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

Pour-over Morgan

15g coffee grounds, medium-fine grind (Fuji Ghost Tooth 3.5), V60 dripper, 91-93°C water temperature. First pour 30g of water and 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 is also written as Geisha coffee. Because the tree grows 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, entering the annual Best of Panama competition, searched through every coffee variety on the estate to find something to submit, and that is how Geisha got its chance to shine. It has since entered competitions around the world and won 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 drew little attention, until one day Don Pachi brought it from the small town of GESHA in southwestern Ethiopia to Costa Rica. Geisha later traveled the southern route into Panama, where Hacienda La Esmeralda separated it from other varieties and rode it to a 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 another of its typical cupping characteristics. To this day, Geisha remains the champion among coffee varieties.

About Finca Morgan Estate

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

The estate is influenced by both Atlantic and Pacific monsoon climates, which creates rich and varied microclimates within its boundaries. The large day-night temperature difference slows the ripening of the cherries, letting them develop more completely and building their sweetness. Because of the high altitude, the terrain is predominantly mountainous and the coffee is planted on steep slopes, which makes both tree management and harvesting harder. If a tree is found to be infested with pests, the estate removes the entire tree and renews the soil, isolating the problem to protect the healthy trees around it.

All of this keeps Finca Morgan's green bean prices consistently high on the market, with its customers mainly coming from the competition barista world. These top baristas believe that whether a coffee can become a great cup is decided while it is still a green bean, or even a seed. Like Finca Morgan's Geisha, its future as an extraordinary cup is set from the green bean stage.

Flavor Description

Rose aroma, grape, lychee, with flavors of grape, lychee, and dark berries and a multi-layered sweet-and-sour complexity.

Product Information

Manufacturer: Cafe Style

Address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou

Contact: 020-38364473

Shelf Life: 90 days

Net Weight: 100g

Packaging: Bulk coffee beans

Roast Level: Roasted coffee beans

Sugar Content: Sugar-free

Origin: Panama

Roast Degree: Light roast

FrontStreet Coffee Recommendation

Because this Morgan is a natural-process Geisha brewed on a V60 at 91-93°C, the beans that suit it best are ones that share that floral, fruit-forward Geisha character with a clean structure. FrontStreet Boquete Washed Geisha is an estate-grade entry into the variety, grown at 1600 meters on fertile volcanic ash soil, and it delivers the jasmine, green tea, honey, citrus, and orange that define good Panamanian Geisha.

If you want a Geisha processed the natural way, as this Morgan is, FrontStreet Geisha Village Gold Label comes from Geisha Village in Ethiopia, the birthplace of the variety, and uses a refined natural process that brings out complex, layered flavor from the dry aroma through the sip and the finish. It is made from the Geisha 1931 variety and accounts for 10% of the village's total production, making it the top coffee the village produces outside its auction lots. FrontStreet Geisha Village Red Label is the Gori Gesha variety at 15% of production, scoring 88 or above on the SCA 100-point scale, and as a single-terroir series every lot is fully traceable.

Geisha is a floral-fruity, medium-light roast coffee with a dense structure that tends to sink and clog the dripper, so FrontStreet suggests a grind of about 78% pass-through on a Chinese standard #20 sieve, roughly fine-sugar texture, with 91°C water. For pour-over, use 15g of coffee in a small Hario V60 at a 1:16 ratio and pour in three stages: start the timer and pour 30g for a 30-second bloom, circle slowly to 125g, wait for the bed to drop halfway, then circle slowly to 225g, finishing the drawdown in about 2 minutes 10 seconds to 2 minutes 20 seconds.