Recipe: Gesha-1420 - Washed Coconut Latte

A tropical twist meets coffee artistry. This recipe uses our Gesha 1420 in a clarified milk punch style — resulting in a clear, silky coconut latte layered with mango, pineapple, and citrus brightness. It looks like magic, but you can make it right at home.

Ingredients

• 1 sachet Forchewn Gesha 1420
• 150 g mango juice (about 5.5 oz)
• 15 g lemon juice (about 0.5 oz)
• 30 g pineapple juice (about 1 oz)
• 100 g milk (about 3.5 oz)
• 50 g coconut water (about 1.5 oz)
• 30 g simple syrup (about 1 oz)

Equipment

• 2 carafes
• 1 pourover dripper, conical or flat
• 1 coffee filter to match

Instructions

1. Make the espresso base by mixing the Gesha 1420 sachet with 40 g hot water (about 1.5 oz) until fully dissolved.

2. In one carafe, combine the espresso base with mango juice, pineapple juice, milk, coconut water, and simple syrup. Stir until incorporated.

3. Set up the pourover dripper with a filter on top of the second carafe.

4. Add the lemon juice into the mixture and stir gently. The milk will curdle and begin separating.

5. Slowly pour half of the mixture into the filter and allow it to drip. Once there is space, pour in the remaining half. You will see a clarified liquid dripping into the carafe.

6. Optional: let the mixture filter in the fridge or in a cool room until complete.

7. When dripping stops, carefully squeeze the filter to extract any remaining liquid.

8. Fill a glass with ice and pour in the clear washed coconut latte.

✨ Note: The leftover milk solids (cream) are also edible — try them as a sweet tropical snack.