The next instalment. Again, I'm whizzing through this quickly to get some stuff up here.
This time around I have a little disclaimer for y'all: I worked for Veneziano coffee many years ago, but bought this as a regular retail customer.
This is one of three Gesha village estate coffees that I bought out of curiosity; the other two being another washed lot and a natural lot. I might try to get my note up on the natural at some stage, just because the chances of you seeing me voluntarily exchanging money for natural processed coffee are otherwise very slim!
Here we go ...Coffee:
Gesha Village Estate, Gaylee Lot #7Country:
"Ilubabor"/"Ilubador" Forest GeshaRoaster:
Veneziano CoffeeRoasted For:
Filter and EspressoPrice:
AUD$22/150GLink: https://venezianocoffee.com.au/shop/cof ... ot-7-150g/Packaging and Purchasing:
I bought this through the website. It was delivered pretty promptly. The tube contains a small ziplock bag with no valve, which was pleasingly puffed up like a balloon when I got it. The coffee was about two weeks post roast when I received it.Body:
Apricot; passionfruit; bergamot.Notes:
I bought this, lot #27 and lot #51. This was the lot that reminded me the most of the classic washed esmeralda style that kicked off the whole gesha/geisha craze.
I got some great espresso from this, the best shot probably being through the VST 15g basket at a 2:1 ratio, a very high brew temp and with a long preinfusion time. I gave the shot a long preinfusion before first drops and the flow rate held steady over about 20 seconds, so the shot sort of had the look and feel of the first 2/3 of a regular extraction. Let me know if that proves to be a useful starting point for anyone.
I have only been playing around with it for 6 months or so, but the VST 15g is currently my go to when I have a relatively light roast and I want to maximise aroma and don't care about foregoing body.Would I buy it again?
As a special occasion coffee; sure, and particularly if I wanted something super aromatic that does well through an espresso machine.
I was a little miffed to get it two weeks post roast and with no indication of the roast date online. I get that that is a level of admin and work that most roasters do not do and do not do, which is why I generally prefer to buy coffee over the counter. For coffee that commands a significant price premium over regular high quality coffee, though, I think that roasters really ought to make the roast dates clear at all points of sale (OTC and online). I kind of like George Howell and Coffee Collective's model of putting up roast dates for pricey lots and dispatching mail order lots on the day of roast.
Having said all of that, I feel like packaging into heat sealed bags without valves straight after roast and allowing the coffee to sit in its own gasses is a great way to maintain freshness - particularly if those bags are vacuum sealed, so that the gas filling the bag ends up being mainly what comes out of the roasted coffee. I doubt that this lot was vacuum sealed; probably just hand weighed and heat sealed. This seemed like a sensible and pragmatic solution for what I bet is a relatively small production run for Veneziano.