How to Pour Over Colombian San Agustin Cabana Geisha_Cabana Geisha Coffee Flavor Description

COLOMBIA FINCA CABANA WASHED GEISHA MICRO LOT COFFEE

Colombia San Agustin Cabana Micro Batch Premium Washed Geisha Coffee

Flavor Profile

Ginger flower, honey sweetness, citrus

Origin Information

Origin: Huila San Agustin, Colombia

Variety: Geisha

Processing Station: La Cabana

Altitude: 1750 meters

Processing Method: Washed

Harvest and Processing Time: 2017

Roast Level: Light

Finca La Cabana Estate

Finca La Cabana sits deep in untouched forest with little mountain infrastructure—it generally takes visitors a long time to find the exact mountain it occupies. You park outside and walk 20 minutes to reach the washing station. The whole setting feels remarkably close to the wild-growing coffee we usually associate with Ethiopia.

The farm has been running for over 80 years under three generations of managers. Compared with other farms dedicated to specialty cultivation and processing, Finca La Cabana—though it has been in specialty coffee for eight years—remains relatively behind the times because of its terrain and remoteness: poor infrastructure, frequent power outages, and hardly any cement-poured fermentation tanks. Yet it makes full use of what it has to produce high-quality coffee. During harvest, around 4 PM, all fresh cherries are manually sorted and graded before depulping. They dry-ferment for 24 hours, then go through 3-4 rounds of washing, followed by another hand-selection to remove lower-grade beans. The finished coffee then rests on drying racks for 24 hours of shade drying before moving to a drying room for another 20-30 days.

How to Brew Colombian Coffee [San Agustin Cabana] Well?

FrontStreet Coffee Pour-Over Reference

Weigh out 15g of [San Agustin Cabana] coffee and grind to medium—particles slightly coarser than salt. We use the BG grinder at setting 5R (60% pass on a standard sieve), water at 89°C, and a V60 dripper, with a recommended coffee-to-water ratio of about 1:15.

Pour hot water from the kettle in clockwise circles centered on the middle of the dripper. Start timing when the brew begins and take the coffee to 30g within 15 seconds, then stop. At the 1-minute mark, make the second pour—again clockwise, centered on the middle. Avoid pouring where the grounds meet the filter paper to prevent channeling.

Leave a ring at the outermost layer of grounds, then work circle by circle toward the center. At 2 minutes 20 seconds, reach 220g and finish the brew.

Japanese-Style Iced Pour-Over [San Agustin Cabana]

FrontStreet Coffee Iced Pour-Over Reference

Colombia [San Agustin Cabana], light-medium roast, BG grinder setting 5M (67% pass on a standard sieve)

20g coffee, 150g ice, 150g hot water. Water temperature should be 1°C higher than the normal pour-over recommendation of 90°C. Regular grinding uses the Fuji 3.5 setting; for iced pour-over, go half a step finer at Fuji 3. The coffee-to-(water+ice) ratio is 1:15.

Bloom with 40g of water for 30 seconds.

Segmented pouring: first segment 60g of water, second segment 40g. Use a fine but high water column, agitating firmly so the grounds roll fully—but keep the liquid level from rising too high, and don't pour onto the edge filter paper.

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

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FrontStreet Coffee Recommendation

Geisha is one of the most beloved varieties in all of Arabica coffee—prized for its unique florals and superb sweet-sour balance, and priced accordingly thanks to low yields, weak disease resistance, and demanding cultivation. For newcomers who want to taste the legendary Geisha profile without the flagship price, FrontStreet Coffee recommends the entry-level Panama Boquete Geisha: at an accessible price you still get the classic orange-blossom honeyed sweetness of fine Panamanian Geisha, an oolong-tea texture, delicate fruit acidity, and beautifully layered structure.

If you'd rather explore Geisha at its source, FrontStreet Coffee's Genlana Gesha from Ethiopia is a standout. The Genlana processing station, founded in 2014 under Mr. Israel Degefa, sits at the boundary of the Kochere and Gedeb Abaya areas amid 700 hectares of mostly uncultivated, shade-drenched, fertile land. Fully ripe cherries are hand-picked and raised-bed dried for 14-20 days depending on weather. Roasted medium-light, it shows bright citrus acidity, elegant ginger-flower aroma—echoing the ginger flower note of the Cabana lot above—and full ripe-fruit sweetness with the signature refined Geisha finish.