How to Properly Brew Geisha Coffee: Pour-Over Methods and Techniques

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FrontStreet Coffee - Panama Esmeralda Green Label Pour-Over Share

The Geisha variety was discovered in the Geisha forest of Ethiopia in 1931 and later sent to the Coffee Research Institute in Kenya. In 1936, it was introduced to Uganda and Tanzania, followed by Costa Rica in 1953.

For a long time, Geisha didn't receive much attention until one day when Don Pachi initially brought it from the small town of GESHA in southwestern Ethiopia to Costa Rica. Subsequently, Geisha traveled along the southern route into Panama. Panama's Esmeralda Estate separated it from other varieties and won the national coffee competition championship, officially bringing Geisha into the spotlight.

The Panama Geisha that everyone loves today was planted in the 1970s when Mr. Francisco Serracín of the Don Pachi Estate received seeds from CATIE in Costa Rica. The reason Geisha is more precious than gold is not just due to its extremely low yield and the competitive bidding process, making it very difficult to obtain Geisha green beans.

Of course, the extremely low yield is merely an excuse for the high price. The true fascination lies in its flavor that surpasses all other coffees in the world, which is the most important reason for Geisha's exceptional value. Currently, Geisha is primarily grown in Panama, Colombia, Guatemala, and Costa Rica, with Panama and Colombian Geisha showing the most outstanding flavor performance.

Panama Esmeralda Green Label Pour-Over

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

Technique: Bloom with 30g of water for 30 seconds, then pour quickly with a small water stream to 125g in segments. When the water level drops and is about to expose the coffee bed, continue pouring to 227g, then stop the water. Remove the dripper just before the coffee bed is exposed. The extraction time from the start of blooming should be around two minutes.

[Green Label Geisha] The aroma reveals citrus acidity and brown sugar sweetness. Upon tasting, you'll experience citrus, lime, and bergamot flavors, followed by cocoa and cream in the middle section, and green tea and honey notes in the finish. The brown sugar aftertaste is long-lasting, with a finish of chrysanthemum and subtle jasmine-honeysuckle floral notes.

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