Origin and History of 90+ Lychee Blue Washed Geisha Coffee_How to Brew a Cup of 90+ Lychee Blue Geisha Coffee by Pour-Over

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The Origin of Lychee Cello Geisha Coffee

In 2012, Jian Jiacheng, champion of the Taiwan region World Barista Championship, visited the 90+ Geisha estate. After tasting the fresh coffee cherries, he was reminded of lychee fruits growing in his backyard. This inspired the 90+ team to use the first two letters "ly" from the English word "lychee" as the first component of this coffee's name. When contemplating how to complete the full name, we happened to be listening to a performance by the genius cellist Yo-Yo Ma. His unique perspective on music and exquisite performance skills deeply moved us, so we incorporated "cello" from the cello into the coffee's name. This is the origin story of this "ly-cel-lo" Geisha coffee. "Lychee and Cello" displays soft lemon, enchanting muscat, memorable basil, and rose jasmine Geisha flower flavors.

2016 Lychee Blue

The 2016 Lychee Blue Lycello Blue firmly retains the "ly" from lychee, because when first encountered, everyone was captivated by the sweet, natural lychee flavor - a sweetness and fulfillment that fills the mouth, which is the reason many fell in love with it at first sight.

The distinctive uplifting brightness of Geisha coffee in the background of Cello Blue touches the heart, while the deep, full-bodied melody allows one to settle down and carefully savor the lingering gentle rose and jasmine after its uplift, the deep sweetness of oolong Earl Grey tea system, the striking pine and cherry under hazelnut cream lubrication, and the outstanding lychee sweet grapefruit flavor after the cold fragrance, becoming sweeter as it gets colder. Lemon soda and sweet tea sensation create a charming champagne-toned taste.

Understanding Ninety Plus Processing Methods and Grading

This W2 Level 39 Lychee Blue from Ninety Plus may require a brief explanation of Ninety Plus's processing methods and grading system. Besides Ninety Plus's exclusive special processing methods, conventional processing methods are: W2 = WASH (washed processing); H2 = Honey processing; N2 = NATURE (natural processing).

Ninety Plus also incorporates grading based on processing methods, known as levels. The grading system is as follows:

❤ Level 7: Single estate harvest. Rare varieties with delicate flavors and special characteristics are hand-selected, then processed through Ninety Plus's unique methods to achieve standards exceeding "Ninety Plus."

❤ Level 12: Single estate harvest. Coffee at this level represents an unforgettable good taste for every coffee professional in their lifetime, with Hachira being a good example.

❤ Level 21 (L21), Level 39 (L39): Most of these are Geisha varieties grown by Ninety Plus at their Panama estates. The specially Red-processed Ethiopian Nekisse Red also belongs to Level 39 (L39).

❤ Level 95 (L95), Level 195 (L195): These are beans from premium microenvironments at Panama estates, processed through patented drying technology and lengthy selection processes. They achieve the highest taste standards in the design. Most are also processed under the personal supervision of founder Joseph. Annual production may only reach十几到几十公斤左右. They belong to the collection category.

This Lychee Blue may confuse some friends. Among the new bean varieties in 2016, a total of 4 beans underwent upgrades and improvements, and Lychee and Cello is one of them. Tasting it reveals soft lemon acidity, lychee-like sweet and sour taste, and cashew-like nutty flavors. Therefore, Lychee Blue was just renamed accordingly. Moreover, the level was also changed from the original 21 to 39.

FrontStreet Coffee's Three-Stage Pour-Over Method

Today we introduce FrontStreet Coffee's commonly used hand-pour method for Geisha coffee: the three-stage method.

Three-Stage Pour-Over Method

Segmented extraction, dividing one pour of water into three stages.

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

Uses Kalita wave filter cup.

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

Three-Stage Pour-Over Segmented Extraction Method

Advantages: More layered than single-pour methods, can clearly distinguish the front, middle, and back flavor stages of coffee. The method involves increasing water amount after each bloom stage, 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 Geisha Coffee Pour-Over Parameters

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

Technique: 27g water for bloom, bloom time 30s. The hot water in the pour-over kettle should be poured clockwise in circles centered on the middle of the filter cup. Start timing when brewing begins, pour to 27g, then stop pouring and wait 30 seconds for the first pour.

For the first pour, circle as before, but slightly slower speed. When reaching the outer circle, speed up slightly. Stop pouring around 1:15 seconds. When the liquid level drops by 1/3, pour again. The second pour should concentrate on the center, avoiding the area where coffee grounds meet the 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

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473