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What Water Temperature Should Be Used for Pour-Over Costa Rica Santa Teresa Estate White Honey Geisha Coffee?

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). Origin: Costa Rica. Coffee Estate: Santa Teresa. Processing Method: Washed. Growing Altitude: 1900m. Variety: Geisha. Flavor Profile: Bergamot, Sweet Orange, Apple, Grape Juice, Fruit Candy. Geisha coffee originally originated from Ethiopia.

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

Coffee Origin Information

Origin: Costa Rica

Coffee Estate: Santa Teresa

Processing Method: Washed

Growing Altitude: 1900m

Variety: Geisha

Flavor Profile: Bergamot, sweet orange, apple, grape juice, fruit candy

The Origin of Geisha Coffee

Geisha coffee originally originated from Geisha Mountain in southwestern Ethiopia. The expensiveness of Geisha coffee is not only due to its high growing altitude, but also because compared to other varieties, its leaf photosynthesis is very weak, and its root system is underdeveloped, with weak ability to absorb water and nutrients. This may be the reason for its unique flavor.

Santa Teresa is the only coffee processing plant in Costa Rica located at an altitude of 2000 meters. The Geisha comes from Congo at an altitude of 1900 meters. The entire Santa Teresa estate covers 60 hectares, but Roger (the estate owner) only uses 9 hectares for coffee cultivation, and all Geisha comes from Congo, which is only about 2 hectares.

Roger has been growing coffee with his parents since childhood, allowing him to complete his studies while cultivating coffee. Three years ago, Roger decided to build the Santa Teresa micro-processing plant because he believes that the high-altitude environment, the temperature difference between day and night, and the excellent environment allow coffee berries to develop more unique Tarrazú flavors here.

On March 5, 2018, we followed Roger and his son Alex, riding in their LC79 (a dream car in the hearts of roasters) to visit this 2000-meter altitude processing plant. Their processing plant doesn't have luxurious equipment. We visited the drying grounds and African beds. Roger and Alex specially waited to demonstrate their processing workflow, how they conserve resources, and their commitment to carbon neutrality and environmental protection.

Roger doesn't just love coffee; he also loves the environment. His 2000-meter altitude washed Geisha is truly impressive.

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

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 dripper (cake cup)

Increase bloom time or number of water interruptions to enhance coffee richness and intensity

Three-Stage Pour-Over Segmented Extraction Method

Advantages: More layered than single-pour methods, can clearly distinguish the front, middle, and back-end flavors of the coffee. The method involves increasing water volume after each bloom, typically pouring when the coffee liquid is about to drop to the surface of the coffee bed, 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

Using a wave dripper (cake cup) with immersion extraction increases the contact surface area between coffee grounds and water, which can improve texture compared to V60 brewing, resulting in a thicker mouthfeel;

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

Method: 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 dripper. Start timing when brewing begins, pour water to 27g, then stop pouring and wait 30 seconds before the first pour.

During the first pour, pour in circles as before, but the speed can be slightly slower. Speed up a bit when reaching the outer circle. Stop pouring around 1:15 seconds, wait for the liquid level to drop by 1/3, then pour again. The second pour should concentrate on the center, and the water flow should not hit the area where coffee grounds meet the filter paper to avoid channeling effects. End extraction around 2:05 seconds. The tail section can be discarded (the longer the time, the more astringency and rough texture will increase).

Segments: 30-125-230g