Introduction to Colombian Nariño Geisha Coffee Beans - La Joya Villa Estate Geisha

About Nariño, Colombia

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When Colombia's best coffee-producing region Nariño meets Geisha, under the meticulous care of La Joya Villa Estate, we present to you the Nariño Jewel Estate Geisha.

Nariño is located in southern Colombia, bordering Ecuador to the west, the famous producing region Cauca to the north, and Huila producing region to the east. It is one of the three major producing areas in southern Colombia (Cauca, Huila, Nariño) and has always been known for producing high-quality coffee with flavor profiles characterized by rich fruit acidity, good sweetness, medium body, and full nutty characteristics. It is an excellent choice for single-origin blends or pour-over coffee.

Colombian Nariño derives its name from Antonio Nariño, one of the early pioneers of Colombian independence. Due to Nariño's unique terrain with many mountains and valleys, the early Incas used this advantage for easier defense against external enemies, which gradually influenced the people of the Nariño region to achieve earlier independence and autonomy, developing their own culture.

Because of Colombia's unique geographical environment in Nariño, close to the equator at about 1 degree north latitude, there is sufficient sunshine throughout the year. In the high mountain areas, Nariño's average planting altitude is relatively high, reaching around 2000 meters. The region's average temperature is the lowest among all Colombian producing regions, with an annual average of 19.9°C, ranging from a minimum of 16°C to a maximum of 25.9°C.

The lower temperature affects coffee cultivation by slowing down the coffee's growth cycle. During the longer growth period, coffee can accumulate more sugars and form more organic acids. These sugars and organic acids ultimately create the unique acidity and sweetness of coffee from this region.

However, the relatively low growing temperatures also cause coffee plants in Colombia's Nariño region to be shorter compared to other regions (1.5 meters compared to about 2 meters in other regions), and yields are also relatively lower (up to 50% difference). Consequently, the price is also higher.

About Geisha, The New King

The Geisha coffee variety was discovered in 1931 from Geisha Mountain in Ethiopia. It is an Arabica coffee variety that some people in China transliterate as "瑰夏" (Guìxià); because the Japanese pronunciation of "艺妓" (Geisha) is similar to Geisha, it is called "艺妓" coffee in Japan. The author believes that using the transliteration "瑰夏" in Chinese is more convenient for international communication. Later, the Geisha variety was sent to the Coffee Research Institute in Kenya; in 1936, it was introduced to Uganda and Tanzania, in 1953 to Costa Rica, and Panama received it in the 1970s when Mr. Francisco Serracin from the Tumba七 estate obtained seeds from Costa Rica's CATIE and began growing Geisha coffee. Because Geisha coffee has extremely low yields and must participate in auctions, this bean can be said to be hard to come by.

Geisha Coffee Beans

Geisha coffee beans are a very rare coffee variety that has continuously created sensations among coffee connoisseurs worldwide over the past 5+ years. Geisha coffee beans are considered the brightest, most complex, and intensely aromatic coffee variety. In the early days, the recognition of top-quality coffee mostly followed Japan's lead, but Geisha, with hurricane-like force, swept through the coffee world. This coffee revolution came with such momentum that even the long-reigning king and queen of the coffee kingdom—Jamaica Blue Mountain and Hawaii Kona—had to step aside. This wild variety native to Ethiopia, after countless battles, is now cultivated in major coffee-producing regions.

Geisha coffee trees grow at very high altitudes and have beautiful slender leaves. Geisha coffee cherries and raw Geisha beans are also slightly more elongated compared to other top-quality high-altitude coffees. Geisha has full sweetness, extremely clean mouthfeel, and rich aromas ranging from berries and citrus to mango, papaya, and peach. A very distinct bergamot-like aftertaste is also a typical cupping characteristic. Geisha coffee beans are often champions among coffee varieties. Geisha coffee beans are evaluated in cupping as having moderate body, sweet, multi-layered tropical fruit flavors, and rose-like aromatic aftertaste.

In 1931, it was quietly exported from Geisha Mountain in southwestern Ethiopia to Kenya, wandering through Tanzania and Costa Rica, and in the 1960s was transplanted to Panama. After nearly half a century, it finally made a stunning splash, defeating the perennial champions Bourbon, Caturra, Catuai, Typica, and other varieties, sweeping the first prizes in the Panama National Treasure Bean Cupping Competition in 2005, 2006, and 2007. In 2007, Geisha won again at the International Famous Beans Cupping Competition hosted by the Specialty Coffee Association of America (SCAA), with a bidding price of $130 per pound, setting a record for the highest price ever for competition beans. It is reported that subsequent Panama National Treasure Bean competitions would be divided into Geisha and non-Geisha groups to prevent Geisha from stealing the spotlight from other varieties. Geisha belongs to the Typica family but only made its name after leaving Ethiopia for over 70 years, further confirming the saying that Ethiopia is the genetic treasure trove of Arabica. Giving away a variety can create waves in the coffee market.

Geisha is cultivated in many regions worldwide and is the new king of specialty coffee, with particularly high quality and prices in Latin American countries such as Panama, Guatemala, and Colombia.

Raw Geisha coffee beans have a beautiful blue-green color, a jade-like warm texture, and smell of fresh grass, peach, berry aromas, and a unique milk-sweet aroma of oolong tea that most coffee beans don't possess. It seems that aroma and flavor require association, but the faint tea aroma is something we can clearly perceive. To highlight the characteristics and aroma of this bean, roast it until approaching second crack. Approaching second crack and first crack of second crack are commonly used roast levels, which can better bring out the bean's inherent characteristics. Too light will produce off-flavors, while too dark will damage floral aromas and fruit acids. Of course, this should also be adjusted according to the coffee bean's characteristics and the roaster's understanding of the bean itself.

Roasted beans will have some "wrinkles." Beans with these "sexy wrinkles" are meant to highlight their original flavor and fruit acids, but if the quality of the raw beans is not high, they will produce some off-flavors, such as rotten earthy flavors, grassy flavors, and astringent tastes. These flavors should be avoided by roasters. Well-roasted Geisha has charming lemon-citrus aromas and super-sweet honey-cream flavors.

Floral notes, tropical fruits, and intense sweetness—these are the feelings that Geisha has always brought us. With proper roasting, they bring you a feeling like sipping the fragrance of a bouquet of fresh flowers.

Geisha's dry aroma is very bright and elevated, with characteristics of rose and jasmine flowers, and can also bring out pomelo and citrus aromas. Light roast has nutty aromas; the wet aroma also has hazelnut flavors and emerges with more floral characteristics. In terms of flavor, the initial phase may seem slightly milder and reserved compared to the previously elevated aroma. As it cools slightly, the floral and fruit flavors gradually rise with the decreasing temperature. The cold aroma is exceptionally outstanding (sweet dried fruit, rose hips, orange glaze, strawberry jam, hints of pine, cherry, vanilla, and rose flavors gradually fade, revealing lemon-like fruit notes). This is a coffee that can be praised with numerous adjectives, with a sweet aftertaste. This flavor is a test of the coffee's brightness, especially in light roast situations.

FrontStreet Coffee: A roastery in Guangzhou with a small shop but diverse bean varieties, where you can find various famous and lesser-known beans, while also providing online store services. https://shop104210103.taobao.com

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473