Differences Between Peruvian and Panamanian Geisha Coffee: Brewing Guide for the Perfect Geisha Cup

FrontStreet Coffee - Peruvian Organic Black Honey Geisha Brewing Guide

Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style).

Peruvian coffee fields are mainly distributed in the northern Cajamarca, southern Cusco, and Puno regions. Over 60% of coffee varieties are Typica, with others including Bourbon, Caturra, and Catimor.

As the world's eighth-largest coffee-producing country, Peru began exporting coffee in bulk as early as 1887. In the past decade, recognizing the tremendous business opportunity of organic coffee in Europe and America, Peruvian authorities have developed the organic coffee industry. Coffee fields in Peru's mountainous regions lack running water and electricity facilities, and impoverished indigenous farmers have traditionally practiced organic cultivation, unable to purchase or use pesticides and chemical fertilizers to this day. The government has顺势 developed the organic coffee industry, providing certification guidance and issuing organic certificates to qualified exporters.

Coffee Information

Product Name: Peruvian Organic Black Honey Geisha

Variety: Geisha

Region: Chanchamayo, Peru

Estate: Inca Estate

Altitude: 1400-1600 meters

Organic Certification: Dutch CU Organic Certification

Customs Clearance Time: November 2019

Cupping Score: 88-89 points

Flavor Profile: Lavender, vanilla, rose, peach, citrus, sweet orange, cream, with smooth acidity and long-lasting aftertaste.

Brewing Parameters

Water temperature: 91°C; Medium-fine grind (BG 6S: China standard #20 sieve 58% pass rate), powder-to-water ratio 1:15. V60 dripper.

15g coffee powder, bloom with 30g water for 30 seconds. When pouring to 125g, segment the pour. When the water level drops and is about to expose the coffee bed, continue pouring to 230g. (Timing starts from bloom) Extraction time: 2'00"

Knowledge Extension

Peru's coffee-producing regions are mainly divided into three major areas: northern, central, and southern. This time, Brother Langbach primarily visited the central and southern regions of Junín, Cusco, and Puno.