Colombia Gesha Buesaco V60 Recipe

November 11, 2026 · The Angry Roaster

Spotted: a Gesha walking into the kitchen like it owns the place, expecting filtered water and your full attention. Give it both, darling.

Short answer: Brew 15g of Colombia Gesha Buesaco, ground medium-fine, with 250g of filtered water at 93°C in a V60. Bloom with 45g for 30 seconds, pour to 150g, then to 250g, and have the brew finished at 2:30.

Coffee: 15g Colombia Gesha Buesaco
Water: 250g, filtered
Temperature: 93°C
Grind: Medium-fine
Brewer: V60
Total time: 2:30

Steps

0:00. Pour 45g of water to bloom. Give it 30 seconds. A delicate swirl is permitted, nothing more.
0:30. Pour in slow, deliberate circles up to 150g. Keep your hand steady and watch the bed rise.
1:15. Continue the pour until you reach the full 250g.
Allow it to drain completely. Your total brew time should cut off at 2:30.
Drink it on its own. Do not drown the delicate floral notes in milk.

Why this works

Gesha demands precision, patience and a clean brewer. A V60 gives the clarity and elegance this coffee is known for, and the short 2:30 brew keeps the cup delicate. Much longer and it starts to taste bitter. Handled this way, Colombia Gesha Buesaco shows lavender syrup, raspberries and lime.

If it tastes off

Sour or thin: Grind a little finer so the brew does not finish well ahead of 2:30, and make sure the bloom wets all of the grounds.
Bitter or dry: The brew ran past 2:30. Grind a little coarser next time and keep the pours moving.

Quick answers

Can I use tap water?

The recipe calls for filtered water. With a coffee this delicate, the water is a big part of what you taste.

Can I add milk?

You can do what you like in your own kitchen, but this one is meant to shine alone. Milk covers the floral notes.

Treat yourself to Colombia Gesha Buesaco. If the cup misbehaves, here is how to fix sour or bitter coffee.

You know you love it.
xoxo, The Angry Roaster

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