How Much Does a Cup of 90+ White Baru Honey Process Gesha Pour-Over Cost_V60 vs. Cake Cup for Gesha Pour-Over

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Panama 90+ Baru Volcano Gesha [Honey Process]

2018 TISCA Pour-over Champion kakalove selected beans

Panama NinetyPlus Baru Honey Gesha

An elegant and refreshing honey-processed Gesha coffee with a perfect pairing of sweet and sour fruit tart and chocolate.

Flavor: Refreshingly sweet and sour, American grapes, chocolate, cedar, musk, magnolia aroma. Balanced juice-like sweetness and sourness, smooth and saturated mouthfeel. The finish features harmonious fruit and floral notes with a chocolate texture.

Product Information

Product Name: Panama Baru Volcano Gesha

Grade: 90+

Region: Baru

Processing Method: Honey Process

The "90+" label often gives coffee enthusiasts a sense of security, especially when it's a Gesha variety? The Baru volcano soil provides rich nutrients for this Gesha coffee. After honey processing, the dry aroma features peach, cherry, wine aroma, floral notes, and frangipani fragrance. Upon tasting, you can experience wine aroma, mango jam, passion fruit jam, fruit cocktail notes, accompanied by strawberry and peach. The overall mouthfeel is rounded, with strong flavor and excellent sweetness. Truly deserving of being an "90+" honor student.

90+ Baru Gesha (White Baru): From Ninety Plus Gesha Estate, Baru Volcano region, grown at an altitude of 1800m. Hand-picked 100% red berries. Specially refined with 90+ honey processing. Rich aroma with abundant fruit charm. White peach, orange, bergamot flavors, with fruit candy sweetness.

FrontStreet Coffee's Three-Stage Pour-over Method for Gesha Coffee

Three-Stage Pour 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 (cake cup)

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

Three-Stage Pour Extraction Method

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

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

FrontStreet Coffee's Gesha Coffee Pour-over Parameters

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

Parameters: 15g coffee grounds, 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 circles clockwise centered on the middle of the filter. Start timing when brewing begins, pour to 27g, then stop pouring and wait 30 seconds before the first pour.

For the first pour, circle like before but with slightly slower speed. When reaching the outer circle, increase speed slightly. Stop pouring at around 1:15 seconds. When the liquid level drops by 1/3, pour again. The second pour focuses on the center, avoiding the area where 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

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473