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Is Panama Morgan Geisha Coffee Delicious? Panama Coffee Brewing Methods

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista exchange - Follow Coffee Workshop (WeChat official account: cafe_style) The Geisha variety was discovered in 1931 from the Geisha forest in Ethiopia, then sent to the Coffee Research Institute in Kenya; introduced to Uganda and Tanzania in 1936, and to Costa Rica in 1953. For a long time, not many people paid attention to Geisha, until one day, by Don

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The Geisha variety was discovered in 1931 from the Geisha forest in 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, not many people paid attention to Geisha until one day when Don Pachi initially 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 won the national coffee competition championship.

Geisha has rich sweetness, an extremely clean taste, and abundant 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 characteristics. 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 an area of about five hectares, with an average of two thousand coffee trees planted per hectometer. Due to growing characteristics and planting philosophy, only some coffee trees can produce coffee fruits each season. The coffee fruits undergo careful selection and processing, with only a small amount of coffee beans eventually reaching the market.

Morgan Estate is influenced by both 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 slows down 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 adds difficulty to coffee tree management and fruit harvesting. For coffee tree management, if a tree is found to have pest damage, the estate will remove the entire tree and renovate the soil to 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 good is determined from when it's still a green bean or even a seed. Like Morgan Estate's Geisha, it was destined to be extraordinary from the time it was a green bean.

Flavor Description

Rose floral aroma, grape, lychee, as well as dark berry flavors, multi-layered sweet and sour vibrations

Product Information

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

Panama Finca Morgan Geisha Volcan Natura

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

Hand Brew Instructions

Hand brew Morgan. 15g powder, medium-fine grind (Fuji ghost tooth grinder 3.5 setting), V60 dripper, 91-93°C water temperature. First pour 30g water, let it bloom for 27 seconds. Pour to 105g and stop pouring, wait until the water level drops to half before continuing to pour. Slowly pour until reaching 225g, avoiding the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Geisha is pronounced the same as the Japanese word "geisha" (artist), so 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 Panama Best Coffee competition, tested all coffee tree varieties throughout the estate, giving Geisha the opportunity to make its debut. It later participated in various world coffee competitions, winning a total of eleven championships.