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Ethiopia Yirgacheffe Gelana Station Natural Geisha Special Batch Coffee

Today, Geisha, as a top-tier rare variety of coffee, is known to the world for its elegant aroma and complex, ever-changing juice-like flavors. Its footprint has reached every corner of the world's coffee-producing regions, whether in the various large and small coffee estates in Panama, where it made its name, or as close as China's Yunnan coffee-producing region, its traces can be seen everywhere. In fact, Ethiopia, as the birthplace of this variety, has also begun to see many high-quality Geisha coffees emerging.

Geisha actually originated from a place near the remote western town of Geisha in Ethiopia. Geisha seeds traveled through Kenya, Uganda, and Tanzania, and around 1950-1960, crossed the ocean to the Tropical Crop Research and Higher Education Center in Costa Rica, and were eventually brought to Panama. Initially, due to its low yield and poor quality, Geisha was not welcomed by farmers and was gradually abandoned. Its brilliance stems from the combination of altitude, rainfall, soil, nutrients, and countless other environmental and horticultural factors. All the flavor markers for Geisha today would have been a joke back then. Now that it has become popular, the whole world has seen a table-turning craze for growing Geisha, but in my opinion, Panama's remains the most representative. The success of a coffee is not just about soil or weather or processing factors; the serendipitous nature of chance plays a real role.

This batch of Geisha coffee comes from the Gelana Station in the legally designated Yirgacheffe coffee-producing region of Ethiopia. The station was established in 2014 and is managed by Mr. Israel Degefa. The coffee cultivation area in the region where the station is located covers up to 700 hectares, mostly consisting of undeveloped land with fertile soil and widespread shade trees. This batch of Geisha coffee uses hand-picked fully ripe red cherries for elevated natural sun-drying processing, with a drying time of 14-20 days depending on weather conditions.

It has flavors of ripe blueberries and white peaches, with a prominent and long-lasting sweetness, similar to a glass of ripe tropical fruit juice. Raspberry, blueberry juice sensation, white peach.

Coffee Origin Details

Origin: Kersa Village, Tore, Oromia

Variety: Geisha

Processing Station: Gelana Station

Altitude: 1350-1600 meters

Processing Method: Natural

Harvest and Processing Time: 2017/2018

Roast Level: Light

How to Brew Yirgacheffe Coffee [Native Geisha Gelana] Well?

FrontStreet Coffee Pour-over Reference: Weigh 15g of [Native Geisha Gelana] coffee powder, pour it into a grinder for medium grinding. The ground particles should be slightly coarser than table salt. We use BG grinder setting 5R (standard sieve pass rate 60%), water temperature 90°C, V60 filter cup for extraction.

The hot water in the pour-over kettle circles clockwise with the center of the filter cup as the center point. Start timing when brewing begins, brew the coffee to 30g in 15 seconds, then stop pouring water. When the time reaches 1 minute, pour water for the second time. The second pour should be the same as before, circling clockwise with the center of the filter cup as the center point. The water stream should not hit the place where the coffee powder connects with the filter paper to avoid channel effects.

When brewing the coffee powder to the outermost circle, leave one circle, then brew circle by circle toward the center. At 2 minutes and 20 seconds, the coffee should be brewed to 220g, completing the coffee brewing process.

Japanese-style Iced Pour-over [Native Geisha Gelana]

FrontStreet Coffee Iced Pour-over [Native Geisha Gelana] Reference:

Yirgacheffe coffee [Native Geisha Gelana], light-medium roast, BG grinder setting 5M (standard sieve pass rate 67%)

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

Bloom water amount 40g, bloom time 30 seconds.

Segmented pouring, first segment 60g of water, second segment 40g of water. Use a relatively fine but high water column for pouring, stirring forcefully to make the coffee powder fully tumble, but be careful not to let the liquid level get too high and avoid hitting 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).

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