How to Brew Jenson Estate Red Label Geisha Pour-Over Coffee & Optimal TDS

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Janson Estate Red Label Geisha Coffee belongs to a limited refined batch!!!

Flavor | Wild Ginger Flower, Orange Blossom, Sweet Peach, Honey Date, Plum Wine

Roast Level | Light Roast

Region | Volcanic Zone (Volcan)

Altitude | 1,500 meters

Variety | Geisha

Processing Method | Natural

Janson Estate is located on the western side of the Baru Volcano volcanic zone, with a total area of 1,200 hectares. Its soil consists of nutrient-rich volcanic ash soil.

Since the Geisha variety needs to be planted in high-altitude areas, the coffee estate has quite limited areas suitable for growing Geisha, making meticulously cultivated Geisha even more precious due to its rarity.

This estate enjoys uniquely advantageous environmental conditions, making the Geisha coffee beans from this region increasingly valued. The harvested fruits are mainly deep red coffee cherries, and the estate uses scientific cultivation management to improve yield and quality.

In 2004, the Peterson family of Panama first introduced the Geisha variety to everyone, and since then, the international coffee community has gone crazy for Geisha! It's also known as the "Champagne of Coffee."

In 2013, the Best of Panama award presented by the Specialty Coffee Association of Panama (SCAP) had a new contender! It was the Geisha variety from Janson Estate, owned by Karl Janson! Janson Geisha is rarely heard of in Taiwan because this estate mainly focuses on domestic sales rather than exports; additionally, over 50% of the estate is planted with Geisha coffee, making it the second-largest Geisha producer in Panama. This time, we imported directly from Panama, becoming the exclusive distributor in Taiwan for 2016. Karl Janson was originally Swiss and fell in love with the peaks and valleys of Panama's Volcan region in the early 1940s. After marrying his wife Margaret, he started Panama's first automated farm for growing coffee beans and raising livestock.

Janson Farm not only has a dedicated coffee processing plant to process coffee cherries but also uses the best roasting methods to present the most perfect cupping results.

To ensure perfect quality, Janson Estate strictly requires workers to only harvest the most mature and beautiful ripe red coffee cherries at a wage of $4 per day. This area was previously used for growing highland avocados, which were transported directly to Panama City after harvest. Due to their special flavor and creamy texture, they are high-priced fruits.

Now this area focuses mainly on coffee, with highland avocados interplanted among them. The estate fertilizes about 4 times a year. The first fertilization is after coffee cherry harvest, mainly with nitrogen and phosphorus, plus other trace elements.

Other fertilizations use appropriate organic fertilizers in July and September. The final one is chosen three weeks before the harvest period, spraying foliar fertilizer imported from Canada for final nutritional supplementation. No fertilizers are applied during the entire coffee harvest season.

Natural processed beans first undergo natural drying for 4 days, depending on weather conditions. When the moisture content reaches about 40%, machine drying is used for several days of slow drying, requiring more than 12 days. After each batch of green beans completes drying, they are packed into black grain bags with an additional layer of PP plastic woven bags (commonly known as fertilizer bags) and placed in a storage warehouse for 3 months of maturation to effectively prevent moisture and block light. The farm's inherent advantageous conditions allow Geisha to present its most perfect flavor performance.

Today, FrontStreet Coffee introduces common techniques for hand-pouring Geisha coffee: Three-Stage Method

Three-Stage Pouring 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

Using Kalita wave filter cup

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

Three-Stage Pouring Segmented Extraction Method

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

Wave cups use immersion extraction, increasing the contact surface area between coffee grounds and water. Compared to V60 brewing, it can improve texture and make the coffee taste more viscous;

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

Technique:

27g water for blooming, blooming time is 30s. The hot water in the pour-over kettle should be poured in clockwise circles from the center of the filter cup. 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, but you can slow down slightly, speeding up a bit when reaching the outer circle. Stop pouring at 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, avoiding the area where coffee grounds meet the filter paper to prevent channeling effects. End extraction at around 2:05 seconds, and the tail end can be discarded (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