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2018 Geisha Pour-Over Tutorial: Colombian Huila La Divina Washed Geisha Brewing Guide

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional coffee knowledge exchange For more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style) La Divina Provenance is managed by Rodrigo Sanchez, who was born in the Huila region and grew up around the estate. La Divina Provenance is the property left by his parents and grandparents, who greatly influenced Rodrigo, igniting his immense passion for coffee. In 2002

For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style).

About Divina Mountain Estate

Divina Mountain Estate is managed by Rodrigo Sanchez, who was born in the Huila region and grew up around the estate. Divina Mountain Estate is the property left to him by his parents and grandparents, who greatly influenced Rodrigo, instilling in him a tremendous passion for coffee.

In 2002, Rodrigo and his wife were selected to participate in a special teleconference where they learned about the physical and sensory analysis of coffee from the Palestina-Huila region, which was used to improve coffee bean cultivation and processing methods.

In 2013, Divina Mountain Estate was established. Today, the company's coffee is renowned worldwide, producing Geisha coffee with exceptional flavor.

The washed processing method brings distinct floral notes and a refreshingly sweet and sour taste to this Geisha coffee.

Three-Stage Pour-Over Method by FrontStreet Coffee

Today, FrontStreet Coffee introduces the commonly used method for pour-over Geisha coffee: the Three-Stage Method.

Three-Stage Pour-Over Method

Staged extraction, dividing one portion of water into three separate pours.

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

Uses Kalita wave filter dripper (cake cup).

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

The Three-Stage Extraction Method

Advantages: More complex layers compared to single continuous pour, allowing clear distinction between front, middle, and back-end flavors. The method involves increasing water volume after each bloom, typically pouring when the coffee liquid level is about to drop to the surface of the coffee grounds, 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 Coffee Pour-Over Parameter Recommendations

The wave filter dripper (cake cup) uses immersion extraction, increasing the contact surface area between coffee grounds and water. Compared to V60 brewing, it can enhance texture and create a thicker mouthfeel.

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

Method: Bloom with 27g of water for 30 seconds. Starting from the center of the filter, pour hot water in clockwise circles. Begin timing when brewing starts, pour to 27g, then stop pouring and wait 30 seconds before the first pour.

For the first pour, use circular motions like before, but slightly slower. Speed up slightly when reaching the outer circle. Stop pouring at around 1:15 seconds. When the liquid level drops by one-third, pour again. For the second pour, concentrate on the center, ensuring the water flow doesn't hit the area where coffee grounds meet the filter paper to avoid channeling effects. Complete extraction at around 2:05 seconds. The tail end can be discarded (the longer the extraction time, the more astringency and rough texture will increase).

Stage distribution: 30g-125g-230g