Geisha Coffee Pour-Over Parameters: Grind Size, Water Temperature, and Coffee-to-Water Ratio - Panama Geisha Coffee Flavor Description

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FrontStreet Coffee - Geisha Pour-over Introduction

As a pour-over novice, it's difficult to precisely control the optimal brewing method for each coffee bean. Grind size, water temperature, flow rate, and water-to-coffee ratio often require repeated adjustments. However, there's one bean that tastes delicious no matter how you brew it—whether the water temperature is high or low, whether there's more or less water, each brewing method reveals its unique characteristics: Geisha. Originally from the Geisha forest in Ethiopia, Africa, its pronunciation is similar to the Japanese word for "geisha," so it's sometimes also called "Geisha Coffee."

The Rise of Geisha

After Panama La Esmeralda participated in the 2004 Panama Coffee Bean Cupping Competition and became an instant sensation, it won the Panama Coffee Cupping Competition championship for multiple consecutive years. In 1964, Swedish-American financier Rudolph A. Peterson retired, moved to Panama, and purchased Hacienda La Esmeralda in Boquete, primarily focusing on dairy farming.

Having previously served as the president of Bank of America, Rudolph was a major figure in the financial world of his time. He bought Hacienda La Esmeralda merely for vacation and later retirement use, probably never expecting that this estate would become world-famous and even become representative of Panama's specialty coffee estates.

Geisha Cultivation Requirements

The altitude requirements are even higher—only high-altitude Geisha grown above 1,500 meters can showcase the unique characteristics of this coffee bean. However, there's too little land suitable for growing coffee trees at high altitudes, further reducing the possibility of large-scale Geisha production.

Brewing Parameters

V60 dripper, 15g of coffee grounds, water temperature 90°C, grind size BG-6S, water-to-coffee ratio 1:15.

Flavor Profile

The entry is fresh with rich fruit aroma, smooth and fragrant, slightly acidic, with licorice and citrus notes. It's sweet and delicious with complex fruit and honey flavors. The aroma has an extremely strong sense of layering, with a rich juice-like texture and prominent sweetness.

Brewing Method

30g of water for a 30-second bloom, then pour water in two stages to 125g and stop. Wait for the water level to drop until it's about to expose the coffee bed, then slowly pour water to 225g. Wait for the water level to drop until it's about to expose the coffee bed, then remove the dripper. Total time: 2 minutes and 00 seconds.

About FrontStreet Coffee

In short: FrontStreet Coffee is a dedicated coffee research establishment, happy to share coffee knowledge with everyone. We share without reservation, only hoping to help more friends fall in love with coffee. Additionally, we hold three coffee promotional events with significant discounts every month. This is because FrontStreet Coffee wants to let more friends enjoy the best coffee at the lowest possible price—this has been our mission for the past 6 years!

Important Notice :

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