What is the Ideal Pour-Over Water Temperature for Ethiopia Geisha Heirloom? Which Pour-Over Dripper is Best for Heirloom Geisha

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Guji - A Star Region Separated from Yirgacheffe

2009

Ethiopia implemented a new trading and grading system, establishing the Ethiopia Commodity Exchange (ECX). Coffee and other agricultural products were auctioned through this official institution. In addition to Yirgacheffe, three new sub-regions were added: Wenago, Kochere, and Genlena Abaya, indicating that the flavor profiles of these three regions are exceptionally refined and can be further subdivided.

2010

Just as Yirgacheffe became widely known after gaining fame, it became an independent region.

Due to its superior geographical location and cup quality, Guji was established as an independent region by the ECX in 2010.

Famous sub-regions include Abaya, Gelana, Hambela Wamena, and Shakiso.

Ethiopia's administrative divisions are organized into four levels, ranked from largest to smallest: Region, Zone, woreda, and kebele. Most green coffee bean names follow this naming convention. The Guji-Shakisso coffee introduced here is located southeast of the famous Yirgacheffe region and belongs administratively to the Oromia Region → Guji Zone, making it a regional-origin green coffee bean.

In recent years, Yirgacheffe has been the most attention-grabbing region in Ethiopia. Compared to Yirgacheffe, Guji is less well-known, but amid the trend of soaring prices for Yirgacheffe in 2015, international specialty coffee buyers turned to search for other neighboring regions such as Sidamo, Limu, Jimma, etc. Many potential regions and producers were successively discovered, such as the previously introduced Limu Gera and Jimma Agaro Yukro, both of which are high-quality specialty coffee beans.

Guji's coffee is actually quite distinctive, and the coffee produced has repeatedly garnered market attention. The legendary bean "Nekisse" launched by Ninety Plus at the end of 2009, whose original meaning was "Nectar from Shakisso," both originates from and is named after the Guji region. Another coffee from Level Up, "Derar Ela" from the Guji region, also received consistent praise from domestic industry professionals last year and achieved an excellent score of 95 points from Coffee Review in April 2014.

This native Geisha coffee comes from the Gelana processing plant in Ethiopia's Guji region. Processed using natural methods and lightly roasted, it has the aroma of red dragon fruit and carries a lime soda fragrance. Whether in terms of sweetness, acidity, or richness, it is very well-balanced - a coffee bean that cannot go wrong.

FrontStreet Coffee's Common Pour-Over Method for Geisha Coffee: Three-Stage Technique

Three-Stage Pouring Method

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

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

Uses Kalita wave filter cup (cake cup).

Increase bloom time or number of pour interruptions to enhance the richness of coffee flavor.

Three-Stage Pouring Segmented Extraction Method

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

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

FrontStreet Coffee's Geisha Pour-Over Parameter Recommendations

Using a wave filter cup (cake cup) for immersion extraction increases the contact surface area between coffee grounds and water, which can improve texture compared to V60 brewing, resulting in a more viscous mouthfeel.

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

Technique: Bloom with 27g water for 30 seconds. Using hot water from the pour-over kettle, pour in clockwise circles centered on 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.

For the first pour, circle as before, but you can slow down slightly, speeding up a bit when reaching the outer circles. Stop pouring at around 1:15 seconds. When the liquid level drops by 1/3, pour again. The second pour should be concentrated in the center, avoiding hitting where the coffee grounds meet the filter paper to prevent channeling effects. End extraction at around 2:05 seconds. The tail section can be omitted (the longer the time, the more astringency and rough texture will increase).

Segmentation: 30-125-230g

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