Hand-dripped Panama Barbara Estate Washed Green Top Geisha Coffee Three-Pour Brewing Tutorial Video

2018 BOP Fifth Place: Washed Green Tip Geisha, Panama Hacienda Barbara

2018 Best of Panama | Washed Geisha Category, Fifth Place Auction Lot

Panama Boquete Hacienda Barbara Green Tip Geisha, washed. It releases an intense floral aroma from first crack during roasting, with a very typical Geisha flavor, and it is absolutely delicious.

Origin Information

Country: Panama

Region: Chiriqui, Boquete, Jaramillo

Estate: Hacienda Barbara

Variety: Green Tip Geisha

Altitude: 1,650 m

Processing Method: Washed, yeast anaerobic fermentation

Flavor Notes: Jasmine, apricot, bergamot, lemon, honey

2018 Best of Panama BOP GW5 Geisha: The Jaramillo Region, Washed with Special Yeast Anaerobic Fermentation

The Best of Panama auction is the most anticipated coffee event of the year, and the 2018 lots were released to great fanfare.

This batch is the fifth washed Geisha lot of Best of Panama (BOP GW-05). The estate is located in Jaramillo, Boquete District, Chiriqui Province, planted above 1,650 meters, and the variety is Green Tip Geisha.

How to Brew Panama Coffee [Hacienda Barbara Washed Green Tip Geisha] Well

FrontStreet Coffee Pour-Over Reference

Weigh 15g of [Hacienda Barbara Washed Green Tip Geisha] coffee and grind it at a medium setting, with the particles slightly coarser than table salt. We use a BG grinder at setting 5R (60% passing a standard sieve), water at 90°C, and a V60 dripper for extraction.

Move the pour-over kettle in circles clockwise around the center of the dripper. Start the timer as you begin brewing, pour to 30g within 15 seconds, then stop. When the timer reaches 1 minute, begin the second pour, again circling clockwise around the center. The stream should not hit the point where the coffee bed meets the filter paper, or channeling will occur.

Leave a ring of dry grounds at the outermost edge, then circle back toward the center. At 2 minutes 20 seconds the brew should have reached 220g, and extraction is complete.

Cold Brew [Hacienda Barbara Washed Green Tip Geisha]

FrontStreet Coffee Cold Brew Reference

Panama coffee [Hacienda Barbara Washed Green Tip Geisha], light-medium roast, BG grinder setting 4B, grind level 3. Use 20g of beans and 87°C water for a 3-minute bloom in a Chemex, then complete the cold brew with ice water for a total water weight of 200ml.

FrontStreet Coffee Recommendation

Hacienda Barbara's Green Tip Geisha shows exactly why Panama's Boquete highlands became the benchmark for the variety: jasmine and bergamot lifted over apricot, lemon, and honey. FrontStreet Coffee carries several Geisha origins that let you trace that same style across different estates and price points.

The Esmeralda Red Label and Green Label are the reference points. Red Label, officially Esmeralda Special, is grown between 1,600 and 1,800 meters, must cup above 90 points, and comes from a single plot with its own lot number, while the Green Label, or Private Collection, blends several plots into one lot and captures the estate's signature high-altitude character for less. For an easier entry, the Boquete Geisha delivers classic Panama tangerine-honey sweetness, oolong tea texture, and fine fruit acidity. FrontStreet also offers Geisha Village Gold Label, a naturally processed Geisha 1931 that makes up 10% of the village's output, Geisha Village Red Label, a Gori Gesha scoring 88 or higher on the SCA scale, the Ethiopian single-variety Granada Geisha, dried on raised beds for 14 to 20 days, and the Strawberry Candy blend, which combines a Costa Rican honey process with Panama Geisha for a versatile cup.

Geisha is a medium-light roast with a hard, dense bean that can settle and clog the dripper, so FrontStreet recommends grinding slightly coarser than you might expect, around the texture of fine sugar with 78% passing a China-standard #20 sieve, and brewing with water at 91°C. Using 15g of coffee in a small Hario V60 at a 1:16 ratio, pour 30g to bloom for 30 seconds, circle slowly up to 125g, wait for the bed to drop halfway, then finish at 225g for a total time of about 2 minutes 10 seconds to 2 minutes 20 seconds.