How much coffee powder for pour-over of Hartman Manor Geisha in Panama_How does Hartman Geisha taste?

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Geisha coffee is grown in many regions around the world, but Panama produces the highest quality. Because it is extremely particular about its environment, it must grow at high altitudes above 1,500 meters, requiring cloud and shade coverage, fertile soil, and sufficient accumulated temperature to thrive properly. Panama, leveraging its unique environmental and climatic advantages, has successfully cultivated batch after batch of high-quality Geisha.

Hartmann Estate is located in the Volcán region, which is situated on the western side of the Barú Volcano and generally receives less rainfall. Hartmann Estate has a high altitude, and although the total estate area is 120 hectares, only 20 hectares are suitable for coffee cultivation, so it only plants a few varieties such as Geisha, Caturra, and Catuai. The Geisha coffee grown here is cultivated under rainforest shade and possesses more intense dried fruit flavors, sweetness, and aroma.

Hartmann Estate

The story of Hartmann Estate is remarkably legendary. Founder Alois Strass Hartmann was born on June 20, 1891, in the Moravia region of Austria-Hungary, now the Czech Republic. After World War I began, both of his brothers died in combat after joining the army. As a young boy, he managed to escape by hiding on a ship bound for Pennsylvania, USA. Luis Hartmann traveled through several countries with his friends until he arrived in Panama in 1911 and settled in Chiriquí Province in 1912, building the first small cabin in this primeval forest.

Today's Hartmann Estate is a family business founded in 1940 by Ratibor Hartmann (son of Alois). In 1966, Ratibor married Dinorora Sandi from Costa Rica. They had five children together: Ratibor Jr., Allan, Alexander, Alice, and Kelly. Each family member takes on responsibilities in coffee cultivation management, harvesting and processing, and estate tours. A family estate that has been growing coffee for over 100 years is itself a legendary story.

This family business has a state-level cupping laboratory and sample roasting room. They rigorously cup each batch of coffee cherries, ensuring consistent quality of Hartmann Estate's coffee while constantly seeking improvement. Their scientific approach to coffee and nearly 100 years of family experience guarantee their exceptional products.

Flavor Characteristics

Rose, yellow peach, yellow apricot, berry acidity, cinnamon aroma, concentrated ripe fruit fragrance

Today we introduce FrontStreet Coffee's commonly used pour-over method for Geisha coffee: three-stage brewing

Three-Stage Pouring Method

Segmented extraction, dividing one portion of water into three injections

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

Uses Kalita wave filter (cake-style filter)

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

Three-Stage Pouring Segmented Extraction Method

Advantages: More layered than single continuous pour, can clearly distinguish the front, middle, and back-end flavors of coffee. The method involves increasing water volume after each bloom, typically pouring 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

Cake-style filter uses immersion extraction, increasing the contact surface area between coffee grounds and water. Compared to V60 brewing, it can enhance texture and provide a thicker mouthfeel.

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

Method: 27g water for bloom, bloom time 30s. The hot water in the pour-over kettle should be poured clockwise in 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.

For the first pour, circle in the same way as before, but the speed can be slightly slower. Speed up a bit when reaching the outer circle, and stop pouring around 1:15 seconds. When the liquid level drops by 1/3, pour again. The second pour should be concentrated in the center, avoiding hitting the area where coffee grounds meet the filter paper to prevent channeling effects. End extraction around 2:05 seconds. The tail section can be omitted (the longer the time, the more astringency and rough texture will increase).

Segmentation: 30-125-230g

Important Notice :

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Tel:020 38364473