What is the Flavor Profile of Geisha Coffee? Geisha Coffee Brewing Methods and Pour-Over Parameters

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FrontStreet Coffee Introduction - Green Label Geisha

After participating in the 2004 Panama Coffee Bean Cupping Competition and rising to fame, Hacienda La Esmeralda continued to win the Panama Coffee Cupping Competition championship for many years.

In 1964, Swedish-American financier Rudolph Peterson retired, moved to Panama, and purchased Hacienda La Esmeralda in Boquete.

In 1973, his son Price Peterson earned a PhD in neurochemistry in the United States and returned to Boquete to assist his father in managing the farm. After taking over, Price segmented the market into three major brands for sales based on altitude and microclimate, cupping performance, and cultivated varieties (Esmeralda Special, Diamond Mountain grows, Palmyra). Since 2012, Geisha was added, becoming the fourth major brand.

Hacienda La Esmeralda includes 4 farms: Cañas Verdes, El Velo, Jaramillo, and Palmira. All coffee beans are sent to post-harvest processing at these 4 farms. The first farm purchased by the Peterson family was Palmira.

After years of experimentation, Hacienda La Esmeralda discovered that only Geisha beans harvested from coffee trees growing at altitudes above 1,400 meters can display the special flavors that Geisha beans should have.

Green Label [Reserve Batch]

• Growing altitude: 1,600-1,800 meters

• Micro-batch coffee beans from three different farms: Jaramillo, Quiel, Cañas Verdes

• Although not the highest competition-grade beans, this grade of Geisha still carries the classic flavors of Geisha coffee beans - floral aroma, fruit fragrance, citrus acidity, and thick, juicy mouthfeel

• Carefully selected perfectly ripe coffee fruits create rich sweetness, bright fruit acidity, and delicious flavors

• This grade of Geisha beans is also available in washed or natural processed green beans

[Green Label Geisha] has aromas of chamomile and honeysuckle, with peach sweetness when sipped, flavors of citrus, lemon, and bergamot, and creamy, honey sweetness.

Pour Over

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

Technique: Use 30g of water for bloom for 30 seconds, quickly pour with small water flow to 125g in sections, when the water level drops and is about to expose the coffee bed, continue pouring to 227g and stop, when about to expose the coffee bed, remove the dripper. Start timing from the bloom, extraction time should be around two minutes.

[Green Label Geisha] smells of citrus acidity and brown sugar sweetness. Upon entry, it has flavors of citrus, lime, and bergamot. The mid-section has cocoa and cream flavors, while the finish is green tea aroma and honey fragrance. The brown sugar aftertaste is long-lasting, with a finish of chrysanthemum and light honeysuckle fragrance.

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473