How Much Does a Cup of Costa Rican Geisha Pour-Over Coffee Cost? How Many Grams of Geisha Coffee Beans Needed?

Professional coffee knowledge exchange and more coffee bean information. Please follow Coffee Workshop (WeChat official account: cafe_style)

Costa Rica Finca El Diosa Washed Geisha Coffee

Costa Rica Finca El Diosa Washed Geisha Coffee, the premium goddess among coffee beans. It features flavors of vanilla, citrus, lemon, and floral fruits, with a texture as delicate and refined as white grape juice, bright and crisp acidity, smooth mouthfeel, and a sweet aftertaste.

Finca El Diosa from Tarrazú's Dota Valley, washed Geisha processed with cinnamon roast, grown at approximately 1,800 meters altitude. Unlike Panamanian Geisha with its African wildness of lemon, citrus, and black tea, Costa Rican Geisha offers more vanilla, herbal freshness, and clean flavors.

Estate Character

The Dota Valley region within Costa Rica's renowned Tarrazú area is specifically known for producing micro-batch specialty beans. Since 1865, the Dota region has enjoyed a reputation for fine Costa Rican coffee. As the highway construction extending from the capital reached the Dota Valley through the Tarrazú region, the Costa Rican Coffee Institute developed the habit of labeling products as "Dota Tarrazu." This region features typical highland terrain, with soil and temperature-humidity conditions that are optimal for coffee cultivation.

Finca El Diosa was established in the 1960s as an estate practicing organic farming methods. The farm uses local native trees and fruit trees for coffee shade, and its fertilizer consists of coffee cherry pulp mixed with molasses, combined with mineral-rich soil from nearby mountains and microbial fermentation to create organic fertilizer that enhances coffee plants' disease resistance. They also use California earthworms to cultivate organic soil, which directly serves as the main nutrient source during fertilization periods while interplanting multiple coffee varieties. All coffee is hand-picked, selecting only 100% ripe red berries, and processed using the washed method followed by slow sun drying (Slow Dry), with raw beans dried under shade structures to slow down the heat-drying process.

The Roaster's Perspective

Every batch of green coffee beans from different countries is treated with scientific rigor and precision. Testing the moisture content and density of green beans is essential for roasting, while bean appearance and processing method inform fine adjustments to roasting techniques. We enjoy engaging in dialogue with brewers to push the boundaries of roasting excellence. All this is done to present the exceptional qualities of coffee beans to those who love them.

FrontStreet Coffee's Three-Stage Pour-Over Method

Today, FrontStreet Coffee introduces a common pour-over method for Geisha coffee: the three-stage technique.

Three-Stage Pouring Method

Segmented extraction, dividing one pour of water into three stages

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

Uses Kalita wave filter (cake-shaped filter cup)

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

Segmented Extraction Method

Advantages: More layered than single-pour methods, clearly revealing the front, middle, and back-end flavors of coffee. The technique 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: Requires higher precision in water flow rate and volume.

FrontStreet Coffee's Geisha Coffee Pour-Over Parameter Recommendations

The wave filter uses immersion extraction, increasing the contact surface area between coffee grounds and water. Compared to V60 brewing, it enhances texture and creates a more viscous mouthfeel.

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

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

During the first pour, circle in the same manner but slightly slower, increasing speed when moving to the outer circles. Stop pouring at around 1:15 seconds. When the liquid level drops by one-third, pour again. The second pour should be concentrated in the center, avoiding the area where coffee grounds meet the filter paper to prevent channeling effects. End extraction at approximately 2:05 seconds. The tail section can be discarded (the longer the extraction time, the more astringency and roughness 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