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What Does Panama Morgan Geisha Taste Like and How to Brew Morgan Geisha Coffee

Published: 2026-01-28 Author: FrontStreet Coffee

Last Updated: 2026/01/28, Professional barista exchange Please follow Coffee Workshop (WeChat official account cafe_style) 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, by Don

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The Origin of Geisha Coffee

The Geisha variety was discovered in 1931 in the Geisha forest of Ethiopia and then sent to the Coffee Research Institute in Kenya. In 1936, it was introduced to Uganda and Tanzania, and in 1953, Costa Rica brought it in. For a long time, Geisha didn't receive much attention until one day when Don Pachi first brought it from the small town of GESHA in southwestern Ethiopia to Costa Rica. Afterward, Geisha traveled along the southern route into Panama. Panama's Hacienda La Esmeralda separated it from other varieties and it won the national coffee competition championship.

Characteristics of Geisha Coffee

Geisha possesses full, sweet flavors, an extremely clean taste, and rich aromas that range from berries and citrus to mango, papaya, and peach. A very distinct bergamot-like aftertaste is also one of its typical cupping attributes. To date, Geisha has remained the champion among coffee varieties.

About Morgan Estate

Morgan Estate is located southwest of the "Baru Volcano," known as Panama's highest peak. The estate covers about five hectares, with an average of 2,000 coffee trees planted per hectogram. Due to plant growth characteristics and cultivation philosophy, only some coffee trees can produce coffee fruits each season. The coffee fruits undergo meticulous selection and processing, and ultimately only a small amount of coffee beans can reach the market.

Morgan Estate is simultaneously influenced by Atlantic monsoon climate and Pacific monsoon climate. The microclimate within the estate is rich and varied, with large temperature differences between day and night. This delays the maturation period of coffee fruits, allowing for more complete development and enhanced 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 fruit harvesting. For coffee tree management, if a tree is found to have pest infestations, the estate will remove the entire tree, renovate the soil, and thereby isolate the disease and protect other healthy coffee trees.

This has kept Morgan Estate's green bean prices at a high level in the market, with customers basically being baristas who participate in competitions within the coffee industry. These top baristas believe that whether a coffee can become a good cup is determined when the coffee is still a green bean or even a seed. Like Morgan Estate's Geisha, its future as an extraordinary cup is destined from when it's a green bean.

Flavor Description

Rose aroma, grape, lychee, and dark berry flavors, with multi-layered sweet and sour vibrations

Product Information

Manufacturer: Coffee Workshop
Address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou
Manufacturer Contact: 020-38364473
Shelf Life: 90 days
Net Content: 100g
Packaging: Bulk coffee beans
Roast Level: Light roast
Sugar Content: Sugar-free
Origin: Panama

Panama Finca Morgan Geisha Volcan Natura

Country: Panama
Variety: Geisha
Region: Volcan, Chiriqui, Panama
Roast Level: Light roast
Processing Method: Natural
Estate: Morgan Estate
Flavor: Rose aroma, grape, lychee

Brewing Instructions

Hand-poured Morgan. 15g of coffee, ground to medium-fine (Komachi grinder 3.5), V60 dripper, water temperature 91-93°C. First pour 30g of water, bloom for 27 seconds. Pour to 105g and stop. Wait until the water level drops to half, then continue pouring slowly until reaching 225g. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Additional Information

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