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Panama Esmeralda Estate Blue Label Geisha Variety Characteristics Flavor Brewing Ratio

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Barista communication: Please follow Coffee Workshop (WeChat public 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 Pach

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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 imported it. For a long time, Geisha didn't receive much attention until one day when Don Pachi 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.

Flavor Profile

Geisha offers oolong tea fragrance, peach aroma, and honey notes, creating a refreshing and comfortable experience that is both bright and balanced. The aromatic layers are exceptionally rich, with the entire aroma wrapped in caramel sweetness. Upon entry, the tongue experiences distinct fruit acidity, while the mouthfeel becomes gentle and smooth. The sweet fruit flavor and aftertaste are intense, like drinking a cup of fresh fruit tea that refreshes the heart and soul. The lower the temperature, the more delicate the acidity. The flavor profile is remarkably persistent and deeply satisfying.

Geisha's Rise to Fame

The pronunciation of "Geisha" is the same as the Japanese word for geisha, hence it's also known as geisha coffee. Because the coffee tree is taller than typical coffee varieties, it was originally planted in a small area within the estate and used as a windbreak. The estate owner's son, wanting to participate in the annual Panama's Best Coffee competition, searched through all coffee tree varieties in the estate for testing, which gave Geisha its chance to shine. Since then, it has participated in various world coffee competitions, winning a total of eleven championships.

Distinctive Characteristics

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

Panama's Coffee Excellence

Panama represents one of the most important regions on the world coffee map. Coffee beans from their annual auctions regularly fetch prices of hundreds of dollars.

Hacienda La Esmeralda's Geisha Brands

La Esmeralda Geisha has three brands, classified by altitude:

Auction Geisha (ESMERALDA SPECIAL) (Red Label) - Selected from altitudes above 1550 meters.

Boquete Geisha (Green Label) - Selected from 1500 meters altitude.

ESMERALDA 1,500 (Blue Label) - Selected from Geisha varieties at approximately 1500 meters altitude.

Award Records

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

1st Place Specialty Coffee Association of America Roasters Guild Cupping Pavilion

2nd Place Coffee of the Year - Specialty Coffee Association of America

1st Place "Best of Panama"

1st Place Rainforest Alliance for Quality

Brewing Instructions

For pour-over Blue Label: Use 15g of coffee, ground to medium-fine (using Fuji grinder with ghost teeth at 3.5 setting), V60 dripper, water temperature 91-93°C. First pour 30g water and let it bloom for 27 seconds. Continue pouring to 105g, then pause until the coffee bed drains halfway. Slowly pour until reaching 225g total. Avoid the tail section. Water-to-coffee ratio is 1:15, extraction time 2:00.