Panama Hacienda Barbara Washed Green Tip Geisha Pour Over Video - Is Green Tip Geisha Suitable for Pour Over?

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2018 Best Of Panama - Washed Geisha Category - 5th Place Auction Lot

🇵🇦 Panama Hacienda Barbara Green Tip Geisha Washed

Panama Boquete Hacienda Barbara Green Tip Geisha Washed

(Releases intense floral aroma from first crack during roasting, with very typical Geisha coffee flavors, absolutely delicious!)

Origin: Panama / Panama

Region: Chiriqui, Boquete, Jaramillo / Chiriqui, Boquete, Jaramillo

Estate: Hacienda Barbara / Hacienda Barbara

Variety: Green Tip Geisha / Green Tip Geisha

Altitude: 1650m

Processing: Washed, Yeast Anaerobic Fermentation / Washed, Yeast Anaerobic Fermentation

Flavor: Jasmine, Apricot, Bergamot, Lemon, Honey / Jasmine, Apricot, Bergamot, Lemon, Honey

The world's most anticipated auction annually - Best of Panama auction, the 2018 auction beans make their grand debut!

This lot is Best of Panama Washed Geisha Coffee 5th batch (BOP GW-05), with the estate located in Jaramillo, Boquete District, Chiriqui Province, grown at altitude above 1,650 meters, variety is Green Tip Geisha.

FrontStreet Coffee's Pour-over Geisha Coffee Method: Three-Stage Pouring

Three-Stage Pouring Method

Segmented extraction, dividing one portion of water into three stages for pouring

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

Uses Kalita wave filter

Increase bloom time or number of pour breaks to enhance coffee flavor intensity

Three-Stage Pouring Segmented Extraction Method

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

Disadvantages: Higher requirements for water flow rate and volume.

FrontStreet Coffee's Geisha Coffee Pour-over Parameter Recommendations

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

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

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

During the first pour, circle as before, slightly slower speed. When reaching the outer circle, increase speed slightly. Stop pouring around 1:15 seconds. When the liquid level drops by 1/3, pour again. The second pour should concentrate in the center, avoiding water flow hitting the connection between coffee grounds and filter paper to prevent channeling effects. End extraction 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