How to drip brew THE GESHA (GEISHA) - EL SALVADOR. It is a medium-acidity coffee from Chalchuapa, Santa Ana, El Salvador.

1. Grind medium, a little coarser than table salt.
2. Use about 1g of coffee for every 16g of water.
3. Brew with filtered water.
4. If it tastes bitter, grind coarser. If it tastes sour, grind finer.

How to brew THE GESHA (GEISHA) - EL SALVADOR in a Chemex. It is a medium-acidity coffee from Chalchuapa, Santa Ana, El Salvador.

1. Rinse the thick paper filter well. It holds back oils, so a rinse keeps paper taste out.
2. Start around 25g of coffee and 400g of water.
3. Bloom for 45 seconds, then pour gently and finish near 4 minutes.
4. The thick filter is the point: the cup should taste clear, not heavy.

How to brew THE GESHA (GEISHA) - EL SALVADOR in a V60. It is a medium-acidity coffee from Chalchuapa, Santa Ana, El Salvador.

1. Rinse the filter. Use about 1g of coffee for every 16g of water.
2. Bloom for 30 to 45 seconds.
3. Pour in stages and aim to finish around 3 minutes.
4. A faster drain tastes brighter. Grind finer if the cup is thin.

How to brew THE GESHA (GEISHA) - EL SALVADOR in a moka pot. It is a medium-acidity coffee from Chalchuapa, Santa Ana, El Salvador.

1. Fill the bottom with hot water, just under the valve.
2. Fill the basket with coffee, level it, and don’t tamp.
3. Use medium heat. Take it off the stove when the stream turns pale.
4. Run the base under cool water if it keeps sputtering. That last bit is bitter.

How to pull THE GESHA (GEISHA) - EL SALVADOR as espresso. It is a medium-acidity coffee from Chalchuapa, Santa Ana, El Salvador.

1. Dose about 18g and aim for 36g of espresso in 25 to 30 seconds.
2. If the shot runs fast and tastes sharp, grind finer.
3. If it chokes and tastes bitter, grind coarser.
4. Serve right away. Espresso fades within a minute.

How to brew THE GESHA (GEISHA) - EL SALVADOR in an AeroPress. It is a medium-acidity coffee from Chalchuapa, Santa Ana, El Salvador.

1. Rinse the paper filter. Use about 15g of coffee and 220g of water at 200°F.
2. Steep for 1 to 2 minutes.
3. Press gently for about 30 seconds.
4. Stop when you hear a hiss. Pressing the last bit adds bitterness.