Parameters Suggestions for Pour-Over Brewing of Ethiopia Gura Estate Natural Geisha - How to Make the Best Tasting Geisha Pour-Over Coffee

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Product Introduction

Product Name: FrontStreet Coffee · Ethiopia Granja Estate Native Geisha Natural Process

Processing Method: Natural Process, Light Roast

Flavor Profile: Perfume, Red Pitaya, Flat Lime Sprite

Origin: Ethiopia · Guji · Granja Processing Station

Altitude: 1350-1600 meters

Coffee Origin and Processing

This FrontStreet Coffee Ethiopia Geisha coffee comes from the Granja Processing Station, located at the junction of the Kochere and Granja Abaya regions. The processing station was established in 2014 and is managed by Mr. Israel Degefa. The coffee growing area in the processing station's region covers up to 700 hectares, mostly consisting of uncultivated land with fertile soil and widespread shade trees.

Thanks to the fertile soil of the original rainforest and the sufficient shaded growing environment, this Ethiopia native Geisha presents more varied layers of complexity.

After manual harvesting of fully ripe cherries, elevated sun-drying processing is performed. Depending on weather conditions, drying takes 14-20 days, resulting in today's Granja Estate Natural Geisha that reaches your cup.

FrontStreet Coffee Ethiopia Geisha - Granja Estate Natural Geisha Coffee, medium roast, with even better balance. Light strawberry jam and pineapple flavors, with a finish that brings out the texture of brown sugar. It's not a mysterious Geisha, but very approachable.

Three-Stage Pour-Over Brewing Method

Today, FrontStreet Coffee introduces a commonly used pour-over technique for FrontStreet Coffee Geisha: the three-stage method.

Three-Stage Pour-Over Method

Segmented extraction, dividing one portion of water into three stages for pouring.

Suitable for light roast, medium-light roast, and medium roast coffee beans.

Uses Kalita wave filter cup (cake cup).

Increase bloom time or water interruption frequency to enhance coffee flavor intensity.

Segmented Extraction Approach of Three-Stage Pour-Over

Advantages: Richer layers than single-pour method, can clearly distinguish the front, middle, and back-end flavors of coffee. The technique involves increasing water volume after each bloom, typically pouring when the coffee liquid is about to drop to the powder bed surface, using small, medium, and large water flows for three-stage extraction.

Disadvantages: Requires higher standards for water flow rate and volume.

FrontStreet Coffee Geisha Pour-Over Parameter Recommendations

The wave filter cup uses immersion extraction, increasing the contact surface area between coffee powder and water. Compared to V60 brewing, it can enhance texture and provide a more viscous mouthfeel.

Parameters: 15g coffee, water temperature 91-92°C, grind BG 5R (Chinese standard 20-mesh screen pass rate 64%), water-to-coffee ratio close to 1:15-16

Technique: 27g water for bloom, bloom time 30s. The hot water in the pour-over kettle should be poured clockwise in circles centered in the middle of the filter cup. Start timing when brewing begins, pour to 27g, then stop pouring and wait 30 seconds before the first pour.

During the first pour, circle as before, but you can slightly slow down the speed. When reaching the outer circle, speed up a bit. Stop pouring at around 1:15 seconds. When the liquid level drops by 1/3, pour again. The second pour should concentrate in the center, and the water flow should not hit where the coffee powder meets the filter paper to avoid channel effects. End extraction at around 2:05 seconds. The tail section can be excluded (the longer the time, the more astringency and rough texture will increase).

Segments: 30-125-230g

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