Recommended Water-to-Coffee Ratio for Costa Rica Natural Geisha Pour-Over_Dona Estate Geisha Coffee

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This natural Geisha coffee is produced from Doña Clemencia Estate, located in San Francisco de San Isidro, Heredia, at an altitude of 1300 meters. It belongs to the Brumas processing plant. Juan Ramon Alvarado acquired this land 4 years ago and began planting Geisha. The estate was named Doña Clemencia to commemorate Don Juan Ramon's mother, Doña Clemencia.

For the past three years, the estates under the Brumas processing plant and the beans processed through it have frequently achieved excellent results in COE competitions. Strict bean selection, refined processing, and quality control have earned the coffee recognition both domestically and internationally.

Beneficio Brumas del Zurqui was founded by the Rodríguez Carballo family in 1880 and is now managed by Juan Ramón Alvarado Rodríguez. Finca Doña Clemencia is a new estate he purchased three years ago, renamed Doña Clemencia to honor his mother Don Juan Ramon. This estate only plants Geisha variety on one hectare. This year 2017 just had its first harvest with limited quantity. It participated in the Costa Rica Cup of Excellence (COE) competition and achieved 28th place. This batch is the 28th place international auction batch.

In 2002, when Juan Ramón Alvarado Rodríguez first established the processing plant in the Central Valley, there were only three small processing plants in this area, including his own. Costa Rica has a long history of coffee cultivation, but in the past 10+ years, the innovative "dry" processing method has become popular. The new method collectively known as "honey processing" utilizes the function of the pulping machine to adjust the degree of pulp removal, producing a "honey sensation" that ranges from light to strong (white, yellow-red-white, yellow-red-black) as the color deepens. Each has its own depth and merits in terms of acidity, complex aroma, and richness. Honey processing was pioneered by Costa Rica, and Costa Rica also developed the coffee characteristic of micro-mills, mainly hoping that every small farm could have its own bean processing system, so that from harvesting to processing completion can be done by the farm itself, producing the best characteristic green coffee beans according to their unique processing methods. Finca Brumas del Zurqui has its own family-type green bean processing plant. The original meaning of Brumas is "valley full of clouds and mist." Besides planting coffee, the estate also assists neighboring estates and small coffee farmers with processing. Coffee has been planted since 1880. In 2006, Brumas won the Costa Rica National Coffee Competition Championship, and the estate's "honey processing method" immediately gained attention from coffee merchants from various countries. Therefore, since 2007, Brumas coffee beans have always been sold out before competitions.

After cupping and scoring by major domestic and international judges, this Geisha coffee scored 87.88 points, with floral notes, grapefruit, green apple, cherry, apple, white peach, dark chocolate, sugarcane, malic acid, phosphoric acid, long, complex, round, and balanced aftertaste.

Today, FrontStreet Coffee introduces commonly used pour-over methods for Geisha coffee: three-stage method.

Three-Stage Water Injection Method

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

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

Uses Kalita wave filter cup.

Increase the bloom time or number of water breaks to enhance the richness of coffee flavor.

Three-Stage Water Injection Segmented Extraction Method

Advantages: More layered than single-pour method, can clearly distinguish the front, middle, and back-end flavors of coffee. The method is to increase the water injection amount each time after blooming, usually injecting water when the coffee liquid is about to drop to the powder layer surface, using small, medium, and large water flow for three-stage extraction.

Disadvantages: Has higher requirements for water flow rate and volume.

FrontStreet Coffee's [Geisha Coffee Pour-over Parameter Recommendations]

The wave filter cup uses immersion extraction, increasing the contact surface area between coffee grounds and water. Compared to V60 brewing, it can improve texture and taste more viscous;

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

Method: 27g of water for blooming, bloom time is 30s. The hot water in the pour-over kettle draws circles clockwise centered on the middle of the filter cup. Start timing when brewing begins, inject water to 27g, then stop injection, wait 30 seconds for the first water injection.

For the first water injection, draw circles like before, speed can be slightly slower, speed up a bit when reaching the outer circle, stop water flow at around 1:15 seconds. When the liquid level drops by 1/3, inject water again. The second water injection is concentrated in the center, water flow should not hit the place where coffee grounds meet the filter paper to avoid channeling effect. 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.

Segments: 30-125-230g

Important Notice :

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Tel:020 38364473