What Water Temperature for Pour-Over Geisha? Panama Geisha Brewing Method - Achieving Excellence Without Surprising Skills

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FrontStreet Coffee's Pour-Over Geisha Introduction

As early as 1931, Geisha Mountain in southwestern Ethiopia was where it was first discovered. Over the next few decades, it traveled through Kenya, Uganda, Tanzania, and Costa Rica. It wasn't until 1970 that Geisha was introduced to Panama. However, at that time, Geisha was like an overly delicate girl—its beauty had not yet captured the world's attention.

The more tumultuous the journey, the more likely it is to create an astonishing legend. Since 2005, when Geisha participated in the Panama National Bean Cupping Competition, it made a stunning impact, winning first place for three consecutive years. In 2007, it even claimed the championship in the International Bean Cupping Competition hosted by the Specialty Coffee Association of America (SCAA), enjoying a period of unrivaled prestige.

Afterward, due to Geisha's exceptionally outstanding flavor profile, the Panama National Bean Cupping Competition modified its rules, dividing the competition into Geisha and non-Geisha categories. This was to prevent Geisha from becoming a perennial champion, which would render the entire competition meaningless. Due to its rising fame and scarce production, the Geisha beans from Panama's Hacienda La Esmeralda that were auctioned between 2006-2010 became the most expensive auction coffee beans in the world.

Geisha green beans are slender and smooth, with subtle aromas of honey peach, fresh grass, and berries. A perfectly roasted Geisha can showcase its pure yet extremely rich aromas, with its floral and fruity notes elevated to another level. With just a small sip, that full-bodied yet clean, intense floral and fruity aroma instantly fills the mouth and throat. Its bright flavor, like splendid spring sunshine, is truly breathtaking.

Influenced by different weather conditions, soil types, and altitudes, Geisha from various origins will exhibit distinct characteristics. Geisha with charming citrus, lemon, and honey notes becomes more subtle when ice is added, making the floral aroma somewhat reserved. However, after the lingering honey sweetness, the lemon and citrus notes provide an extremely refreshing experience.

The Geisha from Panama's Hacienda La Esmeralda (Panama Geisha Hacienda La Esmeralda) is arguably the most famous Geisha. Since 2005, the Geisha from Hacienda La Esmeralda has won over a dozen championships in various world coffee competitions. Typically, the Geisha from Hacienda La Esmeralda is divided into three tiers: Red Label, Blue Label, and Green Label.

Brewing Recommendations

Brewing method: Pour-over
Dripper: Hario V60
Water temperature: 91°C
Grind size: BG 6S (Chinese standard: 58% pass-through rate on #20 sieve)
Coffee-to-water ratio: 1:15

Brewing Technique

Use a segmented extraction method. Pour 27g of water for a 30-second bloom, then continue pouring with a small water flow until reaching 122g before creating the first segmentation. When the water level is about to expose the coffee bed, continue pouring until reaching 226g to complete the brewing. When the water level is about to expose the coffee bed again, remove the dripper. (Timing starts from the beginning of the bloom) Total extraction time: 2 minutes.

In short: FrontStreet Coffee is a dedicated coffee research establishment that enjoys sharing coffee knowledge with everyone. We share without reservation simply to help more friends fall in love with coffee. Additionally, we hold three discounted coffee events every month because FrontStreet Coffee wants to enable more friends to enjoy the best coffee at the lowest prices. This has been our mission for the past six years!

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