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Panama Geisha Blue Label Pour Over Data | How to Brew Panama Geisha Blue Label

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista exchange. Please follow Coffee Workshop (WeChat official account: cafe_style). Pour over Blue Label. 15g coffee, medium-fine grind (Fuji ghost tooth grinder 3.5 setting), V60 dripper, 91-93°C water temperature. First pour 30g water, bloom for 27 seconds. Pour to 105g and stop. Wait until the water bed drops to half level before pouring again. Slowly pour until reaching 225g total. Avoid the tail end.

For professional barista communication, please follow Coffee Workshop (WeChat official account: cafe_style)

Pour-over Blue Label. 15g coffee powder, medium-fine grind (Fuji ghost tooth blade 3.5 grind), V60 dripper, 91-93°C water temperature. First pour 30g water, bloom for 27 seconds. Pour to 105g then pause. Wait until the water level drops halfway, then continue slow pouring until reaching 225g. Discard the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Panama Geisha (Hacienda La Esmeralda)

Country: Panama

Grade: Blue Label

Region: Slopes of Baru Mountain

Roast Level: Light Roast

Processing Method: Washed

Variety: Geisha

Estate: Hacienda La Esmeralda

Flavor Notes: Oolong tea aroma, peach aroma, honey aroma

Panama Hacienda La Esmeralda Geisha Coffee Beans

The Geisha variety was discovered in the Geisha forest of Ethiopia in 1931 and then sent to the Coffee Research Institute in Kenya. In 1936, it was introduced to Uganda and Tanzania, and in 1953, Costa Rica introduced it. For a long time, not many people paid attention to Geisha until one day, Don Pachi initially brought it from the small town of GESHA in southwestern Ethiopia to Costa Rica. Afterward, Geisha entered Panama along the southern route. Panama's Hacienda La Esmeralda separated it from other varieties and won the National Coffee Competition Championship.

Flavor Description

Oolong tea aroma, peach aroma, honey aroma – fresh and comfortable, bright yet balanced. The layered aroma is extremely rich, with the entire aroma wrapped in caramel sweetness. Upon entry, the tongue experiences distinct fruit acidity, which becomes gentle and rounded in the mouth. The fruity sweetness and aftertaste are strong, like swallowing a mouthful of fresh fruit tea, refreshing and heart-warming. The lower the temperature, the more delicate the acidity. The flavor is also quite persistent, leaving one feeling completely satisfied!

Geisha is pronounced the same as the Japanese word for geisha, hence it's also known as Geisha coffee. Because the tree variety is taller than typical coffee trees, it was originally planted in a small area within the estate and used as a windbreak. The estate owner's son, searching for all coffee tree varieties in the estate to test for the annual Best of Panama competition, gave Geisha the opportunity to make its debut. Since then, it has participated in various world coffee competitions, winning a total of eleven championships.

Geisha possesses full sweetness, an extremely clean mouthfeel, and rich aromas that extend from berries and citrus to mango, papaya, and peach flavors. A very distinct bergamot-like aftertaste is also its typical cupping characteristic. To this day, Geisha remains the champion among coffee varieties.

Panama is the most important region on the world coffee map. The auction beans from here fetch high prices of hundreds of US dollars each year.

Award Records

(The following are the award records of Hacienda La Esmeralda):

Specialty Coffee Association of America (SCAA) Annual Cupping Competition Champion

1st Place Specialty Coffee Association of America

Roasters Guild Cupping Pavilion

Specialty Coffee Association of America (SCAA) Annual Cupping Competition Second Place

2nd Place Coffee of the Year

Best of Panama Champion

1st Place "Best of Panama"

Rainforest Alliance Coffee Quality Cupping Competition Champion

1st Place Rainforest Alliance for Quality

Panama Geisha (Hacienda La Esmeralda)

Origin: Panama

Region: Located on the slopes of Baru Mountain, the highest peak in western Panama

Estate: Hacienda La Esmeralda

Grade: Blue Label

Growing Altitude: 1450m

Processing Method: Fine washed processing

Special Certification: Green Rainforest Certification

Roast Level: Light roast city-

What is the Panama Auction?

In 1996, during the lowest period of international coffee prices, seven coffee estates in the Boquete and Volcan regions saw the dawn of the specialty coffee era. They organized and formed the famous Panamanian Association of Special Coffees of Panama (SCAP). In 2013, the highest bid for washed Geisha in the BOP washed Geisha category exceeded $160 per pound, while the highest bid for natural Geisha was won by a natural Geisha from Hacienda La Esmeralda at over $350 per pound.