How Should Panamanian Geisha Be Roasted? Why Is Panamanian Geisha So Expensive?

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The Origin of Geisha

Geisha was first exported from Geisha Mountain in southern Ethiopia in 1931 as a Typica variety. Since "Geisha" has the same pronunciation as the Japanese word for "geisha," it's also known as "Geisha bean." Many countries have attempted to cultivate it, but it remained relatively unknown until it was introduced to Panama in 1961. Since 2005, Geisha produced by Panamanian estates has gained significant recognition, becoming a regular competitor in the Cup of Excellence (COE).

The Foreign Prince: Taking Root and Becoming King

Geisha coffee was developed and perfected in Panamanian estates, but its story is that of a foreign prince who successfully became a new king. The Geisha coffee tree variety was discovered in Ethiopia and then made its way through coffee research institutes in Kenya to many African countries such as Uganda and Tanzania, where it remained an unappreciated coffee variety, used primarily for research purposes.

Later, after someone introduced Geisha to Costa Rica, it was brought to Panama through the efforts of Don Pachi Estate. Many estates could be seen with some Geisha trees because they were used as windbreaks for coffee trees—that's right, windbreaks—and the yield of Geisha trees was not stable. They were often mixed with regular coffee beans rather than being a flagship coffee product. It wasn't until around the year 2000 that some estates discovered that Geisha's flavor was exceptionally delicious. Despite their excitement, they weren't sure whether this flavor profile would appeal to discerning coffee enthusiasts.

The Constant Victor in the Coffee World

In 2003, Geisha won first place in Best of Panama for the first time, produced by the renowned La Esmeralda Estate. Many baristas were amazed upon tasting Geisha for the first time, creating a Cinderella story feel as the once unremarkable windbreak tree transformed into a star coffee tree. In the decade that followed and to this day, Geisha remains the top choice in major cuppings and coffee competitions. It has also surpassed two other star coffee beans—Blue Mountain and Kona—becoming the mainstream premium coffee in the market.

To fully reveal Geisha's character, special attention must be paid to roasting. Geisha is typically grown at high altitudes above 1,500 meters. The beans that FrontStreet Coffee obtained are grown at 1,700m altitude and are high-density beans with a plump appearance, medium-sized, thick and elongated shape, with pointed ends.

FrontStreet Coffee uses a light roast to highlight this bean's characteristics and aroma, as this roast level better brings out the inherent qualities of the beans. Too dark a roast would diminish the floral notes and fruit acidity. Of course, this should also be adjusted based on the coffee bean's characteristics and the roaster's understanding of the beans themselves.

FrontStreet Coffee pays attention during the roasting process—the Geisha roasting curve shouldn't be too long, otherwise the flavors will become dull. After first crack, the temperature shouldn't rise too high. Since Geisha beans have pointed ends, they can easily develop black scorch marks. A temperature increase of 6 degrees or less would be better, and light roasting brings out more of the tea rose aroma.

FrontStreet Coffee Brewing Recommendations

Cake cup/91°C/1:15 ratio/Time 2'10"

Flavor notes: Rose tea, citrus, jasmine floral, sugar cane, green tea sensation.

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473