What Does Panama Geisha Coffee Taste Like and How to Brew It for the Best Flavor

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FrontStreet Coffee - Panama Geisha Brewing Guide

The Geisha variety was discovered in 1931 from the Geisha forest in Ethiopia and then sent to the Coffee Research Institute in Kenya. In 1936, it was introduced to Uganda and Tanzania. In 1953, Costa Rica introduced it to Panama. In the 1970s, Mr. Francisco Serracin from the Tumba Seven Estate obtained seeds from CATIE in Costa Rica and began growing Geisha coffee, which required bidding due to its extremely low yield.

Geisha was popularized and developed in Panamanian estates. Panamanian Geisha coffee is mainly grown in the western part of the country, near Costa Rica and close to the Pacific coast. The average annual temperature ranges from 16°C to 25°C, with average rainfall of about 3500 millimeters.

The Chiriqui province's Boquete region is the main coffee-producing area. Of course, Volcán, Santa Clara, and Candela are also very famous. Other areas include the David district, Remacimeinto district, Bugaba district, and Tole district.

Floral notes, tropical fruits, and intense sweetness—these are the sensations that Geisha has always brought us. She is so extraordinary, with fruit flavors and floral elements seemingly from Yirgacheffe in Ethiopia, on the other side of the Earth.

The dry aroma of Geisha is very uplifting and bright, with characteristics of rose and jasmine, while also bringing out grapefruit and citrus scents. Light roasting has nutty aromas. The wet aroma similarly has hazelnut flavors and reveals more floral characteristics. In terms of mouthfeel and flavor, the initial stage may be slightly more gentle and reserved compared to the previously uplifting aroma. As it cools slightly, the floral and fruit flavors gradually rise with the decreasing temperature, and the cold aroma is exceptionally outstanding.

La Esmeralda Green Label Geisha

Country: Panama

Region: Boquete

Estate: La Esmeralda

Altitude: 1600-1800 meters

Processing: Washed

Variety: Geisha

Harvest Season: 2019

Brewing: Water temperature 91°C, water-to-coffee ratio 1:15, grind size BG-6S, V60 dripper. First pour 30g, bloom for 28-30s. Second pour to 120g water, then stop. Third pour to 220g water. Avoid the final tail water. Extraction time around 2:00s.

Green Label Geisha: Smells of citrus acidity and brown sugar sweetness. Entry has citrus flavors, with a finish of green tea and honey aromas. Brown sugar aftertaste is persistent, with notes of chrysanthemum and light honeysuckle in the lingering finish.

Knowledge Extension

In 2004, La Esmeralda participated in the Best of Panama (BOP) coffee cupping competition and became an overnight success, winning the BOP championship for many consecutive years. Geisha coffee therefore became extremely famous.

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