coarse
Bloom: 1:2 for 30s
Total Brew: 2:55
TDS: 1.39
Extraction: 19.70%

We're recommending a 1 gram up-dose on this coffee as it really highlights the jammy body and you’ll need to grind much coarser than neutral when dialing. When well-dialed, this coffee has a lot of malic acidity (similar to a green apple) and a ton of sweetness. On the cupping table this coffee reminded us of apple pie filling. This is another one of those coffees that’s so naturally sweet that it’s easy to settle for good enough. We would encourage you to really evaluate your brew and look for that green apple sparkle.

Dose: 20g
Ratio: 1:17
Grind: Slightly Fine
Bloom: 1:2 for 30s
Total Brew: 2:50
TDS: 1.37
Extraction: 20.40%

La Divisa Gesha was a straightforward coffee to dial. It drains very quickly so don’t be surprised if your brew time is on the lower end of our parameters (most likely it will be around 2:30 - 3:00). An indicator of a well extracted cup is a long, mouth watering, vibrant finish. I was getting loads of ripe mango, dark chocolate, vibrant peach, and florals in my brews.