Recommendations for Pour-Over Temperature and Grinding for Ethiopian Kersa Geisha from Gelana Station, Plus Flavor Profile

Ethiopia's Geisha Blueberry Perfume Flavor

Origin: Kersa Village, Tore, Oromia

Variety: Geisha

Processing Station: Gelana Station

Altitude: 1350-1600 meters

Processing Method: Natural

Harvest and Processing Time: 2017/2018

Roast Level: Light

Today, Geisha is renowned as a top-tier, rare coffee variety, known to the world for its elegant aroma and complex, ever-changing juice-like flavors. Its presence can be found in every corner of global coffee-producing regions, whether in the various large and small coffee estates of Panama where it gained fame, or as close as China's Yunnan coffee-producing region. In fact, Ethiopia, as the origin of this variety, has also begun to produce many high-quality Geisha coffees.

Geisha actually originated from a place near the remote western town of Geisha in Ethiopia. Geisha seeds traveled to Kenya, Uganda, and Tanzania, and around 1950-1960, crossed the ocean to the Tropical Agricultural Research and Higher Education Center in Costa Rica, and were eventually brought to Panama. Initially, due to its low yield and low quality, Geisha was not popular among farmers and was gradually abandoned. Its brilliance stems from a combination of altitude, rainfall, soil, nutrients, and countless other environmental and horticultural factors. All of today's flavor descriptors for Geisha would have been considered a joke at that time. With its popularization to the present day, the whole world has seen a surge in the trend of planting Geisha, but in my opinion, Panama's remains the most representative. The success of a coffee is not just about soil or weather or processing methods; the playful nature of serendipity is very real.

This batch of Geisha coffee comes from the Gelana processing station in the legally recognized Yirgacheffe producing region of Ethiopia. The processing station was established in 2014 and is managed by Mr. Israel Degefa. The coffee-growing area in the region where the processing station is located covers up to 700 hectares, most of which is uncultivated land with fertile soil and widespread shade trees. This batch of Geisha coffee uses manually harvested fully ripe red cherries for raised bed sun-drying processing, with a drying period of 14-20 days depending on weather conditions.

It has flavors of ripe blueberry and white peach, with prominent and long-lasting sweetness, similar to a glass of ripe tropical fruit juice.

FrontStreet Coffee's Hand-Drip Geisha Coffee Method: Three-Stage

Three-Stage Water Injection Method

分段萃取，把一段水，分三段注入

适用于浅烘焙、中浅，中度烘焙的咖啡豆

使用滤杯kalita蛋糕杯

增加闷蒸时间或断水次数，来提高咖啡的口感浓郁程度。

Three-Stage Water Injection Extraction Method

优点：比一刀流层次更丰富，可以明确咖啡前、中、后段的风味。做法是闷蒸之后每次增加注水量，通常在咖啡液即将下降至粉层表面时注水，以小、中、大水流去做三段萃取。

缺点：会对水的流速和流量有比较高的要求。

FrontStreet Coffee's Geisha Coffee Hand-Drip Parameter Recommendations

Cake cup, using immersion extraction, increases the contact surface area between coffee grounds and water, which can improve texture compared to V60 brewing, resulting in a thicker mouthfeel.

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

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

For the first pour, circle in the same way as before, but the speed can be slightly slower. 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 be concentrated in the center, and the water stream should not hit the area where the coffee grounds connect with the filter paper to avoid channeling effect. Finish extraction at around 2:05 seconds. The tail section can be omitted (the longer it takes, the more astringency and rough texture will increase).

分段：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