How to Brew Anaerobic Natural Process Coffee? What's the Coffee from Panama's 90+ Gesha Estate Like? Why is Ninety Plus' Gesha So Famous?

Many friends who visit FrontStreet Coffee's store want to try some "special" coffee. This could be coffee with special processing methods or unique flavor profiles. In such cases, FrontStreet Coffee will recommend the 90+ Eleta.

Eleta is a Geisha variety from the 90+ estate. The 90+ estate was the first in the industry to apply special processing methods to Geisha coffee. Therefore, we can often find references to the 90+ estate in recent publications about coffee development. This Eleta is no exception, having undergone anaerobic natural processing using 90+'s special techniques.

Brewing Challenges

Prolonged anaerobic fermentation allows for thorough conversion of organic substances within the beans, giving the coffee a highly complex flavor profile. Besides the intense wine aroma from fermentation, this coffee also exhibits high-sweetness fruit flavors like longan, sweet orange, and pineapple. However, because this coffee is quite special, many friends find it difficult to brew properly after purchasing it! Despite its rich aroma, the coffee often tastes either too bitter or unpleasantly sour, creating extreme and uncomfortable flavors. Therefore, today FrontStreet Coffee will share how to brew this Eleta to bring out its fragrant and sweet qualities!

Many friends fail to brew this Geisha properly because they overlook that it has undergone heavy fermentation processing, yet they treat it with conventional Geisha brewing methods. Typically, conventionally processed Geisha, being lightly roasted and dense, would require a finer grind and higher water temperature for extraction. However, anaerobically processed beans have opposite characteristics - lower density, faster water flow, and are easily extracted. If we use the same grind size for them, it would be too coarse, leading to under-extraction due to rapid water flow, resulting in sharp acidity and sourness; if the water flow is controlled, this Geisha would become over-extracted due to high extraction efficiency, producing bitterness, astringency, and off-flavors.

In summary, many friends brew this coffee with extreme results because they haven't used the right parameters and brewing methods. Therefore, as long as we adjust the parameters and brewing approach, brewing this 90+ Geisha becomes effortless!

Brewing Recommendations

First, we need to adjust the grind size! By using a finer grind, we can effectively slow down the water flow rate. Secondly, we should lower the water temperature because we've increased the contact time between water and coffee grounds, so we need to reduce the temperature to slightly decrease extraction efficiency and prevent over-extraction.

In terms of water pouring, there are also points to note. FrontStreet Coffee will first list the extraction parameters, which we'll understand as we brew. The extraction parameters are as follows: 15g coffee dose, 1:15 coffee-to-water ratio, 90°C water temperature, grind setting at 9.5 on Ek43 (with 80% pass-through rate on #20 sieve), fine sugar texture grind, three-stage pour method, using V60 dripper.

Practical Brewing Steps

Absent special circumstances like aged beans, almost all coffee beans behave consistently during the bloom stage. Use twice the amount of water as the coffee grounds for a 30-second bloom, allowing the coffee to degas thoroughly, setting the foundation for subsequent complete extraction.

Of course, the bloom duration doesn't necessarily need to be exactly 30 seconds; decide based on whether the bloom dome remains stable. After the bloom ends, we can begin the second pour. Even with a finer grind, the water flow will still be relatively fast, so we need to reduce the pour rate, slowly injecting 120ml of hot water using small streams in large circular motions.

After the water has fully permeated, we'll use the same small stream to pour the remaining 75ml of hot water in small circular motions. Then wait for the dripping to complete, and the extraction is finished!

Tasting Notes

The total extraction time was 1 minute and 58 seconds. The wet aroma of this coffee is distinctly wine-like. At high temperatures during tasting, it presents sweet and sour flavors of grape, dried fruit, and apricot. As the temperature decreases, this Geisha begins to reveal high-sweetness flavors of longan, pineapple, and orange. Overall, it has a very full juice-like body with extremely rich flavor presentation - delicious!

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473