Is the Finca Karmana Geisha from Colombia Delicious? A Detailed Pour-Over Brew Guide and Experience Sharing

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Colombia Coffee - La Cabana Estate Geisha

Product Name: Colombia La Cabana Estate Geisha

Estate: La Cabana Estate

Processing Method: Washed

What comes to mind when you think of jasmine, lily, and rose flowers? For me, it's romantic scenes of strolling through flower fields with a loved one (an old man's maiden heart). "Cabana" means "beautiful" in Spanish. This Geisha from Colombia's La Cabana Estate truly lives up to this beautiful name. Aromatic floral notes, gentle pink acidity of peaches and grapefruit, and a long-lasting sugarcane sweetness in the aftertaste. Beautiful! Any questions?

La Cabana Estate is located in the town of San Agustin, Huila Province, Colombia. The estate was founded in 1936 and has a history of 82 years to date. The current estate owner, Mr. Yeferson Erazo, now manages all matters of the estate. La Cabana Estate is situated at an altitude of 1750 meters, covering an area of 10 hectares (150 mu), with approximately 120 mu dedicated to coffee cultivation and an annual coffee production of about 10 tons.

Among La Cabana Estate's annual coffee production, Geisha accounts for about 10%, with an output of around 1000kg. Moreover, Mr. Yeferson Erazo plans to double the cultivation area of Geisha varieties in the next 3 years, at which point Geisha production is expected to reach 2000kg annually.

Don't those tender and juicy Geisha seedlings look delicious—

In addition to Geisha, the estate also cultivates specialty coffee varieties such as Caturra, Yellow Caturra, and Bourbon, with an annual production of approximately 2000kg.

La Cabana Estate is one of the oldest coffee estates in Huila San Agustin. The estate's buildings and various coffee implements, such as hullers, grinders, and roasters, all bear traces of time and historical stories.

Citrus, pineapple, and sugarcane fruit trees can be seen throughout the estate, serving two purposes: providing shade to ensure coffee trees are not exposed to direct strong sunlight, and the fallen fruits and branches nourish the fertile soil, making the produced coffee cherries fuller and thicker.

La Cabana Estate has obtained UTZ certification, and all coffee grown is fully traceable. The estate owner personally follows all UTZ requirements. During the washed processing, the removed coffee cherry skins (except for Geisha varieties) are dried and stored, used as organic fertilizer when necessary.

Geisha coffee cherry skins are carefully processed, dried, and preserved, allowing for easy brewing of a delicious and sweet coffee cherry tea. As the current quantity of Geisha cherry tea is still limited, they give it away to some customers or friends and family for free.

In addition to the green coffee business, Mr. Yeferson Erazo established a roasted coffee brand called Vejandro three years ago, which has gained some reputation in San Agustin and surrounding towns. When we arrived at his estate, he brewed us a pot of pour-over coffee. The grinder was very primitive, but despite this, the flavor was quite excellent.

Mr. Yeferson Erazo looks forward to more of his coffee coming to China, allowing more Chinese friends to get to know and enjoy his family's coffee. He said that Geisha is just the beginning, and there are still Caturra, Yellow Caturra, and others waiting to be shared with everyone. At the same time, in addition to washed processing, he is willing to try new processing methods such as natural and honey processing, as long as people like them.

How to Brew Colombia Coffee [La Cabana Estate Geisha]?

FrontStreet Coffee Pour-over Reference: Weigh 15g of [La Cabana Estate Geisha] coffee powder, pour into the grinder for medium grinding. The ground particles should be slightly coarser than table salt. We use BG grinder setting 5R (60% standard sieve pass rate), water temperature 89°C, extracted with V60 dripper, recommended coffee-to-water ratio of about 1:15.

Using the hot water in the pour-over kettle, draw circles clockwise around the center of the dripper. Start timing when brewing begins, brewing the coffee to 30g in 15 seconds, then stop pouring. When the time reaches 1 minute, pour the second time. For the second pour, like the first, draw circles clockwise around the center of the dripper, ensuring the water stream doesn't hit the area where coffee powder meets the filter paper to avoid channel effects.

When pouring, leave one circle at the outermost edge of the coffee powder, then continue pouring circles toward the center. At 2 minutes and 20 seconds, the coffee should be brewed to 220g, completing the pour-over process.

Japanese-style Ice Pour-over [La Cabana Estate Geisha]

FrontStreet Coffee Ice Pour-over [La Cabana Estate Geisha] Reference:

Colombia Coffee [La Cabana Estate Geisha], light to medium roast, BG grinder setting 5M (67% standard sieve pass rate)

20g powder, 150g ice cubes, 150g hot water. Water temperature should be 1°C higher than the normal pour-over recommendation of 90°C. Normal grinding uses Fuji 3.5 setting, while ice pour-over requires slightly finer - Fuji 3 setting. Recommended powder-to-(water+ice) ratio of 1:15.

Bloom with 40g water for 30 seconds.

Segmented pouring: first segment 60g water, second segment 40g water. Use a relatively fine but high water stream to stir forcefully, ensuring the coffee powder rolls fully, but be careful not to let the liquid level get too high and avoid hitting the edge filter paper.

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

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