Differences Between Geisha and Gesha Coffee Beans - Characteristics and Roasting Recommendations

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The Origin and Legend of Geisha Coffee

Geisha coffee beans, also known as Gesha coffee or Geisha beans, are all actually the same variety of coffee bean. The name comes from Geisha Mountain in Ethiopia, pronounced similarly to the famous Japanese Geisha, hence the name.

Geisha coffee beans have an extraordinary legend... It turns out this coffee variety originates from southwestern Ethiopia. In 1963, Don Pachi Serracin introduced Geisha coffee trees from Costa Rica to Panama. Due to low yields directly affecting harvest amounts, coffee farmers had little interest in cultivating them. It wasn't until Daniel Peterson, owner of Panama La Esmeralda estate, accidentally discovered that the coffee beans produced by these Geisha coffee trees—originally used as windbreaks at the highest point of his coffee estate—possessed the characteristic citrus and floral aromas of African beans. After separating these coffee beans and entering them in the 2004 Panama Cupping Competition where they achieved instant fame, Geisha beans have been unstoppable ever since, winning the Panama Cupping Competition championship for consecutive years. In the eyes of specialty coffee enthusiasts worldwide today, Geisha coffee beans are undoubtedly the supreme treasure.

The Accidental Fame of La Esmeralda

The reason why La Esmeralda's Geisha became world-famous coffee stems from a coincidence. Rudolph A. Peterson, a retired Swedish-American banker, purchased La Esmeralda estate in Panama to spend his later years. Unexpectedly, the coffee trees on the estate bore fruit, and he casually sent them to participate in a coffee competition, achieving instant fame by winning the national championship at the 2004 Panama Specialty Coffee Competition.

Characteristics of Geisha Green Coffee Beans

Geisha green coffee beans possess a beautiful blue-green color with a jade-like warm texture. They smell of fresh grass, peach, berry notes, and the unique milk-sweet aroma of oolong tea that most coffee beans lack. It seems that aroma and flavor require associative thinking, but the faint tea aroma is something we can clearly perceive.

FrontStreet Coffee's Roasting Recommendations

When you get a batch of Geisha, how should you roast it?

To fully reveal the character of Geisha, you must put considerable effort into roasting. Geisha is generally grown at high altitudes above 1500 meters. We received beans from 1700 meters altitude—high hardness and high density beans. Their form is plump, medium-sized particles, thick and long in body, with pointed ends.

To highlight the characteristics and aroma of these beans, use light roasting. This degree of roasting can better bring out the inherent characteristics of the beans. Too dark would damage the floral aroma and fruit acidity. Of course, this should also be adjusted according to the coffee beans' characteristics and the roaster's understanding of the beans themselves.

Personal experience: during the roasting process, pay attention that the Geisha roasting curve should not be too long, otherwise the flavor will become dull. After first crack, the temperature rise should not be too high. Geisha beans have pointed ends and easily develop black scorch points. A temperature rise below 6 degrees would be better. Light roasting better reveals the tea rose aroma.

Roasting Process

Roasting machine: Yangjia 600g semi-direct heat

Preheat the roaster to 170°C and load the beans, with damper set to 3. After 30 seconds, adjust heat to 140°C, damper unchanged. Return to temperature point at 1'25". At 140°C, adjust heat once. At this point, the bean surface turns yellow, grass aroma completely disappears, dehydration is complete. Adjust heat to 100°C, damper to 4.

At 7'40", ugly wrinkles and black spots appear on the bean surface. Toasty aroma clearly transforms to coffee aroma, which can be defined as the prelude to first crack. At this time, listen carefully for the sound of first crack. At 8'12", first crack begins. Reduce heat to 80°C, damper to 4 (heat adjustment must be very careful, not so small that cracking stops). Develop for 1'30" after first crack, unload at 189°C.

Cupping Results

The cupping results show elegant and soft acidity upon entry, with sweetness quickly appearing on the tongue and lasting for a long time. The mouthfeel is clean and bright, like black tea. There are aromas of roses, honeysuckle, sweet potato, grapefruit, lemon, black tea, and cane sugar, with clear layers and a long aftertaste.

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