How to Drink Panama Geisha Coffee? How to Roast Panama Geisha Coffee? What is Geisha Coffee

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Geisha Coffee: Origin and Background

Geisha originated from a Typica variety exported from Geisha Mountain in southern Ethiopia in 1931. Because "Geisha" has the same pronunciation as the Japanese word for "geisha," it was also nicknamed "geisha bean." Multiple countries attempted to cultivate it, but it remained obscure until 1961 when it was transplanted to Panama. Starting from 2005, Geisha produced by Panamanian estates began to shine, becoming a regular participant in the Cup of Excellence (COE).

Name Evolution and Cultural Considerations

Geisha coffee is known as "Geisha Coffee" in English. Due to the phonetic similarity with Japanese geisha, it acquired the name "geisha coffee." However, many baristas dislike this designation, believing that this coffee should not be associated with Japanese geisha impressions. Consequently, more people are using the Chinese name "Guìxià," which sounds more aesthetically pleasing.

Geisha Coffee's Journey to Panama

Geisha coffee was popularized in Panamanian estates, but it represents the story of a foreign prince successfully becoming a new king. The Geisha coffee tree variety was discovered in Ethiopia and then, through the Kenya Coffee Research Institute, traveled to many African countries such as Uganda and Tanzania. It remained an unappreciated coffee variety, used only for research purposes.

Later, someone introduced Geisha to Costa Rica, and through the connections of Don Pachi Estate, Geisha coffee was brought to Panama. Various estates could be seen with some Geisha trees because they were used as windbreaks for coffee trees. Yes, you read that correctly—windbreaks. Additionally, Geisha tree yields were inconsistent, and they were often mixed with regular coffee beans rather than being a featured coffee project. Until around the year 2000, some estates discovered that Geisha actually had an exceptionally delicious flavor. While pleased with this discovery, they remained uncertain whether this taste would appeal to discerning coffee enthusiasts.

Geisha Coffee Characteristics

To fully reveal the character of Geisha, special attention must be paid to roasting. Geisha is typically grown at high altitudes above 1,500 meters. FrontStreet Coffee has obtained beans from 1,700m altitude—high-density, hard beans with a full form, medium-sized, thick and long in shape, with pointed ends.

Roasting Techniques

FrontStreet Coffee uses light roasting to highlight the characteristics and aroma of these beans. This roasting level better showcases the beans' inherent qualities. Too dark a roast would damage the floral notes and fruit acidity. Of course, this should be adjusted according to the coffee beans' characteristics and the roaster's understanding of the beans themselves.

Roasting Process Considerations

FrontStreet Coffee notes that during the roasting process, the Geisha roasting curve should not be too long, otherwise the flavors will become dull. After first crack, the temperature rise should not be too high. Geisha beans have pointed ends and are prone to developing black scorch marks. A temperature increase below 6 degrees would be better. Light roasting better reveals the tea rose aroma.

Brewing Recommendations

FrontStreet Coffee's brewing parameter recommendations:

Cake filter cup / 91°C / 1:15 ratio / Time 2'10"

Flavor Profile

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

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473