Pour-over Honduras COE Winner Estate Geisha Brewing Parameters Sharing_ What is the Ideal Water Temperature for Geisha Pour-over

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Honduras Champion Estate Los Pinos Geisha

Honduras Marysabel Geisha

Los Pinos 2017 ACE winner lot

Farmer / Representative: German Avel Mejia Pacheco

City: La Paz

Region: La Paz

Country: Honduras

Altitude: 1,650 M

Variety: geisha

Process: Washed

Los Pinos Estate Story

Abel Mejia began working in coffee farms in the La Paz region with his father during childhood. After getting married, his father gave him a small farm to support his family. Though Abel Mejia was not yet 30 years old, he discovered that the best way to increase income to support his small family was to improve coffee quality and sell at better prices! He did everything possible to enhance quality, learning to care for fruit trees more meticulously, diligently patrolling and managing the estate, and building solar drying houses. He knew that only by producing outstanding coffee quality could he attract long-term cooperative buyers. He eagerly absorbed new knowledge and focused on making his coffee stand out in highly competitive coffee competitions. In 2017, he participated for the first time and succeeded! He won the national competition!

Abel Mejia's story not only moves us, but more importantly, we can truly experience delicate fruit juice notes, rich and full white chocolate, refreshing mint, and elegant and refined vanilla sweetness from his coffee!

Geisha Coffee Bean Variety Introduction

Geisha coffee beans, some call them Geisha coffee or Geisha beans, but they are all the same coffee bean. The name comes from Geisha Mountain in Ethiopia, pronounced the same as the famous Japanese Geisha, hence the name.

Geisha coffee beans have an extraordinary legend... This coffee variety actually originates from southwestern Ethiopia. In 1963, Don Pachi Serracin introduced Geisha coffee trees from Costa Rica to Panama. Due to low yield, which directly affected harvest volume, coffee farmers had little willingness to plant them. It wasn't until Daniel Peterson, owner of Panama La Esmeralda estate, accidentally discovered that the coffee beans produced by these Geisha coffee trees, originally used as windbreaks at the highest point of his coffee estate, actually had the characteristic citrus and floral aromas of African beans. After separating these coffee beans and participating in the 2004 Panama coffee cupping competition, they became an overnight success. From then until now, Geisha beans have been unstoppable, winning the Panama coffee cupping competition for many consecutive years. In the eyes of specialty coffee enthusiasts worldwide today, Geisha coffee beans are undoubtedly the supreme treasure.

Processing Method Introduction:

Washed Process

In response to the drawbacks of traditional natural processing, the washed method emerged. First, harvested fruits are passed through a depulper to separate most of the pulp from the coffee beans, then guided to a clean water tank to soak in water for fermentation to completely remove residual pulp layers. After fermentation is complete, they are dried either by sun-drying or using mechanical methods to reduce moisture content to 12%. Since the washed method removes the pulp first, during the drying process, there's no need to worry about mold or insect infestation problems like in the natural processing method.

(↑ Depulper removing pulp) (↑ Soaking in water for fermentation) (↑ Spreading flat for drying)

Natural processed beans have rich and full flavors with very distinct and diverse layers, while washed processed beans have very clean and refreshing mouthfeel with distinct fruit acidity. Different processing methods give coffee beans unique aromas.

FrontStreet Coffee Roasting Suggestions/Analysis

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

To fully reveal these characteristics, significant effort must be put into roasting. Geisha is generally grown at high altitudes above 1500 meters, making it high-hardness, high-density beans. Its form is plump, medium-sized particles, with thick and long beans that taper at both ends.

How to Express Geisha's Unique Flavors Through Roasting?

The roasting approach, due to the beans' high hardness and density, initially uses high heat for dehydration and quickly establishes 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 is adjusted to medium-high to quickly bring the beans into first crack. Shortening the time from yellowing to the start of first crack can also increase cleanliness. If temperature rises too quickly after first crack, it will intensify caramelization, masking floral and fruit aromas. Therefore, just before entering first crack, the heat is significantly reduced to slow the temperature rise, and the air damper is fully opened at the start of first crack. The beans are dropped when the first crack becomes dense, allowing the bean core to develop maturity while retaining maximum aroma and sugar content.

Cupping Flavor Description:

Flavor description: Jasmine, Gardenia, Sweet Orange, Lemon, Clean

Brewing Analysis

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

Three-Stage Pouring Method

Segmented extraction, dividing one portion of water into three stages of injection

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

Using Kalita wave filter (cake-shaped cup)

Increase bloom time or number of water breaks to enhance coffee richness and intensity

Segmented Extraction Method of Three-Stage Pouring

Advantages: More layered than single continuous pour, can clearly distinguish the front, middle, and back-end flavors of coffee. The method is to increase water volume each time 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: Requires higher standards 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 enhance texture and make it taste more viscous;

15g of powder, water temperature 91-92°C, grind BG 5R (Chinese standard 20-mesh screen pass rate 64%), 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 draws circles clockwise with the center of the filter cup as the center point. 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 the same way as before, but the speed can be slightly slower, 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 concentrates on the center, avoiding touching the connection between coffee powder and filter paper to prevent channeling effects. End extraction at around 2:05 seconds, the tail section can be omitted (the longer the time, the more astringency and rough texture will increase).

Segments: 30-125-230g

END

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