Shafel Roastery - Gisha Ethiopia

Ethiopian Geisha Coffee Origin: Gori Forest Geisha – Ethiopia Farm: Geisha Farm Processing: Dried Altitude: 1900 – 2100 meters above sea level Variety: Geisha Rating: 89 Hints: Jasmine, Watermelon, Black Tea, Tropical Fruits Texture: Medium Harvesting story: Geisha coffee (also known as Qisha) is considered one of the finest and most famous types of coffee in the world, distinguished by exceptional quality especially when grown at high elevations. This variety originates from wild strains in Ethiopia, collected from Ethiopian coffee forests in the 1930s. It is said that its name is derived from Gori Geisha Forest in Ethiopia. We present to you this unique experience of our Ethiopian coffee from the famous Qisha variety, hand-picked and processed by the dried method, to give you a cup rich in complex flavors of tropical fruits blended with the aroma of jasmine. V60 brewing guide — Tetsu Kasuya method 4:6 (40:60) This method allows you to control sweetness versus acidity by dividing the pours. Basics Coffee: 20 grams Water: 300 grams (brewing ratio 1:15) Grind size: Medium (slightly finer, like powdered sugar) Water temperature: 92°C Total extraction time: 3:00–3:30 The concept (4:6) First 40% of water (120 grams): controls flavor balance (sweetness / acidity) Last 60% of water (180 grams): controls body and strength (mouthfeel / focus) Preparation steps Pours 1–2: Adjust flavor First pour (acid focus): pour 60 grams, wait until 0:45 Second pour (sweetness focus): pour 60 grams (total 120 grams), wait until 1:30 (additional 45 seconds) Pours 3–5: Build body/strength Third pour: 60 grams (total 180 grams), wait 45 seconds Fourth pour: 60 grams (total 240 grams), wait 45 seconds Fifth pour: 60 grams (total 300 grams), let it fully drain (Drawdown) and finish within 3:00–3:30 Adjust according to taste Higher acidity: first pour 70 grams, second pour 50 grams Higher sweetness: first pour 50 grams, second pour 70 grams Roast date: 15/5/2026