Gesha Village Auction Lot Coffee - Gesha Village Gesha SOE Latte Tutorial

The Rise of Geisha Coffee

In recent years, the Geisha craze has continued unabated, establishing itself as the king of the coffee world. Since Geisha was discovered in the original forests of Ethiopia, it made its way to the land of Panama in Central America, where it was unearthed in 2004 and went on to win consecutive championships in major world-class competitions. Prices have repeatedly reached new heights, captivating coffee enthusiasts worldwide.

Geisha is often described as having a refreshing citrus fragrance and honey-like sweetness, leaving an excellent impression on those who taste it. Many people decide to purchase coffee beans to brew at home. Recently, a customer asked FrontStreet Coffee how to make SOE latte using Geisha Village Red Label coffee beans. So next, let's first understand what kind of coffee Geisha Village Red Label is.

What Makes Geisha So Special?

When it comes to Geisha origins, FrontStreet Coffee first thinks of Panama—the place where Geisha coffee gained fame—and Ethiopia—the birthplace of Geisha coffee. These two locations are undoubtedly the most representative origins of Geisha. With the continuous升温 of the "Geisha fever" in recent years, many coffee-producing countries have frequently produced premium batches of Geisha coffee beans, such as Colombia, Costa Rica, Guatemala, and so on. Even the renowned Jamaica Blue Mountain introduced a small batch of natural-processed Geisha in 2020. FrontStreet Coffee's bean selection also maintains different Geisha options for everyone. But if you're tasting this famous variety for the first time, FrontStreet Coffee recommends starting with these two producing regions: Panama and Ethiopia.

In 1931, the Geisha variety was first discovered in the Geisha region of Ethiopia, and was subsequently introduced for cultivation in countries such as Kenya, Uganda, Tanzania, and Costa Rica for research and to diversify local coffee varieties. By 1963, to revitalize the coffee industry, Panama introduced more coffee varieties from various places. The former owner of Don Pachi Estate, Pachi Serracin, brought back the Geisha variety from Costa Rica, and Geisha officially took root in Panama.

It wasn't until 2000 that Daniel Peterson, the third-generation owner of Hacienda La Esmeralda, discovered the uniqueness of Geisha and transplanted it to higher altitudes for cultivation. In 2004, the high-altitude Geisha finally achieved mass production. Hacienda La Esmeralda sent it to compete in that year's Best of Panama (BOP), where it won first place and shone brightly. The elegant and fragrant notes of jasmine, peach, and bergamot left countless coffee enthusiasts unforgettable. But besides Panama, there is actually another estate in Ethiopia, the birthplace of coffee, that is named for producing Geisha—it's Geisha Village.

Geisha Village Estate

In 2011, Adam followed consultant Willem Boot on "adventures" in the forests surrounding the estate. In a jungle magically enveloped by dense forest, they discovered various wild tree species, with the most exciting find being wild Geisha. Later they learned that this was the Gori Gesha forest—the very place where the Geisha coffee variety was first discovered.

They collected seeds from the original Geisha trees and after careful screening, sent the seeds to professional institutions for genetic testing, confirming this area as the original collection site of the Panama Geisha variety. Subsequently, by studying the plant morphology of coffee trees, the appearance and size of coffee beans, and combined with cupping results, they selected the Geisha variety closest to today's Panama Geisha and began seedling cultivation. From then on, the story of Geisha Village Estate began on this land of Ethiopia.

Geisha Village is situated in a high-altitude region with abundant rainfall, possessing a temperate climate and all the key natural factors needed to produce high-quality coffee. However, unlike many estates in Panama, Geisha Village has three Geisha varieties: Gori Gesha, Gesha 1931, and Illubabor Forest. Additionally, to ensure the quality of coffee produced by Geisha Village Estate, owner Adam has established a strict grading system, dividing Geisha into different grades, including Gold Label, Red Label, Green Label, and CHAKA. The coffees on FrontStreet Coffee's bean list are all natural-processed batches.

Through the owner's plot division, we can see that the western part of Geisha Village Estate is planted at higher altitudes, especially the OMA, SURMA, and SHEWA-JIBABU plots, with altitudes between 1900-2069 meters, with SHEWA-JIBABU having the highest average altitude. The southern part of the estate has a relatively higher shade ratio, while the northern side receives longer sunlight exposure. Among the estate's eight plots, Adam selects the most suitable variety for each plot based on microclimate differences such as altitude, soil conditions, and shade, with the aim of ensuring each plot can develop different coffee flavor characteristics.

What Are the Characteristics of Natural-Processed Geisha Village Red Label?

Leveraging its unique geographical advantages, Geisha Village's primary processing method is natural processing. Because the main harvest season at Geisha Village Estate is from December to March of the following year, which coincides with the dry season in this region with minimal rainfall, the estate can fully utilize this natural drying method to process coffee beans. Geisha Village's traditional natural processing involves spreading freshly harvested coffee cherries evenly on traditional African drying racks, allowing them to receive fair exposure to sunlight. During this period, regular turning is required to prevent over-fermentation that could give coffee negative flavors. The drying period is approximately 21-40 days, until the moisture content reduces to 12%, at which point the dried beans undergo hulling.

Unlike the Gold Label grade, Geisha Village Red Label accounts for 15% of the total annual production and is selected from the Gori Geisha variety, representing high-quality Geisha coffee that achieves cupping scores above 88 points according to SCA standards. Although its flavor intensity and complexity don't match the Gold Label and competition batches, Red Label still possesses a very classic Geisha Village flavor profile. FrontStreet Coffee believes this is a Geisha batch with excellent value for money, worthy of purchase by Geisha enthusiasts.

FrontStreet Coffee: Ethiopia · Geisha Village Estate Red Label Geisha

Region: Ethiopia, Bench Maji Zone
Estate: Geisha Village Estate, Shewa-Jibabu Plot
Altitude: 1973-2069 meters
Variety: Gori Gesha
Processing: Natural Process
Flavor: Lemon, Plum, Citrus, Tropical Fruits, Floral Tea

Geisha Village SOE Extraction Parameters Sharing

Regardless of how a coffee bean is extracted, FrontStreet Coffee believes freshness is very crucial. If coffee beans roasted more than a month ago are used, some aroma may have been lost and undesirable woody flavors may have developed. FrontStreet Coffee hopes that every customer who places an order can taste the coffee's aroma during its optimal flavor period, so we ensure only beans roasted within 5 days of freshness are shipped. If everyone wants to create better SOE coffee flavors, FrontStreet Coffee recommends using freshly roasted single-origin coffee beans.

Coffee Beans: Ethiopia · Flower Queen 8.0
Coffee Dose: 20g
Espresso Yield: 40g
Brew Ratio: 1:2
Extraction Time: 26-32 seconds
Grind Setting: Galileo 2.0

FrontStreet Coffee uses a double basket capacity, requiring 20 grams of coffee grounds each time, with an extraction ratio of 1:2, meaning 40 grams of espresso liquid is produced within a reasonable time. Extraction time is related to the flow rate of coffee grounds. Generally, single extraction time is controlled between 20-35 seconds. If less than 20 seconds, the coffee flavor tends to be thin and weak, while exceeding 35 seconds risks over-extraction causing bitter and burnt flavors in coffee. Therefore, FrontStreet Coffee controls the espresso extraction time within the range of 26-32 seconds.

Before extraction, we need to first dry the portafilter basket, turn on the grinder, grind double shots of coffee grounds, place them on an electronic scale to measure and adjust until reaching 20 grams. Then use a distribution tool to level the coffee grounds, and apply vertical downward pressure with a tamper to firmly compact the coffee puck, ensuring more stable coffee extraction.

Then turn on the extraction switch to flush water for 1-2 seconds to wet the brew head while also carrying away any stuck coffee grounds. Place an electronic scale under the cup to catch the espresso and zero it out, placing it under the brew head together during extraction.

Gently lock the portafilter onto the brew head and start the extraction switch. Observe the changes in the extracted liquid. When the electronic scale shows 40 grams of espresso extracted and the time is approximately 30 seconds, pull down the extraction switch. Brewing parameters will subtly change based on daily air humidity and coffee bean conditions, so adjustments to coffee dose, grind setting, and espresso yield may be needed up or down.

The extracted Geisha SOE can be consumed directly. Remember to pair it with a glass of water to cleanse your palate, allowing you to taste the rich crema and the rich tropical fruit aroma of the underlying coffee liquid. If you can't accept the strong bitterness of espresso, you can also add ice water or warm water in a 1:4 ratio according to your preference to create a refreshing SOE Geisha Americano, or add steamed fresh milk in a 1:6 ratio to soften the texture, creating a delicious SOE Geisha latte.

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473