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Is Colombia Trapiche Finca Gesha Single-Origin Pour-Over Delicious? _ Pour-Over Gesha Techniques

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). With Ethiopian wild coffee genes, Geisha transplanted to the three major volcanic zones of central Colombia grows robustly in the environment of good mountains and waters, nurturing complex and varied fruit tones and floral notes, and once won the top spot in SCAA's Coffee of the Year. And now, Colombia Geisha

Professional coffee knowledge exchange, more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style)

The Geisha variety, carrying the wild Ethiopian coffee genes, was transplanted to the three major volcanic zones in central Colombia. Thriving in this pristine mountain environment, it has developed complex and varied fruity tones and floral aromas, once winning the top spot in SCAA's "Coffee of the Year." Today, Colombian Geisha stands on equal footing with Panamanian Geisha, earning high international acclaim. This second batch of imported Colombian Geisha coffee, though not the SCAA batch champion, comes from the same producing region and is a must-try for coffee enthusiasts.

Geisha is pronounced the same as the Japanese "geisha," thus it's also known as "Geisha coffee"; because the tree is taller than typical coffee trees, it was originally planted in a small area within the estate and used as a windbreak. The owner's son, to participate in the annual Panama Best Coffee competition, searched through all coffee tree varieties in the estate for testing, giving Geisha its chance to shine; subsequently, it participated in various world coffee competitions, winning a total of eleven championships.

The Geisha variety was discovered in 1931 from the Geisha forest in Ethiopia and then sent to Kenya's Coffee Research Institute; in 1936, it was introduced to Uganda and Tanzania, and in 1953, Costa Rica imported it. For a long time, not many people paid attention to Geisha until one day, Don Pachi initially brought it from the small town of GESHA in southwestern Ethiopia to Costa Rica. Later, Geisha entered Panama along the southern route, where Panama's Esmeralda Estate separated it from other varieties and it won the national coffee championship.

Geisha possesses a rich sweet flavor, an exceptionally clean taste, and abundant aromas that extend from berries and citrus notes to mango, papaya, and peach flavors. A very distinct bergamot-like aftertaste is also one of its typical cupping characteristics. To date, Geisha has remained the champion among coffee varieties.

FrontStreet Coffee's Pour-Over Geisha Coffee Method: Three-Stage Technique

Three-Stage Pour-Over Method

Segmented extraction, dividing one portion of water into three injections.

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 the richness of coffee flavor.

Three-Stage Pour-Over Segmented Extraction Method

Advantages: More layered than single-pour methods, can clearly distinguish the front, middle, and back flavor stages. The method involves increasing water 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 Geisha Coffee Pour-Over Parameter Recommendations

The wave filter 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 of coffee grounds, water temperature 91-92°C, grind BG 5R (Chinese standard 20-mesh sieve pass rate 64%), water-to-coffee ratio close to 1:15-16.

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

For the first pour, circle as before but slightly slower, increasing speed when reaching the outer circles. Stop pouring at around 1:15 seconds. When the liquid level drops by 1/3, pour again. The second pour should focus 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 end can be discarded (the longer the time, the more astringency and rough texture will increase).

Segmentation: 30-125-230g