Over the years, it has become a tradition for Pala to include a Geisha from Colombia in our Christmas season selection. This year, we chose one produced by David Ruben Gómez at his farm, Finca El Refugio in the Huila region.

We selected this coffee for its clean and expressive character. It is a solid Geisha, grown and processed with care and experience. It’s elegant, floral, and full of clarity, yet comforting in its sweetness.

For us, this coffee represents some of the holiday feelings: something warm, bright and special, but also deeply familiar. We’re proud to share it as one of Pala’s contributions to this year’s advent calendar.

Coffee: 15 grams
Water: 255g / 95/96 degrees
Grind size: The setting that gives you a total brewtime between 2:15 and 2:30, when following this recipe.

Rinse paper.

0:00 – 0:45: Bloom with 10% of total water amount, use wdt or spoon to saturate all grounds.

0:45 – 1:30: Pour 90% of total water amount in one long, steady pour. Start with circles the first 10seconds to make a even slurry, then keep pour in center until all water is added.

1:30 – 2:15: Drawdown. Immediately after last drop of water: use spoon and carefully stir 2 circles in the slurry to create a slow vortex that will prevent high and dry grounds.

Total brewtime 2:15-2:30