Introduction to Panama Finca Geisha Green Label and Geisha Pour-Over Coffee Ratios

FrontStreet Coffee - Esmeralda Estate Green Label Geisha, Brewing Ratio Sharing

The Discovery of Geisha

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. Costa Rica introduced it in 1953, and Panama began growing Geisha coffee in the 1970s when Mr. Francisco Serracin from the Pichinchal farm obtained seeds from CATIE in Costa Rica.

Located in the Boquete region of Chiriquí Province, Panama, Esmeralda Estate faces the Caribbean Sea to the north and the Pacific Ocean to the south. The east-west orientation of Panama allows moist air currents from these two seas to converge on mountains above 6,500 feet after flowing through the central mountain range, creating a microclimate highly suitable for coffee cultivation and making this area a kingdom of specialty coffee.

Esmeralda Estate is particularly favored by this microclimate. Combined with the fertile soil of the Baru Volcano region, towering terrain, abundant rainfall, and well-preserved virgin forests, the estate's coffee possesses unique charm and a lingering aftertaste.

FrontStreet Coffee tells you! Esmeralda Estate's Geisha is classified into three grades: Red Label, Green Label, and Blue Label. Today, we're mainly sharing the Reserve batch - Green Label Geisha.

After years of planting experiments, Esmeralda Estate discovered that only coffee beans harvested from Geisha coffee trees growing at altitudes above 1,400 meters can exhibit the citrus and jasmine floral flavors characteristic of Geisha beans. Therefore, they grade their Geisha beans according to planting altitude and actual cupping scores, creating "Red, Green, Blue Label" grades.

Green Label - [Reserve Batch]

Grown at altitudes of 1,600-1,800 meters, this is a micro-batch blend from three different estates: Jaramillo, Quiel, and Cañas Verdes. Although it's a blended Geisha, it possesses the classic flavors of the Red Label.

Although not the highest-grade auction beans, the Green Label grade still carries the classic flavors of Geisha coffee beans - floral notes, fruit aromas, citrus acidity, and a thick, juicy mouthfeel. The selection of perfectly ripe coffee fruits creates rich sweetness, bright fruit acidity, and delicious flavors. This grade of Geisha beans is also available in both washed and natural processed green beans.

Now let's share the brewing method for Green Label Geisha!

Pour-over Parameters

16g coffee grounds, V60 dripper, water temperature 91°C, coffee-to-water ratio 1:15, grind size BG 6S (58% retention rate on China standard #20 sieve).

Brewing Method

Bloom with 30g of water for 40 seconds (fresh coffee requires longer blooming time). Use a small water stream to quickly inject water to 130g in segments. When the water level drops and is about to expose the coffee bed, continue pouring to 240g and stop. When the coffee bed is about to be exposed, remove the dripper. Start timing from the bloom; extraction time should be around two minutes.

Flavor Profile

Citrus, jasmine floral notes, lemon, honey, bright fruit acidity.

Knowledge Extension

Although Esmeralda Estate has low coffee production, its coffee quality has earned the reputation of "world's best." Esmeralda Estate's four famous coffee brands include: Esmeralda Special, Geisha, Diamond Mountain, and Palmyra.

Important Notice :

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