What is Geisha Coffee? How to Brew Geisha Coffee with Pour-Over? Panama Geisha Coffee

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"Panama Butterfly" is one of FrontStreet Coffee's favorite coffee beans, containing three varieties: Geisha, Catuai, and Catura. The processing method is washed, so it features fresh jasmine flower aroma and citrus acidity. During cupping, it presents delicate floral fragrance, berry-like texture, honey sweetness, and creamy smoothness. Such excellent beans should not only be tested with pour-over but also brewed using different drippers to explore the differences between them!

FrontStreet Coffee Panama Butterfly

Region: Boquete

Altitude: 1600 meters

Varieties: Geisha, Catura, Catuai

Processing Method: Washed

Brewing

Kalita Wave Dripper

The Kalita Wave Dripper, also known as a "fan-shaped dripper" or "trapezoidal dripper," has small holes at the bottom. The Kalita Wave Dripper's ribs are distributed in straight lines, designed to increase the speed of exhaust and water flow. During the extraction process, the flow rate is relatively slow, primarily adopting an immersion extraction method.

Brewing Parameters

Water Temperature: 90°C; Medium-fine grind (BG 6s: Chinese standard 20-mesh sieve pass rate 58%), coffee-to-water ratio 1:15.

Coffee Dose: 15 grams, bloom with 30g water for 30 seconds, pour to 125g and segment, when water level drops and is about to expose the coffee bed, continue pouring to 225g. (Timing starts from bloom) Extraction time: 1'59"

Flavor: Tea-like sensation, citrus, almond. When cooled, there's obvious tea aroma and woody fragrance. The flavor is relatively concentrated with a substantial mouthfeel.

Bonavita Cake Dripper

We can see it features circular ribs, a conical flat bottom, and four holes with thick walls. The four holes can control the extraction flow rate to an optimal state, achieving higher extraction rates and rich texture layers, while the thickened walls help maintain constant temperature during brewing, presenting better texture layers.

Brewing Parameters

Water Temperature: 90°C; Medium-fine grind (BG 6s: Chinese standard 20-mesh sieve pass rate 58%), coffee-to-water ratio 1:15.

Coffee Dose: 15 grams, bloom with 30g water for 30 seconds, pour to 125g and segment, when water level drops and is about to expose the coffee bed, continue pouring to 225g. (Timing starts from bloom) Extraction time: 1'55"

Flavor: Gentle fruit acidity, floral notes, citrus, plum. When cooled, there's almond flavor. The sweet and sour sensation is quite obvious.

V60 Dripper

The bottom of the V60 dripper features a large drainage hole, with curved ribs distributed in a spiral structure. The coffee flow rate is relatively fast. Its curved ribs, to some extent, slow down the flow of coffee liquid, increasing the extraction of coffee grounds, which can better express the aroma and flavor layers of this bean.

Brewing Parameters

Water Temperature: 90°C; Medium-fine grind (BG 6s: Chinese standard 20-mesh sieve pass rate 58%), coffee-to-water ratio 1:15.

Coffee Dose: 15 grams, bloom with 30g water for 30 seconds, pour to 125g and segment, when water level drops and is about to expose the coffee bed, continue pouring to 225g. (Timing starts from bloom) Extraction time: 2'00"

Flavor: Tea-like and floral notes on entry. With temperature changes, there's citrus and plum sweet-sour sensation. The aftertaste has honey sweetness with a relatively persistent sweet finish.

Conclusion

When brewing "Panama Butterfly" with these three drippers, this bean's aroma and fruity flavors are all quite impressive. For a refreshing mouthfeel, choose the Bonavita Cake Dripper; if you prefer more concentrated flavors with a solid texture, the Kalita Wave Dripper is suitable; while the V60 Dripper offers rich flavor layers.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473