Erencan Begic, our esteemed friend, an MD at the Faculty of Medicine, Department of Chest Diseases, and a well-known coffee geek in our coffee community prepared a detailed brewing recipe for our Don Cayito Honey processed gesha. He brewed with Kalita flat-bed brewer and called it a "Peaches and Cream" recipe!

"Peaches and Cream"

Kalita 185 Dripper adjusted Recipe for Costa Rican Don Cayito

What to consider?
a Honey processed Gesha
Will focus on extracting more w/ getting more body 

25 grams of grounds - Comandante 18 Clicks
400ml of Water - 97C - kettle w/o top, let the water lose temperature by time

60 grams of pre-infusion to make sure that every single particle gets wet, evenly!

40 secs of prolonged pre-infusion phase; let's make sure that we outgas what we soaked

then 100 ml of water, eccentric to concentric fashion, last 20 to 30 ml should be ended in the center, agitating the brew bed with water, "just" with water

add 100 ml of water more, just after the brew bed dries, check if you have a homogenous and flat-bed, then replicate the previous pour

70 ml of water for the 3rd pour, start pouring at the half inch of brew water of left to brew bed or so, in a circular motion, keep drawing circles, don't end up in the center as you did in the previous ones

replicate the previous one, 70 ml, the same routine.

Rao spin in the end, and you are done!