What Are the Characteristics of Panama Hacienda La Florida Geisha and How to Brew Geisha Coffee
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FrontStreet Coffee's Panama Geisha Coffee Brewing Guide
Geisha is a variety of coffee bean originally from Ethiopia.
In recent years, Geisha has gained widespread fame for helping contestants win championships in major international coffee competitions, and its value has multiplied due to frequently setting auction price records, making it extremely difficult to obtain.
Because of its low yield and high quality, Geisha has become an expensive coffee variety that is rarely found on the market.
In 1931, a new Geisha variety was discovered in the Geisha forest of Ethiopia, then sent to the Coffee Research Institute in Kenya. It was introduced to Uganda and Tanzania in 1936, and to Costa Rica in 1953. Panama only obtained seeds from Costa Rica in the 1970s, then began growing Geisha coffee!
This Geisha can be said to be hard-won. Every keyword associated with it is filled with aristocratic aura.
Geisha is very particular about its growing environment - high altitude, fertile soil, annual precipitation of 3000-3500mm, average annual temperature of 16-25°C, and accumulated temperature are required. Panama's cold air currents gather at higher altitudes from east to west through the central mountain range, then create multiple microclimates in Boquete and Volcan-Candela, which contributes to the uniqueness of Panama Geisha. This is called "terroir" - referring to climate, altitude, sunlight, soil, and air humidity.
The appearance of Geisha green beans is very beautiful - blue-green in color with a jade-like warm texture. It smells of fresh grass, peach, berries, and the unique milk sweetness of oolong tea that most coffee beans don't possess. It seems that aroma and flavor require association, but the faint tea notes are clearly perceptible to us.
Brewing Recommendations:
Recommended brewing methods: Siphon, pour-over
Grind size: 6s (BG)
Water temperature: 91°C
V60 dripper, 15g coffee, water temperature 91-92°C, grind 6s, water-to-coffee ratio close to 1:15
35g water for bloom, bloom time 30s
Segmented brewing: Pour water to 100ml, pause, then slowly pour to 225ml
END
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