Costa Rica Mirasu Estate Geisha Coffee Bean Pour-Over Parameters Sharing_Anaerobic Fermentation Natural Geisha

Coffee Bean Information

Origin: Costa Rica

Coffee Estate: Mirasu Estate

Processing Method: Anaerobic Fermentation Natural

Altitude: 1600m

Variety: Geisha

Flavor Profile: Floral, Peach, Bergamot, Passion Fruit

Anaerobic Fermentation Natural Processing

Anaerobic fermentation natural processing typically ferments for an average of 24 hours; the coffee then goes to a greenhouse for 4 days to remove the mucilage layer. After that it is placed on African beds for 18-20 days of final drying, and finally sealed in barrels.

These Geisha beans come from Mirasu Estate in Costa Rica's Tarrazú region—a very small farm run entirely by Esteban and his family.

Esteban Sanches originally came from the neighboring La Candela estate. Driven by his commitment to coffee, he established his own farm, Mirasu. Early on he met the Oq Laob team, and because they endorsed his philosophy and recognized his effort and persistence, they began helping him build a processing plant. The small wet-processing machines there were designed and assembled by Sanches himself.

In the coffee garden, Sanches says quality begins with the trees. Machines can separate good from bad, but if what you grow is consistently good, there is no need for a machine to sort superior from inferior. He also says that God has given us a beautiful environment, and that we tend the coffee with love—it is about giving back and sharing. He thanks everyone whose help let him realize his dream, and he is willing to share his experience and results with other farmers, so that everyone's coffee dream can come true.

FrontStreet Coffee's Three-Stage Pour-Over Method for Geisha

Three-Stage Pour-Over Method

Staged extraction: one portion of water divided into three pours.

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

Uses a Kalita Wave filter (cake cup).

Increase the bloom time or the number of pour breaks to build up the coffee's richness.

The Three-Stage Pour-Over Extraction Method

Advantages: more layered than single-pour methods, and it clearly separates 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 grounds layer, and using small, medium, and large flows for the three stages.

Disadvantages: it places higher demands on flow rate and volume.

FrontStreet Coffee's Pour-Over Parameter Recommendations for Geisha

The Wave filter uses immersion extraction, increasing the contact area between grounds and water. Compared with V60 brewing, it enhances texture and makes the coffee feel more viscous.

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

Method: bloom with 27g of water for 30s. Pour hot water from the kettle in a clockwise circle centered on the middle of the dripper. Start the clock when brewing begins, pour to 27g, then stop and wait 30 seconds before the first pour.

For the first pour, circle as before but slightly more slowly, speeding up a little on the outer circle. Stop pouring at around 1:15. When the liquid level drops by 1/3, pour again. The second pour should concentrate in the center, avoiding the area where the grounds meet the filter paper to prevent channeling. End extraction at around 2:05. The tail end can be discarded, since the longer it runs, the more astringency and roughness it adds.

Stages: 30-125-230g.

FrontStreet Coffee Recommendation

Geisha is one of the most sought-after varieties in Arabica, and price depends heavily on grade. At the top sits FrontStreet Emerald Red Label, formally "Esmeralda Special," grown at 1,600-1,800 meters on Panama's Esmeralda estate; each lot must cup above 90 points and carries its own number, and all the beans in a lot come from a single small plot—FrontStreet's Red Label, for example, comes from the Halimiyo plot—so drinkers can pick a lot to suit a particular flavor preference. Next is FrontStreet Emerald Green Label, originally "Private Collection," which instead blends lots from several plots to express the estate's signature high-altitude Geisha profile; it is essentially a Geisha without a single-plot designation, priced more accessibly and therefore excellent value.

For a first encounter with the Geisha style, FrontStreet usually recommends the entry-level FrontStreet Boquete Geisha from Panama, which delivers the classic orange-blossom and honey character of fine Panamanian Geisha at a friendly price, with an oolong-tea feel, delicate fruit acidity, and clearly defined layers. Ethiopia, the birthplace of coffee, is represented by Geisha Village and its strict grading. FrontStreet Geisha Village Gold Label is the Geisha 1931 variety, accounting for 10% of the village's total production; a top-tier coffee beyond the auctions, it is often chosen by competition baristas, and FrontStreet's Gold Label lot is processed as a refined natural, offering complex, layered flavors that charm from dry aroma through sip and aftertaste. FrontStreet Geisha Village Red Label is the Gori Gesha variety, accounting for 15% of production; it scores 88 or above on the SCA 100-point scale, and as the estate's single-terroir series every lot is fully traceable, down to the farm-block name, variety, and processing date.