What's the Ideal Temperature for Geisha Pour-Over? Panama Geisha Coffee Brewing Guide

FrontStreet Coffee - Panama Esmeralda Red Label Pour Over Share

Panama coffee production is small, with an annual output of about 10,000 tons, while the most famous Panama Esmeralda Estate produces only about 9,000 kilograms annually. Why can the Geisha coffee from Panama's Esmeralda Estate be renowned in the coffee world?

Speaking of Esmeralda Estate, one must mention the "Red Label," "Green Label," and "Blue Label" grades of Geisha coffee beans. Geisha coffee, as a rare coffee variety, has distinct and varied fruity acidity, remarkably similar to Ethiopia's national treasure coffee, Yirgacheffe.

Although Esmeralda Estate has low coffee production, its coffee quality has earned the reputation of "world's best." The estate's four famous coffee brands include: Esmeralda Special, Geisha, Diamond Mountain, and Palmyra.

In recent years, Geisha coffee has dominated major international cupping competitions, receiving high ratings above 90 points in the specialty coffee industry. Panama Esmeralda Estate categorizes Geisha coffee beans into three grades based primarily on growing altitude, supplemented by actual cupping results: "Red Label," "Green Label," and "Blue Label."

Red Label is the premium Geisha coffee, also known as competition beans, as this coffee can only be sold through annual international internet auctions, typically participating in global bidding auctions each May. Red Label Geisha is grown at altitudes of 1,600-1,800 meters, with cupping scores reaching above 90 points. As the winner of each cupping competition, the coffee commands a premium price and is extremely rare.

Panama Red Label Geisha Pour Over Guide:

Dripper: Hario V60
Water Temperature: 90-92°C
Coffee-to-Water Ratio: 1:16
Grind Size: Medium-fine grind (BG 5R: 58% pass-through rate on China standard #20 sieve)
Brewing Method: Multi-stage extraction

Coffee Amount: 15 grams

Bloom with twice the weight of coffee in water. When you see the surface of the coffee bed change from moist to dry, you can end the bloom, which takes about 30 seconds. Segment the pour at 126 grams. When you see the water level dropping and about to expose the coffee bed, continue pouring to 240 grams and stop the water. (Timing starts from the beginning of blooming) Total extraction time is 2'03".

The coffee flavor features rose and citrus aromas, with a rich juice-like texture and distinct sweetness.

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