How Long is the Best Flavor Period for Coffee Beans? What Fresh Flavors Does Pour-Over Geisha Coffee Offer?

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FrontStreet Coffee - Panama 90+ Estate Prospect Geisha Brewing and Coffee Flavor Period Introduction

FrontStreet Coffee will simply explain to everyone today about coffee flavor periods!

About Flavor Period:

The flavor period (also known as tasting period) is the best time to taste coffee flavors after roasting. Freshly roasted coffee undergoes a self-fermentation process within a week, making the flavor more perfect. After this stage, it begins to oxidize and volatilize, and the wonderful coffee flavors gradually fade away. Therefore, the best flavor period for coffee is within two weeks after roasting. At this time, the coffee will have very fresh aromas, abundant oils, sweet coffee will have obvious aftertaste, and the coffee powder will expand significantly after being soaked in hot water. This is often a simple method to identify if it's freshly roasted.

Extensive practical experience has proven that the flavor period of roasted coffee beans is basically within 1 month, and with proper sealed storage, it will not exceed 2 months at most. After coffee is ground into powder, the surface area increases, accelerating oxidation and volatilization, thus the flavor period is shorter. This is why it's difficult to taste the flavor of drip coffee bags bought from supermarkets.

Coffee that has lost its flavor only retains unpleasant aromas and bitterness, some even have sharp acidity and rancid tastes, completely unable to represent the characteristics of a brand, origin, or grade of coffee. Therefore, no matter how good the coffee brand is, once it's past its flavor period, it cannot be called good coffee. "Freshness, freshness, freshness" is the prerequisite for good coffee.

Did you know? Coffee is also a type of agricultural product, so freshness is very important for coffee. This is one of the primary conditions for you to taste the unique flavors of coffee from different regions! So FrontStreet Coffee will brew a Geisha within its flavor period today, just thinking about it makes us happy!

Panama 90+ Estate Prospect Geisha

Region: Boquete

Altitude: 1400-1800 meters

Variety: Geisha

Processing Method: Natural

Hand Brew Parameters: 15g powder, V60 dripper, water temperature 90°C, powder-to-water ratio 1:15, grind size BG 5S (Chinese standard 20 mesh sieve pass rate 58%).

Technique: Bloom with 30g water for 30 seconds, then pour quickly with small water flow to 125g in segments. When the water level drops and is about to expose the coffee bed, continue pouring to 227g and stop. When the coffee bed is about to be exposed, remove the dripper. Start timing from the bloom, with extraction time around two minutes.

Flavor: Fruit flavors, honey, citrus notes, floral and fruit tea

Knowledge Extension: The 90+ Geisha Estate is located in Volcan, Sillade Pando, at an altitude between 1400-1800 meters, with humidity of 75-80%, belonging to a subtropical climate. Daytime temperatures are 25-30°C, while at night they drop to 8-10°C. The day-night temperature difference causes coffee trees to reduce respiration at night, converting the light and energy absorbed during the day into sugars stored in the seeds. This is also one of the sources of sweetness in 90+ coffee beans.

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Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473