Honey Process Gesha Flavor Profile Introduction & French Press Brewing Parameters

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FrontStreet Coffee - Panama Honey Process Geisha French Press Brewing Guide

Panama is a country in Central America, bordering Costa Rica to the west and Colombia to the east. Those familiar with single-origin coffee should know that Panamanian coffee is famous in the coffee world for the Geisha variety from Hacienda La Esmeralda. It can be said to be a country that pursues excellence in coffee and produces high-quality coffee beans.

Boquete is a town in the Chiriqui province, located near the border between Panama and Costa Rica, close to the famous Baru Volcano. With its beautiful scenery, fertile and rich soil, and climate ideal for producing premium coffee, it's a perfect location for coffee cultivation.

The microclimate of Panama's Boquete highlands is a unique and important resource for the specialty coffee of the Boquete region; this is due to Panama's east-to-west environment that allows cold air currents to converge above 6,500 feet through the central mountain range, creating various microclimates in the Boquete area. These conditions make the temperature and rainfall perfect for plant growth, so coffee trees planted here grow exceptionally well.

Panama's Geisha is typically processed using either washed or natural methods, but this particular Geisha uses the honey process, which results in a body thicker than washed processing and sweetness lower than natural processing, with an overall balanced profile. FrontStreet Coffee decided to try brewing this coffee using a French press.

Honey Process Geisha

Country: Panama

Region: Boquete

Processing Method: Honey Process

Altitude: 1600-1650 meters

Variety: Geisha

Brewing Parameters:

Coffee-to-water ratio: 1:15, water temperature: 91°C, grind size: BG-6R. Using a two-stage pouring method. First, bloom with 30g of water for 30 seconds, stirring the coffee bed 3 times to facilitate extraction, then pour directly to 220g. Wait for 1 minute and 30 seconds to allow full immersion extraction. When time is up, press the plunger to separate the coffee grounds.

Flavor Profile:

Fermentation aroma and floral notes, with citrus and lemon acidity on entry. Creamy sweetness emerges in the middle section, followed by green tea sensations in the finish, with sucrose and honey aftertaste.

Knowledge Expansion:

In 1960: Pachi Serracin, the former owner of Panama's Don Pachi Estate, brought Geisha from Costa Rica to Panama. Later, Panama's Hacienda La Esmeralda separated it from other varieties and won the national coffee competition championship.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473