What Water Temperature for Brewing Finca La Mula Geisha Natural Coffee_Pour Over Geisha Coffee Ratio

About Geisha Coffee

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This Geisha coffee bean comes from the Kotowa Estate, located in the Boquete region of Panama, at an altitude of 1700-1850 meters. The estate has a strong social and environmental consciousness. To ensure a clean, safe, and sustainable environment, the estate cultivates and processes coffee using traditional concepts with the latest technology. LAS BRUJAS is also an area that has performed exceptionally well in the Best of Panama competition over the past two years, making this Geisha coffee bean well worth trying.

The Kotowa family's estates are situated in the Baru volcanic region, enjoying a unique microclimate and volcanic terrain. Their five estates are distributed across the Baru volcano area in Boquete, with elevations ranging from approximately 1300-1800 meters. The nights there are cool without frost, while the days are dry and sunny. Deeply influenced by the microclimate where Pacific and Atlantic air currents meet, the winds are strong. Within the estates, there are numerous giant coniferous forests with trees over 200 years old. The growing season features abundant rainfall and distinct wet and dry seasons.

The Kotowa family has five estates: Finca Kotowa Duncan, Finca Kotowa Don K, Finca Kotowa Las Brujas, Finca Kotowa Rio Cristal, and Finca Kotowa Tradicional.

Although Kotowa has five estates, the coffees that have won numerous awards in the BOP (Best of Panama) over the past two years all come from Las Brujas and Duncan estates. Although both estates are located near Baru volcano, the flavor profiles of their beans show distinct differences. The natural processed Geisha from Las Brujas estate exhibits more tension and clarity in its flavor.

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

Today, FrontStreet Coffee introduces a commonly used hand-pour technique for Geisha coffee: the three-stage method.

Three-Stage Pour Method

Segmented 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 dripper.

Increase blooming time or the number of pour interruptions to enhance the richness of the coffee's mouthfeel.

Three-Stage Pour-Over Segmented Extraction Method

Advantages: More complex layers than single-pour methods, allowing clear distinction between front, middle, and back-end flavors. The technique involves increasing the pour amount after each bloom, typically pouring when the coffee level is about to drop to the surface of the coffee bed. Use small, medium, and large water flows for three-stage extraction.

Disadvantages: Requires higher standards for water flow rate and volume control.

FrontStreet Coffee's Recommended Pour-Over Parameters for Geisha Coffee

The wave dripper uses immersion extraction, increasing the contact surface area between coffee grounds and water. Compared to V60 brewing, it can enhance texture and produce a thicker mouthfeel.

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

Technique: 27g water for bloom, blooming time 30s. Pour hot water from the pour-over kettle in clockwise circles centered on the middle of the dripper. Start timing when brewing begins, pour to 27g, then stop pouring and wait 30 seconds before the first pour.

For the first pour, pour in circles as before, but slow down slightly. Speed up when moving to the outer circles. Stop pouring around 1:15. When the liquid level drops by 1/3, pour again. For the second pour, focus on pouring in the center, avoiding the area where coffee grounds meet the filter paper to prevent channeling effects. End extraction around 2:05. The tail end can be discarded (the longer the time, the more astringency and roughness will increase).

Stages: 30-125-230g

Important Notice :

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Tel:020 38364473