Flavor Profile, Taste Characteristics, and Brewing Parameters for Colombia Caldas Natural Process Geisha Coffee Beans

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After experiencing Panama's Geisha and Ethiopia's Geisha, perhaps you can come to learn about Colombia's Geisha! FrontStreet Coffee is here today to share with everyone a natural processed Geisha from Colombia!

Colombia Mi terra Geisha

Colombia · Mi Terra Estate Geisha

Origin Country: Colombia

Region: Caldas Chinchina

Altitude: 1700-1850 meters

Variety: Geisha

Processing Method: Natural

Grade: SUPREMO

Colombia

Colombia's coffee is quite famous in the world, after all, it was once ranked second and now ranked third among coffee-producing countries! Before 2001, Colombia focused more on the commercial coffee bean market, and only after 2001 did it begin to enter the relatively niche specialty coffee market. But even so, because Colombia's environment is very suitable for the growth of specialty coffee (rich topography, low latitude, high altitude, large temperature difference, slow coffee bean growth), it has great potential in specialty coffee!

Colombia has three Cordillera mountain ranges running north-south, extending toward the Andes Mountains. Coffee is planted along the highlands of these mountain ranges. The mountain terraces provide diverse climates, making it harvest season year-round here, with different types of coffee maturing at different times. And fortunately, unlike Brazil, Colombia doesn't have to worry about frost damage. Colombia has approximately 2.7 billion documented coffee trees, of which 66% are planted using modern cultivation methods in plantations, while the rest are planted in traditionally managed small farms.

Caldas Chinchina is located in the heart of Colombia's coffee-producing region—central Colombia, and is the core area of the famous Colombian coffee tourism. Coffee from the Caldas region has distinct vanilla aroma, soft acidity, and full body.

Geisha

Geisha is pronounced the same as the Japanese word "geisha," hence it is also known as Geisha coffee; because the tree variety is taller than typical coffee trees, it was originally planted in a small area within the estate and used as a windbreak.

The Geisha variety was discovered in 1931 from the Geisha forest in Ethiopia and later sent to a coffee research institute in Kenya. In 1936, it was introduced to Uganda and Tanzania; in 1953, Costa Rica introduced it.

Geisha coffee is particularly picky about its growing environment, requiring high altitude, cloud shade, fertile soil, and sufficient accumulated temperature. The average altitude is 1625 meters, annual average temperature is between 16°C and 25°C, and average rainfall is approximately 3500 millimeters. The plantation uses semi-shade cultivation, with tree varieties all from local unique species.

Processing Method

When it comes to Colombian processing methods, the most common is undoubtedly washed processing, but today FrontStreet Coffee brings you this Geisha which is naturally processed. The natural processing method is relatively ancient, reducing the moisture content of coffee cherries through sun-drying. The natural processing method can add some fermented flavors to coffee, enhance sweetness, and add layers of flavor to the coffee.

FrontStreet Coffee Roasting Profile

This bean has a relatively high altitude and hard bean density. To highlight the characteristics and aroma of this bean, we chose light roast, which can better bring out the bean's inherent characteristics, using medium heat for dehydration.

Yangjia 800N roaster (300g batch size)

Preheat the drum to 160°C, open the air damper to 3, heat at 110, return temperature at 1'32", 107.3°C; when the drum temperature reaches 140°C, open the air damper to 4; at this point, the bean surface turns yellow, grassy aroma completely disappears, entering the dehydration stage. When the drum temperature reaches 166°C, adjust the heat to 90°C, air damper unchanged;

At 7'46", ugly wrinkles and black spots appear on the bean surface, toast aroma clearly transforms to coffee aroma, which can be defined as the prelude to first crack. At this time, listen carefully for the sound of first crack. At 8'37", first crack begins, adjust the air damper to 5 (adjust heat very carefully, not so low that there's no crack sound). After first crack, develop for 1'28", discharge at 195°C.

Cupping Notes: Tropical fruits, citrus, fermented wine aroma, rose floral notes

FrontStreet Coffee Brewing Parameters

FrontStreet Coffee Recommended Brewing Method: Pour-over

1. Dripper: Hario V60

2. Grind Size: Medium-fine grind (BG 5T: 58% pass rate through China standard #20 sieve)

3. Water Temperature: 90°C

4. Coffee-to-Water Ratio: 1:16

5. Brewing Technique: Segmented extraction

Use 30g of water for bloom, bloom time approximately 30 seconds. Use small water flow to pour in a circular motion in the center with 95g of water, segmenting at 125g of water. When the water level drops and is about to expose the coffee bed, continue pouring to 240g to finish. When the water level drops and is about to expose the coffee bed, remove the dripper (timing starts from bloom). Extraction time is 1'50".

Flavor: The wet aroma is floral and oolong tea. The taste features tropical fruits, peach, citrus, and honey flavors.

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473