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Panama Morgan Geisha Pour-Over Data | How to Brew Panama Morgan Geisha Coffee

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista exchange - follow Coffee Workshop (WeChat official account: cafe_style). Pour-over Morgan. 15g coffee grounds, medium-fine grind (小富士鬼齿刀3.5 grind setting), V60 dripper, 91-93°C water temperature, first pour 30g water for 27-second bloom, pour to 105g then pause, wait until the coffee bed drops to half level before continuing, slowly pour until reaching 225g total water, avoid the tail section.

Pour-over Morgan

15g coffee grounds, medium-fine grind (Fuji Ghost Tooth 3.5), V60 dripper, 91-93°C water temperature. First pour 30g water, bloom for 27 seconds. Pour to 105g and stop, wait until the water level drops to half before continuing. Slowly pour until reaching 225g total. Discard the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.

Panama Finca Morgan Geisha Volcan Natura

Country: Panama

Variety: Geisha

Region: Volcan, Chiriqui, Panama

Roast Level: Light Roast

Processing Method: Natural

Estate: Finca Morgan

Flavor Notes: Rose aroma, grape, lychee

Geisha is pronounced the same as the Japanese word for geisha, which is why 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, participating in the annual Best of Panama coffee competition, searched through all coffee tree varieties in the estate for testing, giving Geisha its opportunity to shine. It has since participated in various world coffee competitions, winning a total of eleven championships.

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 began cultivating it. For a long time, Geisha didn't receive much attention until one day, Don Pachi brought it from the small town of GESHA in southwestern Ethiopia to Costa Rica. Later, Geisha traveled along the southern route into Panama, where Hacienda La Esmeralda separated it from other varieties and won the national coffee championship.

Geisha has rich sweetness, an extremely clean mouthfeel, and abundant aromas ranging from berries and citrus to mango, papaya, and peach. A very distinct bergamot-like aftertaste is also one of its typical cupping characteristics. To this day, Geisha remains the champion among coffee varieties.

About Finca Morgan Estate

Finca Morgan Estate is located southwest of Volcán Barú, Panama's highest peak. The estate covers about five hectares, with an average of 2,000 coffee trees per hectare. Due to growing characteristics and cultivation philosophy, only some coffee trees produce coffee cherries each season. The coffee cherries undergo meticulous selection and processing, with only small quantities of coffee beans reaching the market.

Finca Morgan Estate is influenced by both Atlantic and Pacific monsoon climates, creating rich and varied microclimates within the estate. The large temperature difference between day and night slows the maturation of coffee cherries, allowing them to develop more completely and enhancing their sweetness. Due to the high altitude, the estate's terrain is predominantly mountainous, with coffee planted on steep slopes, which increases the difficulty of coffee tree management and cherry harvesting. For tree management, if a tree is found to be infested with pests, the estate removes the entire tree, renews the soil, and thus isolates diseases to protect other healthy coffee trees.

This keeps Finca Morgan's green bean prices consistently high in the market, with customers primarily being competition baristas in the coffee industry. These top baristas believe that whether coffee can become a great cup is determined when it's still a green bean or even a seed. Like Finca Morgan's Geisha, its future as an extraordinary cup is destined from its green bean stage.