The Difference Between Gesha Village Red Label Gesha and Hacienda La Esmeralda Red Label Gesha_Gesha Village Red Label Pour-Over Recommendations

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Gesha Village's internal grading system includes Auction, Gold Label, Red Label, Green Label, and Chaka batches. Gesha Village consists of three varieties: Gori Gesha, Gesha 1931, and Illubabor (Ethiopian native disease-resistant variety).

Even the most prestigious estates produce coffee with quality variations. To uphold Gesha Village's "flavor reputation," the estate implements a strict internal grading system.

Auction Batches

Accounting for only 3.7% of Gesha Village's annual production, these are the estate's most elite batches, meticulously selected and available exclusively through the 2018 Gesha Village Coffee Estate Global Auction. The 2018 auction batches achieved cupping scores ranging from 88.15 to 92.67 points, further divided into Champion's Reserve and Farm Reserve categories.

For example, Gesha Village 2018 Auction Lot RSV.6 belongs to the auction batch category.

Gold Label Batches

Representing merely 5% of Gesha Village's annual production, these batches are typically chosen by competition participants worldwide and purchased by roasters with high quality standards. They offer complete traceability, with each batch featuring prominent flavors and high complexity, making them the estate's second-highest grade after auction batches.

Red Label Batches

These batches provide complete traceability and showcase typical Gesha Village flavors, with slightly less intensity and complexity than Gold Label batches, offering excellent value as single-origin offerings.

Green Label Batches

Sourced from single plots and single varieties, these batches display typical Gesha Village characteristics, with flavor intensity and complexity slightly lower than Red Label batches.

Chaka Batches

These are Gesha coffee blends produced by Gesha Village, incorporating all three varieties: Gori Gesha, Gesha 1931, and Illubabor (Ethiopian native disease-resistant variety).

Gesha Village spans 471 hectares, with gradual expansion of cultivation areas beginning in 2011. As of 2017, the planted area reached approximately 320 hectares, making it one of the world's largest Gesha estates. To enhance management and refine coffee flavors, the estate owners have divided Gesha Village into eight major zones, with each batch further numbered internally.

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

Three-Stage Pour-Over Method

This segmented extraction technique divides water into three stages for pouring.

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

Uses Kalita wave filter (cake cup).

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

Three-Stage Pour-Over Segmented Extraction

Advantages: More layered than single-pour methods, clearly revealing the front, middle, and back-end flavors of the coffee. The technique involves increasing water volume after each bloom, typically pouring when the coffee level drops to the surface of the coffee bed, using small, medium, and large water flows for three-stage extraction.

Disadvantages: Requires higher precision in water flow rate and volume control.

FrontStreet Coffee's Hand-Pour Parameters for Gesha Coffee

The wave filter (cake cup) employs immersion extraction, increasing the contact surface area between coffee grounds and water. Compared to V60 brewing, this method enhances texture, resulting in a more viscous mouthfeel.

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

Technique: Bloom with 27g water for 30 seconds. Starting the timer, pour hot water from the gooseneck kettle in clockwise circles from the center of the filter. Pour to 27g, then stop pouring and wait 30 seconds before the first pour.

For the first pour, maintain circular motion similar to the bloom, slightly slowing down. Speed up slightly when reaching the outer edge. Stop pouring at around 1:15 seconds. When the liquid level drops by one-third, begin the second pour, concentrating on the center. Avoid pouring water where coffee grounds meet the filter paper to prevent channeling effects. Complete extraction at approximately 2:05 seconds. The tail end can be omitted (the longer the extraction time, the more astringency and roughness will increase).

Pour segmentation: 30g-125g-230g

Important Notice :

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Tel:020 38364473