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

Coffee Bean Information

Origin: Costa Rica

Coffee Estate: Mirazu Estate

Processing Method: Anaerobic Fermentation Natural

Altitude: 1600m

Variety: Geisha Coffee

Flavor Profile: Floral, Peach, Bergamot, Passion Fruit

Anaerobic Fermentation Natural Processing Method

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

This Geisha coffee bean comes from Mirazu Estate in the Tarrazú region of Costa Rica. This is a very small estate, entirely managed by Esteban and his family.

Esteban Sanches was originally a family member of the neighboring La Candela estate. Due to his commitment to coffee beans, he established his own estate called Mirazu. In the early days, he met the Oq Laob team. Because they认同 Sanches's philosophy and saw his effort and persistence, the Oq Laob team began assisting in building a processing plant. The small wet processing machines at the plant were designed and assembled by Sanches himself.

In the coffee garden, Sanches said that the quality of coffee begins with the trees themselves. Although machines can separate good from bad, if the quality grown is consistently good, there's no need for machines to distinguish between superior and inferior beans. He also said that God has given us a beautiful environment, and we take care of the coffee beans with love. This is about giving back and sharing. He thanked everyone for their help, which allowed him to realize his dream. He is also willing to share his experience and results with other farmers, so that everyone's coffee dreams can come true.

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

Three-Stage Pour-Over Method

Staged 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 (cake cup)

Increase blooming time or number of pour breaks to enhance the richness of coffee flavor

Three-Stage Pour-Over Extraction Method

Advantages: More layered than single-pour methods, can clearly distinguish the front, middle, and back-end flavors of coffee. 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: Higher requirements for water flow rate and volume.

FrontStreet Coffee's Pour-Over Parameter Recommendations for Geisha Coffee

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

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

Method: Bloom with 27g of water, blooming time is 30s. Pour hot water from the kettle in a clockwise circle 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 as before, but slow down slightly, speeding up a bit when reaching the outer circle. Stop pouring at around 1:15 seconds. When the liquid level drops by 1/3, pour again. The second pour should concentrate in 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 section can be discarded (the longer the time, the more astringency and rough texture will increase).

Stages: 30-125-230g

Important Notice :

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