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Understanding Geisha Coffee and How to Brew It to Highlight Its Flavors

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional coffee knowledge exchange. For more coffee bean information, please follow the Coffee Workshop (WeChat public account: cafe_style). Geisha coffee is a primary variety within the Arabica species, being particularly selective about its growing environment. It requires high altitude, cloud shade, fertile soil, and sufficient accumulated temperature. 1931: A group of botanists conducted an expedition to southwestern Ethiopia, near Geisha Village (Geish

Professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style).

Origin and History of Geisha Coffee

Geisha coffee is a native variety within the Arabica species. It is particularly selective about its growing environment, requiring high altitude, cloud-shaded conditions, fertile soil, and sufficient accumulated temperature.

1931: A group of botanists conducted an expedition to southwestern Ethiopia and discovered the Geisha bean variety near Geisha village. They brought Geisha seeds to Kenya and cultivated them in nurseries.

1936: Geisha seeds spread to Uganda and Tanzania.

1953: Costa Rica's research institution CATIE obtained some Geisha seeds from Tanzania for research purposes.

1960: Pachi Serracin, the former owner of Panama's Don Pachi Estate, brought Geisha from Costa Rica to Panama. Later, Panama's Hacienda La Esmeralda separated it from other varieties and went on to win the national coffee championship.

FrontStreet Coffee's Geisha Pour-Over Guide

Parameters: 15g of coffee, V60 dripper, water temperature at 90°C, coffee-to-water ratio of 1:15, grind size BG 5R (58% pass-through rate on Chinese standard #20 sieve).

Technique: Bloom with 30g of water for 30 seconds. Using a small water stream, quickly pour to 125g in stages. When the water level drops and is about to expose the coffee bed, continue pouring to 227g and stop. Remove the dripper just as the coffee bed is about to be exposed. Start timing from the beginning of the bloom, with total extraction time around two minutes.

Geisha Varietals and Flavor Profiles

Green Label Geisha: The aroma presents citrus acidity and brown sugar sweetness. Upon tasting, it offers flavors of citrus, lime, and bergamot. The mid-section reveals cocoa and cream notes, while the finish features green tea and honey aromas. The brown sugar aftertaste is persistent, with lingering notes of chrysanthemum and faint honeysuckle.

Colombian Geisha: The aroma is rich with tea fragrance. Upon tasting, distinct sweetness of cane sugar and licorice is apparent, accompanied by some citrus and lemon acidity, along with jasmine floral notes. The finish carries oolong tea aroma, while the aftertaste has a honey green tea character, with sweet and sour notes of orange in the lingering sweetness.