What's the Difference Between Guatemala Majestic Estate Honey-Processed Geisha Pour-Over and Natural-Processed Geisha Pour-Over?

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Introduction to Scenic Manor

Scenic Manor is located in Guatemala. Its name derives from its beautiful meaning: when you stand anywhere on this farm, you can appreciate vast mountain scenery and pine forest landscapes—unique natural beauty of the Jalapa and Jutiapa regions.

This coffee soil is very young. This batch of competition Geisha coffee from Scenic Processing Plant was cultivated and planted starting in 2015. This year, it's only been three years. Starting from 2017, the owner of this soil expanded the cultivation of coffee varieties, and now has Maracaturra and Pacamara varieties. In the lower part of this coffee area, a river called the Panna flows through it. It not only provides the water needed for processing coffee at the plant but also nurtures various rare flora and fauna in the surrounding area.

This coffee land totals 12.5 hectares. In addition to Geisha coffee cultivation, it's expected that in the coming years, Maracaturra and Pacamara variety coffees will also successively enter production. For the farming households, achieving this competition ranking is an important step for their future development and growth.

FrontStreet Coffee's Hand-Pour Geisha Coffee Common Technique: Three-Stage Method

Three-Stage Pour-Over 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 number of water breaks to enhance the richness of coffee flavor.

The Segmented Extraction Method of Three-Stage Pour-Over

Advantages: More layered than single-pour method, can clearly distinguish the front, middle, and back-end flavors of coffee. The method involves increasing water amount each time after blooming, typically pouring water 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: Has relatively high requirements for water flow rate and volume.

FrontStreet Coffee's [Geisha Coffee Pour-Over Parameter Recommendations]

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 provide a more viscous mouthfeel.

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

Technique: 27g water for blooming, blooming time 30s. The hot water in the pour-over kettle circles clockwise around the center of the dripper. Start timing when brewing begins, pour water to 27g, then stop pouring and wait 30 seconds for the first pour.

For the first pour, circle as before, slightly slower speed. When reaching the outer edge, increase speed slightly. Stop water at around 1:15 seconds. When the liquid level drops by 1/3, pour again. For the second pour, concentrate on the center. Don't let the water flow 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

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473