Is Geisha Coffee Bean an Arabica? What Variety is the Panama Geisha Coffee Tree?

Among the perceptions of some coffee enthusiasts, specialty coffee flavors fall into two categories: one is the exquisitely refined Geisha coffee, and the other consists of all remaining varieties. Panamanian Geisha coffee beans have ascended to a high position, becoming representative of top-tier coffee in today's trends. In multiple cuppings, FrontStreet Coffee has found that Geisha coffee's fresh floral aroma, rich fruit flavors, and refreshing tea-like quality continually refresh FrontStreet Coffee's understanding of Geisha.

The Global Expansion of Geisha Coffee

Geisha coffee's unique flavor characteristics and expensive variety have driven coffee growers from various regions to follow the trend of cultivating Geisha coffee. Today, Geisha coffee trees are found throughout countries such as Colombia, Costa Rica, and El Salvador, and even exist in Yunnan and Taiwan of China.

Origins and Historical Development

Although Geisha coffee has now spread across various producing countries, it is an indisputable fact that this variety gained fame in Panama and originated in Ethiopia. In the 1930s, British Colonel Vali received a mission to collect 10 pounds of coffee seeds in Ethiopia. Upon completing the task in 1936, he wrote a letter mentioning the Geisha coffee variety. Subsequently, all collected coffee seeds were packed into the same bag marked "GEISHA" and sent to the British embassy in Kenya.

The Lyamungu Research Center in Tanzania subsequently received some of the results sent from Kenya. Thereafter, Tanzania cultivated five Geisha strains from VC496 to VC500. Among them, VC496 showed superior leaf rust resistance, becoming a standout star at the research institute. In 1953, it was sent to CATIE, the coffee genetic resources center in Costa Rica, for research on leaf rust-resistant coffee varieties. Costa Rica incorporated VC496 and re-coded it as T2722.

In the 1960s and 1970s, coffee leaf rust wreaked havoc in Central America, discouraging coffee growers. In 1963, Don Pachi, who worked at the Panamanian Ministry of Agriculture, distributed Geisha coffee seeds coded T2722 to coffee farmers in the Boquete region for cultivation.

However, compared to the Caturra and Catuai varieties popular in Central America at the time, Geisha's yield was not only reduced by two-thirds, but its branches were extremely fragile and could hardly withstand strong winds and rains. Additionally, as the saying goes, "times make heroes" - this was an era where instant coffee and dark roasting prevailed, so Geisha's unique characteristics remained hidden for nearly half a century before being discovered.

Hacienda La Esmeralda: The Discoverer of Geisha

Hacienda La Esmeralda played an indispensable role as the talent scout in Geisha coffee's ability to achieve its current leading position. In the Best of Panama (BOP) competition at the end of the 20th century, Hacienda La Esmeralda often finished at the bottom. To improve the quality of estate coffee, the owner of Hacienda La Esmeralda obtained multiple coffee variety seeds from CATIE in Costa Rica for cultivation and comparative recording, ultimately discovering Geisha coffee's complex fruit flavors, honey-like sweetness, which were completely different from typical Central American coffee flavors (nuts, caramel).

In 2004, Daniel from Hacienda La Esmeralda carefully selected a competition batch to participate in the 2004 BOP competition. Geisha's unique flavor amazed the judges present, winning the BOP championship that year and subsequently breaking the auction price for green coffee beans. Instantly, Geisha became top-tier coffee, awakening estate owners from their dreams and sparking a Geisha cultivation craze.

As a participant in the coffee industry, FrontStreet Coffee can find many different origins and high-quality Geisha coffee beans on the market every year. FrontStreet Coffee's bean list has featured numerous Geisha varieties from Central and South America: Colombia, El Salvador, Costa Rica, Guatemala, Honduras, Jamaica, and more...

Panamanian Geisha: Unparalleled Quality

However, through cupping comparisons, FrontStreet Coffee believes that to taste classic Geisha coffee flavors, Panamanian Geisha coffee, with its white floral aroma, honey sweetness, complex juice-like sensation, and clean, bright mouthfeel, is incomparable to other producing countries.

Among Panama's three main coffee-producing regions, Boquete and Volcán are the most famous. Located near the famous Barú Volcano, these areas have dense primeval forests, fertile and rich soil, and the climate and soil conditions have made indelible contributions to producing high-quality coffee beans with excellent mouthfeel and flavor.

The quality of Panamanian Geisha is roughly equivalent to its auction price: in 2004, $21 per pound; in 2017, $601 per pound; in 2020, $1,300 per pound. Auction-grade Geisha coffee beans are rare, but non-auction Geisha coffee beans are equally worth tasting.

On FrontStreet Coffee's menu, there are many non-auction but equally top-tier Geisha coffee beans from renowned Geisha estates: Hacienda La Esmeralda, Finca Gamboa, Finca Sophia, Finca Elida, Finca Deborah, Finca Nuguo, Janson Coffee Farm, Finca Don Pepe, Finca Las Brujas, and more...

As the discoverer of the Geisha coffee variety and promoter of Geisha coffee flavors, Hacienda La Esmeralda holds a special place. FrontStreet Coffee believes that to taste classic Geisha coffee flavors, nothing compares to Geisha from Hacienda La Esmeralda. Among these, Hacienda La Esmeralda's Red Label Geisha, as the estate's classic coffee brand, is strongly recommended by FrontStreet Coffee for those trying Panamanian Geisha for the first time.

Hacienda La Esmeralda places great importance on its Red Label brand. All Geisha coffee beans under this brand are produced from altitudes above 1,700 meters, with detailed records indicating specific plots, and additionally require cupping scores above 90 points.

When selecting Hacienda La Esmeralda Red Label coffee beans, FrontStreet Coffee specifically chose Geisha coffee beans from the same plot as the estate's 2004 BOP championship batch - that is, Geisha coffee beans from the Mario plot of the Jaramillo farm. The most traditional processing method - natural processing - was adopted, greatly enhancing the coffee's sweet fragrance and rich mouthfeel.

FrontStreet Coffee - Hacienda La Esmeralda Red Label Geisha Coffee Beans

Region: Boquete, Panama
Estate: Hacienda La Esmeralda
Plot: Mario
Altitude: 1,700+ meters
Variety: Geisha
Processing Method: Natural

FrontStreet Coffee's roasters, when developing the roasting curve, considered the need to preserve more floral aroma and fruit acidity in Geisha coffee, adopting a medium-light roast level.

Freshness and Brewing Recommendations

As life becomes increasingly prosperous, people have placed strict demands on the freshness of food, and coffee beans are no exception. FrontStreet Coffee ships coffee beans roasted within 5 days, which reach customers after a 4 to 7-day degassing period,正好处于最佳赏味期内.

However, FrontStreet Coffee occasionally receives feedback that the coffee's mouthfeel is too rough, flavors are bland, or there's a dryness in the throat. This is because after coffee beans are roasted, they contain sufficient gases within. When coffee beans that haven't been properly rested are brewed, the abundant gases in the internal structure inhibit the extraction of flavor compounds. After coffee beans undergo a longer resting period, the flavor and mouthfeel will tend toward roundness and fullness. Of course, impatient friends can perform the blooming step during brewing to promote gas release.

Brewing Parameters:

Dripper: Hario V60
Water Temperature: 92°C
Dose: 15 grams
Ratio: 1:16
Grind Size: EK43s setting 10 (80% pass-through on China standard #20 sieve)

Three-Stage Extraction Method

First, pour 15 grams of coffee powder into the dripper and level it. In the first stage, pour 30g of water and bloom for 30 seconds while starting the timer. Use a small, straight water stream to pour from the center point outward in circles, ensuring the entire coffee bed is moistened.

In the second stage, continue using a straight, small water stream to pour 120g of water, with the aim of raising the entire coffee bed. You can make larger circles to allow all coffee particles to enter degassing and extraction states. This should be completed around 1 minute and 5 seconds, at which point the scale should show 150g.

When the liquid level drops to about halfway, start using a small water stream in small circles to pour the third stage of 90 grams. Try to control the water stream to not make too large circles, as this can easily scatter the coffee bed and cause under-extraction. Additionally, through gentle rinsing, the release of sweet substances in the later stages can be enhanced. Finally, the total water poured should be 240 grams. Wait until all coffee liquid has finished dripping before removing the dripper, which should take approximately 2 minutes and 20 seconds.

The Hacienda La Esmeralda Red Label Geisha coffee brewed using FrontStreet Coffee's above recommendations and steps emits a pleasant floral aroma. Upon tasting, one immediately feels rich tropical fruit notes. With careful savoring, there are also flavors of jasmine, cranberry, dried mango, and fruit candy. The fragrant aftertaste is full-bodied and not astringent, leaving a very comfortable feeling. FrontStreet Coffee believes that in terms of flavor complexity, Panamanian Geisha indeed has a slight edge over Geisha from other regions.

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Important Notice :

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