What Happens When You Brew Costa Rican La Diosa Estate Geisha with High Water Temperature?

A few days ago, FrontStreet Coffee just received a new batch of Costa Rica La Divina Geisha. This coffee bean exhibits rich floral aromas, and the green beans appear elongated with a light green color. Unlike the usual grassy smell of green beans, La Divina Geisha has not only grassy notes but also refreshing scents of bergamot and berries.

The cupping notes revealed floral, lemon, honey, and fruit tea flavors. Previously, FrontStreet Coffee typically used water temperatures between 90-91°C to extract Geisha coffee. Today, we wondered what flavor profile would emerge when using slightly higher water temperatures for extraction.

93°C

Parameters: 15g coffee; medium-fine grind (BG 5T: 58% pass-through rate on China standard #20 sieve); 1:15 coffee-to-water ratio; brewing method: segmented pour-over. (Technique kept as consistent as possible)

Pre-wet with 32g water for 30 seconds. When pouring to 127g, perform the segment division. Continue pouring to 227g when the water level is about to expose the coffee bed. Remove the dripper when the water level is about to expose the coffee bed (timing starts from pre-wet). Extraction time: 2'00".

Flavor: Citrus, berries, oolong tea, with pronounced tea-like notes in the finish.

92°C

Parameters: 15g coffee; medium-fine grind (BG 5T: 58% pass-through rate on China standard #20 sieve); 1:15 coffee-to-water ratio; brewing method: segmented pour-over. (Technique kept as consistent as possible)

Pre-wet with 31g water for 30 seconds. When pouring to 125g, perform the segment division. Continue pouring to 225g when the water level is about to expose the coffee bed. Remove the dripper when the water level is about to expose the coffee bed (timing starts from pre-wet). Extraction time: 1'59".

Flavor: Floral, oolong tea, citrus, plum, cream.

91°C

Parameters: 15g coffee; medium-fine grind (BG 5T: 58% pass-through rate on China standard #20 sieve); 1:15 coffee-to-water ratio; brewing method: segmented pour-over. (Technique kept as consistent as possible)

Pre-wet with 34g water for 30 seconds. Using a small water flow, pour 96g water to reach 130g total, then perform the segment division. Continue pouring to 225g when the water level is about to expose the coffee bed. Remove the dripper when the water level is about to expose the coffee bed (timing starts from pre-wet). Extraction time: 1'56".

Flavor: Floral, citrus, lemon, oolong tea, with distinct bergamot notes in the finish.

90°C

Parameters: 15g coffee; medium-fine grind (BG 5T: 58% pass-through rate on China standard #20 sieve); 1:15 coffee-to-water ratio; brewing method: segmented pour-over. (Technique kept as consistent as possible)

Pre-wet with 34g water for 30 seconds. When pouring to 130g, perform the segment division. Continue pouring to 225g when the water level is about to expose the coffee bed. Remove the dripper when the water level is about to expose the coffee bed (timing starts from pre-wet). Extraction time: 1'56".

Flavor: Overall, floral notes are prominent, with lemon fruit tea. Initial sip reveals citrus, cream, honey, with a sweet and lingering aftertaste.

Conclusion

Today, FrontStreet Coffee brewed with four different water temperatures, and all extractions highlighted the prominent floral and tea-like characteristics of this La Divina Geisha. At 93°C and 92°C, the extracted coffee had relatively simpler flavor layers but a fuller, thicker mouthfeel (suitable for those who prefer rich, full-bodied textures). At 91°C and 90°C, the extracted coffee showed more layered flavors leaning toward fruit tea, with a cleaner mouthfeel (suitable for those who prefer floral notes, light sweetness, and seek more complexity in layers).