BOSCON Colombia El Rubí Geisha Natural Anaerobic - Cool 4-Pulse Experiment
Added June 2026
Coffee
- Origin
- Cauca, Colombia 🇨🇴
- Roast
- Light
- Processing
- Natural Anaerobic
- Varietal
- Geisha
- Elevation
- 1,960 MASL
Brew Profile
- Brew Ratio
- 1:16.5
- Temperature
- 92°C
Single Serve
Batch
Aiden App Quick-Input
Enter these settings top-to-bottom in the app's Create Profile screen.
- Profile Name
- BOSCON Colombia El Rubí Geisha Natural Anaerobic - Cool 4-Pulse Experiment
- Temperature
- 92°C
- Coffee-to-Water Ratio
- 1:16.5
- Bloom
- ON
- Bloom Ratio
- 1:3
- Bloom Time
- 40s
- Bloom Temperature
- 92°C
- Single Serve Pulses
- Number of Pulses
- 4
- Time between Pulses
- 25s
- Pulse 1
- 92°C
- Pulse 2
- 92°C
- Pulse 3
- 92°C
- Pulse 4
- 92°C
- Batch Pulses
- Number of Pulses
- 3
- Time between Pulses
- 38s
- Pulse 1
- 92°C
- Pulse 2
- 92°C
- Pulse 3
- 92°C
Notes
An experimental variant of the BOSCON Colombia El Rubí Geisha Natural Anaerobic
profile (see boscon-colombia-el-rubi-geisha-natural-anaerobic.md), tuned
against the brew-profile-advisor reference docs. The base recipe brews at 93°C
with three single-serve pulses; this version pushes one step further in the
direction the references lean for a delicate anaerobic Geisha.
Same coffee: a Special Edition single-origin Geisha from BOSCON (Valencia), grown by Robinson Rivera in Cauca at 1,960 MASL and given a natural anaerobic ferment. Expect grape and blueberry up front, cocoa and warm spice underneath, and a clean black-tea finish, with a floral, tea-like lift from the Geisha.
The experiment drops the pulses to 92°C — the full anaerobic + Geisha delicacy adjustment — to protect the fragile aromatics, and adds a 4th single-serve pulse so the dense, high-grown bean still reaches a full extraction through gentle agitation rather than added heat. Brew it side-by-side against the 93°C base to judge which better preserves the florals and black-tea clarity.