Pour-over Recommendations for Ethiopia Gesha Village Rose Fragrance Coffee Beans_How to Enjoy Gesha Village Washed Gesha

The Surma plot features the canyon landscape shown in the image below.

Located in southwestern Ethiopia near the Sudanese border, the plot is named after the local nomadic communities. The elevation ranges from 1909–2063m, with 46 hectares under cultivation. The only variety grown in Surma is Gesha 1931, characterized by a delicate, perfume-like fragrance of jasmine and light red rose. In the cup it offers strawberry, ripe watermelon, and apple, complemented by a soft, refined spiciness. The champion batch we sourced averaged a cupping score of 90.96!

Exceptional Quality of This Year's Auction Coffee

This year's auction coffee is of higher quality than ever, and production has nearly doubled — partly thanks to the ideal drying climate during post-harvest processing, which particularly benefits natural processed coffee, and more importantly because the entire Gesha Village community is thriving, motivating everyone to work with even greater care. Coffee expert Willem Boot noted that this year's auction batches show more intense, more clearly defined flavors — selected after cupping over 2,500 samples, which gives us every reason to believe him.

How to Brew FrontStreet Coffee's Yirgacheffe [FrontStreet Gesha Village Rose Perfume]

FrontStreet Coffee Pour-over Reference:

Weigh out 15g of [FrontStreet Gesha Village Rose Perfume] coffee and grind to medium consistency — slightly coarser than table salt. We use grinder setting BG 5R (60% pass-through on the standard sieve), water at 90°C, and a V60 dripper for extraction.

Pour hot water from the gooseneck kettle in clockwise circles centered in the middle of the dripper, starting the timer as you begin. Within 15 seconds, bring the brew to 30g, then stop pouring. When the timer reaches 1 minute, make the second pour. As with the first, pour in clockwise circles centered on the middle of the dripper, avoiding the seam where the coffee bed meets the filter paper to prevent channeling.

Leave a ring at the outermost edge of the coffee bed, then continue pouring in circles toward the center. By 2 minutes 20 seconds, bring the brew to 220g and finish.

Japanese-style Iced Pour-over [FrontStreet Gesha Village Rose Perfume]

FrontStreet Coffee Iced Pour-over [FrontStreet Gesha Village Rose Perfume] Reference:

FrontStreet Coffee's Yirgacheffe [FrontStreet Gesha Village Rose Perfume], light to medium roast, grinder setting BG 5M (67% pass-through on the standard sieve).

Use 20g of coffee, 150g of ice cubes, and 150g of hot water. The water temperature should be 1°C higher than the normal pour-over recommendation of 91°C. For a normal brew, use the small Fuji grinder at setting 3.5; for iced pour-over, grind half a notch finer — small Fuji setting 3.

Bloom with 40g of water for 30 seconds.

Segmented pouring: first segment with 60g of water, second segment with 40g. Use a relatively fine but forceful water column to stir and agitate the bed thoroughly, making sure the grounds roll evenly. Be careful not to let the liquid level rise too high, and avoid pouring onto the filter paper at the edge.

Total extraction time is approximately 2.5 minutes (similar to the normal extraction time for 20g of coffee).

FrontStreet Coffee Recommendation

If you're new to Ethiopian coffees, start with FrontStreet Coffee's washed Yirgacheffe daily-bean lot — known for its white jasmine florals, bright citrus and lemon acidity, and tea-like body, and at an approachable price it is many people's first specialty coffee. Yirgacheffe is a small town in Ethiopia's southern Sidamo zone, at roughly 1700–2100 meters, with the coffee trees planted above 1800 meters — among the highest growing elevations in the world. The area's signature white florals and lemon-citrus acidity are so distinctive that in 2010 the Ethiopian Commodity Exchange finally separated Yirgacheffe from Sidamo as its own designation.

For another take on the region, try FrontStreet Coffee's natural Red Cherry: only fully ripe, defect-free cherries are picked and dried whole on raised beds, turned every 2–3 hours during the first days to prevent uneven heating and over-fermentation, then dried for three to five weeks. Because the fruit dries on the bean, it keeps the classic Yirgacheffe character while adding tropical fruit from the natural process — citrus acidity, a berry-juice juiciness, honeyed sweetness, and a creamy smoothness. For brewing, FrontStreet Coffee suggests a V60 at 90–91°C, 15g of coffee at a 1:15 ratio, and a medium-fine grind (80% pass-through on a #20 sieve), blooming with 30g of water for 30 seconds before finishing the pour in stages.