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

Panama 90+ Baru Volcano Gesha [Honey Process]

2018 TISCA Pour-over Champion kakalove selected beans

Panama NinetyPlus Baru Honey Gesha

An elegant, refreshing honey-processed Gesha whose sweet-and-sour fruit tart character pairs perfectly with chocolate.

Flavor: refreshingly sweet and sour, with American grapes, chocolate, cedar, musk, and magnolia aroma. The juice-like sweetness and acidity are balanced, and the mouthfeel is smooth and full. The finish brings harmonious fruit and floral notes alongside 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 sits next to the Gesha variety. The volcanic soil of Baru supplies rich nutrients for this Gesha coffee. After honey processing, the dry aroma carries peach, cherry, wine, floral notes, and frangipani fragrance. On the palate you find wine aroma, mango jam, passion fruit jam, and fruit cocktail, accompanied by strawberry and peach. The overall mouthfeel is rounded, with strong flavor and excellent sweetness. It truly earns its "90+" reputation.

90+ Baru Gesha (White Baru): from Ninety Plus Gesha Estate in the Baru Volcano region, grown at an altitude of 1,800 m. Only 100% red berries are hand-picked, then specially refined with the 90+ honey process. The aroma is rich and full of fruit charm, with white peach, orange, and bergamot flavors and a 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 a Kalita wave filter (cake cup).

Extend the bloom time or add pour interruptions to enhance the coffee's richness.

Three-Stage Pour Extraction Method

Advantages: More layered than a single-pour method, it lets you clearly distinguish the front, middle, and back-end flavors of the coffee. The method increases the water volume 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: Places higher demands on 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 the coffee grounds and the water. Compared with V60 brewing, it can improve texture and deliver a thicker mouthfeel.

Parameters: 15 g coffee grounds, water temperature 91-92 degrees Celsius, grind BG 5R (64% pass rate on a Chinese-standard 20-mesh sieve), water-to-coffee ratio close to 1:15-16.

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

For the first pour, circle as before but a little more slowly, speeding up slightly as you reach the outer ring. Stop pouring at around 1:15. When the liquid level drops by one third, pour again. The second pour focuses on the center, avoiding the area where the coffee grounds meet the filter paper to prevent channeling. End extraction at around 2:05. The tail section can be omitted (the longer the time, the more astringency and rough texture increase).

Segmentation: 30-125-230 g

FrontStreet Coffee Recommendation

If the honey-processed Gesha above has sparked your interest but you would like an everyday pour-over to practice on, FrontStreet Coffee's Strawberry Candy is a clever alternative. It blends a Costa Rican honey-processed coffee with Panama Gesha, so you get delicate floral notes alongside sweet fruit, and it works just as well in a pour-over as it does in a moka pot, an espresso machine, or a cold brew. For a more classic Gesha experience, FrontStreet Coffee's Boquete Gesha is a friendly entry point, offering the signature orange-blossom honey character, an oolong-tea-like body, and fine fruit acidity with clear layering. Either bean will let you experiment with the three-stage cake-cup method described here and taste how much difference the pour structure makes.