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

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

Located in southwestern Ethiopia, close to the Sudan border, it is named after the local nomadic ethnic minorities. The elevation ranges from 1909-2063m, with a cultivation area of 46 hectares. The local coffee variety in Surma is exclusively Gesha 1931, characterized by its delicate, perfume-like fragrance with notes of jasmine and light red rose. It offers flavors of strawberry, ripe watermelon, and apple, complemented by a soft and refined spice sensation. The champion batch we acquired achieved an average cupping score of 90.96!

Exceptional Quality of This Year's Auction Coffee

This year's auction coffee boasts higher quality than ever before, and the production has nearly doubled: partly thanks to the perfect drying climate during the post-harvest processing, which particularly benefits natural processed coffee; more importantly, the entire Gesha Village community is thriving, motivating everyone to work harder. Coffee expert Willem Boot stated that this year's auction batches exhibit more intense and clearer flavors - these were carefully selected after cupping over 2,500 samples, giving us every reason to believe him.

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

FrontStreet Coffee Pour-over Reference:

Weigh 15g of [Frontsteet Gesha Village Rose Perfume] coffee powder and grind it to medium consistency - the particles should be slightly coarser than table salt. We use BG grinder setting 5R (standard sieve pass rate 60%), with water temperature at 90°C, using a V60 dripper for extraction.

Pour hot water from the gooseneck kettle in clockwise circles centered in the middle of the dripper. Start timing as you begin brewing. Within 15 seconds, brew the coffee to 30g, then stop pouring water. When the time reaches 1 minute, perform the second pour. Similar to the first pour, pour in clockwise circles centered in the middle of the dripper, avoiding the area where coffee powder meets the filter paper to prevent channeling effects.

Leave a circle at the outermost edge of the coffee powder, then continue brewing in circles toward the center. By 2 minutes and 20 seconds, brew the coffee to 220g to complete the brewing process.

Japanese-style Ice Pour-over [Frontsteet Gesha Village Rose Perfume]

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

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

20g of coffee powder, 150g of ice cubes, 150g of hot water. The water temperature should be 1°C higher than the normal pour-over recommendation of 91°C. For normal grinding, use the small Fuji grinder setting 3.5, while for ice pour-over, grind slightly finer by half a notch - small Fuji setting 3.

Bloom with 40g of water for 30 seconds.

Segmented pouring: first segment with 60g of water, second segment with 40g of water. Use a relatively fine but high water column to stir and impact forcefully, ensuring the coffee powder rolls thoroughly. However, be careful not to let the liquid level rise too high and avoid pouring onto the edge filter paper.

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

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