La Bohemia

Oasis:

At Oasis, we have always been dedicated to exploring diverse flavor profiles in coffee. This year, during a blind cupping session, we discovered a Geisha coffee bursting with flavors of ginger sugar and wild ginger flower. We immediately knew this was the type of coffee Oasis strives to explore and challenge ourselves with.

This particular coffee had a high moisture content, making it exceptionally difficult to roast. After extensive adjustments to the roasting curve, we finally managed to bring out its best qualities. We are now excited to share this exceptional coffee with our customers in-store.

Story of the Estate

2022 Cup of Excellence Champion

La Bohemia is now managed by its second generation and spans approximately 3 hectares. It cultivates Geisha and Pink Bourbon alongside other crops, with oak and cedar trees providing natural shade. Located in the Nariño region, the estate benefits from its proximity to the equator and high altitudes, which result in significant diurnal temperature variations. Combined with access to clean water and volcanic soil, these factors contribute to the production of exceptionally high-quality coffee.

Suggested Brewing Parameters

Coffee Grounds

• Grind Size: Medium, 800–900 µm

• Grinder RPM: 500–700 rpm

• Grinder Settings:

• EK43: 7:30 o’clock position

• Option-O: Grind size 8, speed 5

• Comandante C40: 25 clicks

Water

• Water Hardness: 40–60 ppm

• Two-stage Water Temperature: 91°C & 60°C

Brewing Ratio

• Coffee-to-Water Ratio: 1:15

Brewing Example

• Coffee Grounds: 15 g

• Total Water: 220 g

• Brewed Coffee Yield: 185 g

Pouring Steps:

1. First Pour: 00:00 - Add 45 g (at 60°C)

2. Second Pour: 00:30 - Add 105 g (at 91°C)

3. Third Pour: 01:00 - Add 70 g (at 91°C)

Stop Extraction once the brewed coffee reaches 185 g.

(The coffee-to-brewed liquid ratio is approximately 1:12.)

Enjoy a perfectly balanced and flavorful cup of coffee!