Differences Between Geisha Red Label, Blue Label, and Green Label - Introduction to Panama Geisha Coffee Flavor

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FrontStreet Coffee - Hacienda La Esmeralda Geisha Grading and Brewing Guide

Hacienda La Esmeralda currently has four major plots: Jaramillo, Cañas Verdes, Palmira, and El Velo. Based on years of experiments, it was discovered that only Geisha grown at altitudes above 1400 meters can exhibit its characteristic flavors. Therefore, based on cultivation altitude, Hacienda La Esmeralda's Geisha is classified into Red Label, Green Label, and Blue Label.

Red Label - Auction Batch

This may be considered the world's finest Geisha coffee, available only through the annual global auction. Grown at altitudes of 1600-1800 meters with cupping scores above 90 points. Mainly produced in Jaramillo and Cañas Verdes estates, these Geisha beans are harvested from the highest reaches of the Boquete mountain region, possessing special, bright floral aromas and citrus notes.

Esmeralda SPECIAL is an independent auction organized by Hacienda La Esmeralda itself, where all auction beans are Geisha, categorized by production area names, with each area further subdivided into smaller batches for auction. Only Geisha batches that the estate puts forward for independent auction can use the Esmeralda Special (i.e., "Red Label") name.

Blue Label - Select Batch

This belongs to the lowest grade among the three labels, grown at altitudes of 1500 meters. It's a blend from three different estates: Jaramillo, Cañas Verdes, and El Velo. The flavor profile leans toward fruity acidity and floral notes, is relatively sweet, with a relatively lighter body, and is only processed using the washed method.

Green Label - Reserve Batch

This can be considered the "daily drinking grade" among Geisha coffees. Grown at altitudes of 1600-1800 meters. It's a blend of micro-batches from three different estates: Jaramillo, Quiel, and Cañas Verdes. Although not the highest grade, the classic flavors of Panamanian Geisha are already embodied in the Green Label - floral notes, fruit aromas, bright fruit acidity, and a thick, juicy mouthfeel.

Brewing Guide

Recommended Brewing Method: Pour-Over

Because the Green Label Geisha has multiple flavor layers and rich floral aromas, FrontStreet Coffee recommends choosing a Hario V60 dripper with relatively fast flow rate to showcase its rich layers and floral notes. The powder-to-water ratio can be set at 1:16. For beans with rich flavor layers, a larger powder-to-water ratio actually allows us to perceive their flavors more clearly!

Parameters

Water temperature: 90-91°C; Grind size: Medium-fine (BG 6S: 58% pass-through rate on China standard #20 sieve); Powder-to-water ratio: 1:16; Use segmented extraction method for brewing.

Use 30g of water for blooming, bloom for 30 seconds; Center pour with medium water flow to 125g in segments, when the water level drops and is about to expose the coffee bed, increase water flow to 240g then stop. When the water level drops and is about to expose the coffee bed, remove the dripper. (Timing starts from blooming) Extraction time: 2'05"

Flavor Notes

Ginger flower, jasmine floral aromas, with citrus, cream, lemon, cane sugar, and black tea flavors in taste.

Knowledge Expansion

The 2007 champion - unknown coffee bean. It wasn't until this year that experts identified this as the Geisha variety from Ethiopia, whereas before this, it was basically considered Typica.

Important Notice :

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