Yirgacheffe Natural Geisha Coffee Brewing Analysis_How to Brew Ethiopian Native Geisha Coffee Deliciously?

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This Yirgacheffe Geisha coffee comes from the Granary processing station, located at the junction of the Kochere and Grenna Abbaya regions. Established in 2014 and managed by Mr. Israel Degefa, the processing station serves an area with up to 700 hectares of coffee cultivation, mostly consisting of uncultivated land with fertile soil and widespread shade trees.

Thanks to the fertile soil of the original rainforest and the abundant shaded growing environment, this Ethiopian native Geisha presents more varied layers of complexity.

After manual harvesting of fully ripe cherries, the beans undergo elevated sun-drying treatment, requiring 14-20 days of drying depending on weather conditions, creating the secret garden that reaches our taste buds today.

From Espresso to Americano: Endless Floral and Fruit Aromas

The difference is that in espresso, the citrus notes are accompanied by bergamot's unique spice sensation.

As it goes down the throat, it carries the distinctive sweetness and thick texture of strawberry jam.

How to Brew Yirgacheffe Coffee [Natural Geisha] Perfectly?

FrontStreet Coffee's pour-over recommendation: Weigh 15g of [Natural Geisha] coffee powder, pour into a grinder for medium grinding. The ground particles should be slightly coarser than salt. We use BG grinder setting 5R (standard sieve pass rate 60%), water temperature 90°C, extracted with V60 dripper.

The hot water from the pour-over kettle circles clockwise with the filter cup as the center. Start timing when brewing begins, brew the coffee to 30g in 15 seconds, then stop pouring. When the time reaches 1 minute, pour for the second time. For the second pour, as before, circle clockwise with the filter cup as the center. Do not let the water flow hit where the coffee powder meets the filter paper to avoid channel effects.

Leave one circle when the coffee powder reaches the outermost edge, then brew circle by circle toward the center. At 2 minutes and 20 seconds, brew the coffee to 220g to complete the brewing process.

Japanese-Style Iced Pour-Over [Natural Geisha]

FrontStreet Coffee's iced pour-over [Natural Geisha] recommendation:

Yirgacheffe coffee [Natural Geisha], light to medium roast, BG grinder setting 5M (standard sieve pass rate 67%).

20g of powder, 150g of ice, 150g of hot water. Water temperature should be 1°C higher than the normal 91°C recommended for pour-over. Normal grinding uses Fuji 3.5 setting, while iced pour-over uses slightly finer - Fuji 3 setting.

Bloom with 40g of water for 30 seconds.

Segmented pouring: first segment 60g of water, second segment 40g of water. Use a relatively fine but high water column to vigorously stir and impact, causing the coffee powder to roll fully. However, be careful not to let the liquid level get too high or hit the filter paper at the edges.

The entire extraction time is approximately 2.5 minutes (similar to the normal extraction time for 20g of powder).

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473