What's the ideal pour-over ratio for Panama El Burro Estate Geisha coffee_ How to best enjoy El Burro Estate Geisha

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Panama El Burro Estate Geisha Natural Coffee Beans

Estate Story Information

Panama Elida El Burro Estate

El Burro Estate is one of the estates under Wilford Lamastus, owner of Elida Estate. Similarly located in the Boquete region with its beautiful mountains and waters, more than half of the cultivation area in this region is included within the Baru Volcano National Park, thus preserving a relatively primitive ecological environment. Baru Volcano is one of the highest volcanoes in Central America. Due to differences in altitude, the entire volcanic area has as many as seven or more microclimate environments. The coffee cultivation area of El Burro Estate is located at an extremely high altitude of about 1800m, where the temperature is low enough. During the dry season, there is still lingering cloud and mist, with primitive forests providing shade. The nights are cold, so it takes four and a half to five and a half years for a coffee tree to begin bearing fruit (two to three years longer than coffee trees planted in general environments), while the ripening of coffee cherries can be delayed by about a month, with more complete development.

In addition to excellent environmental conditions, Wilford implements strict quality control for every batch. This batch is carefully selected from African-shelf natural-dried Geisha, with 100% natural drying, making it an exceptionally flavorful batch.

Coffee Bean Variety Introduction

The coffee bean variety "Geisha" (also known as "Geisha") is an original variety within the Arabica species. It is very difficult to cultivate and its yield is half that of other coffee beans. It is a coffee bean of rare value.

1931: A group of botanists conducted an expedition in southwestern Ethiopia, discovering the Geisha variety near the village of Geisha. They brought Geisha seeds to Kenya, where they were planted and grown in nurseries.

1936: Geisha seeds were introduced to Uganda and Tanzania.

1953: The Costa Rican research institution CATIE obtained some Geisha seeds from Tanzania for research purposes.

1960: Pachi Serracin, the former owner of Panama's Don Pachi Estate, brought Geisha from Costa Rica to Panama.

2004: At the Best of Panama (BOP) auction, Hacienda La Esmeralda gained prominence with Geisha, winning first place that year. In the following decade, whenever they participated, they won major awards.

2007: At the International Elite Bean Cupping Competition organized by the Specialty Coffee Association of America (SCAA), Geisha once again won the championship, with a bidding price of $130 per pound, setting the highest price record for competition beans.

2008: Hacienda La Esmeralda held its own auction (without participating in BOP that year).

2012: The Best of Panama (BOP) auction was divided into traditional, Geisha, and natural categories to prevent Geisha from dominating all bean varieties in competition.

2014: The Best of Panama (BOP) auction was further subdivided into natural Geisha, washed Geisha, traditional natural, and traditional washed categories, as Geisha would still dominate the natural category.

2015: The Best of Panama (BOP) auction was divided into excellent natural, excellent washed, traditional natural, and traditional washed categories, allowing another excellent variety Pacamara to join the competition, but the results were disappointing, with only one batch out of 32 making it to the finals.

Geisha Auction Prices

2005: Best of Panama (BOP) auction: $20.1 (first batch)

2006: Best of Panama (BOP) auction: $50.25 (first batch)

2007: Best of Panama (BOP) auction: $130 (first batch)

2008: Hacienda La Esmeralda auction: $105.25

2009: Hacienda La Esmeralda auction: $117

2010: Best of Panama (BOP) auction: $170

2011: Best of Panama (BOP) auction: $75.25 (first place in washed category), with the natural category won by Don Pachi Geisha ($111.5)

2012: Hacienda La Esmeralda auction: $66 (did not participate in BOP that year)

2013: Best of Panama (BOP) auction: $350 (first place in natural Geisha category, acquired by Japan)

2014: Hacienda La Esmeralda auction: $105.5 (this batch had protruding defects last year)

2015: Hacienda La Esmeralda auction: $131 (third natural batch) / $122.01 (first natural batch)

Best of Panama (BOP) auction: $140.01 (natural Geisha champion)

Processing method: Natural, 2016 BOP NO. 1 batch

Processing Method Introduction

Natural Process

The natural process is the oldest and most primitive processing method for coffee beans. Compared to the washed process, coffee processed using this drying method is also called "natural coffee" or "natural-dried coffee." The harvested coffee cherries are directly exposed to sunlight for about two to four weeks. This method is typically used in countries with distinct dry and wet seasons.

Natural Process - Processing Steps

1. Harvest mature coffee cherries

2. Initial removal of impurities and defective beans

3. Floating bean selection: Coffee cherries are poured into water tanks. Mature and full cherries will sink to the bottom, while immature or defective cherries will float to the surface.

4. Natural drying

The mature coffee cherries that sank to the bottom of the water tank are removed and spread on drying grounds for natural drying, reducing moisture content from 70% to about 10-12%. They need to be turned several times daily for even drying, and covered at night to avoid moisture absorption.

5. Removal of outer shell: After about two to four weeks of sun exposure, the outer layer of the coffee seeds becomes dry and hard. At this point, a hulling machine is used to remove the outer shell.

6. Packaging and shipping

The hulled coffee beans are packaged in bags, which is what we generally call green beans. Finally, through different roasting processes and brewing variations, the countless flavor changes of coffee can be presented.

FrontStreet Coffee Roasting Suggestions/Analysis

Geisha, as the most outstanding variety among many coffee varieties, is greatly loved by coffee enthusiasts. Among these, washed processed Geisha best highlights the flavor characteristics of Geisha itself. The special quality of Geisha lies in its very obvious and distinct floral and citrus flavors, extremely high cleanliness, soft and elegant acidity, persistent cotton-like sweetness, and premium black tea mouthfeel.

To fully reveal these characteristics, considerable effort must be put into roasting. Geisha is generally grown at high altitudes above 1500 meters, making it a high-hardness, high-density bean. Its form is full, medium-sized, with thick and long beans, tapering at both ends.

So how can we express Geisha's unique flavors through roasting?

The roasting approach is as follows: due to the bean's high hardness and density, high heat will be used initially for dehydration, quickly establishing a temperature difference between the bean surface and core. For more floral aroma, the Maillard reaction time needs to be relatively short, so after yellowing, the heat will be adjusted to medium-high, allowing the beans to enter first crack more quickly, shortening the time from yellowing to first crack can also increase cleanliness. If the temperature rises too quickly after first crack, it will intensify caramelization, diminishing the floral and fruit aromas. Therefore, as first crack approaches, the heat will be significantly reduced to slow down the temperature rise, with the airflow fully open at the beginning of first crack. The beans are dropped when the first crack becomes dense, allowing the bean core to develop while retaining maximum aroma and sugars.

Cupping Flavor Description

Flavor description: Red apple, berries, honey peach, ripe pineapple, red wine aroma, chocolate, with delicate and rich layers, full and solid body

Brewing Analysis

Today, FrontStreet Coffee introduces the commonly used method for hand-pouring Geisha coffee: Three-stage pour

Three-Stage Pour 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

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

Segmented Extraction Method of Three-Stage Pour

Advantages: More layered than single pour, can clearly distinguish the front, middle, and back-end flavors of coffee. The method is to increase water amount after each bloom after blooming, usually 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: Higher requirements for water flow rate and volume.

FrontStreet Coffee's [Geisha Coffee Hand-Pour Parameter Suggestions]

The wave filter uses immersion extraction, increasing the contact surface area between coffee powder and water. Compared to V60 brewing, it can improve texture and provide a more viscous mouthfeel.

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

Method: 27g water for bloom, bloom time 30s. The hot water in the pour-over kettle is poured clockwise in circles centered on the middle of the filter. Start timing when brewing begins, pour water to 27g, then stop pouring and wait for 30 seconds before the first pour.

For the first pour, circle like before, but the speed can be slightly slower. When reaching the outer circle, increase the speed slightly. Stop pouring at about 1:15 seconds. When the liquid level drops by 1/3, pour again. For the second pour, concentrate on the center, avoiding the area where coffee powder meets the filter paper to prevent channeling effects. End extraction at about 2:05 seconds. The tail end can be omitted (the longer the time, the more astringency and rough texture will increase).

Segments: 30-125-230g

Important Notice :

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