What Makes Geisha Coffee Taste Special? Green Label Geisha Pour-over Flavor Experience Sharing

FrontStreet Coffee - Hacienda La Esmeralda Green Label Geisha Pour-over Recipe

Geisha, a subspecies of Arabica coffee, is renowned for its intense jasmine fragrance, mild lemon acidity, and flavors of roasted sweet potato, bergamot, and white grape. These distinctive characteristics make it exceptionally distinguished, earning high praise in the specialty coffee community in recent years. Due to the similar pronunciation of "Geisha" to the Japanese word "geisha," it is also referred to as "Geisha."

Named Geisha, Truly Queen

Despite Geisha's current popularity, it remained largely unnoticed for many years. That changed when Don Pachi brought Geisha from the small town of Gesha in southwestern Ethiopia to Costa Rica, from where it later traveled along the southern route to Hacienda La Esmeralda in Panama. In 2004, Hacienda La Esmeralda achieved a cupping score of 94.6 at the "Best of Panama" (BOP) competition, breaking the BOP record and claiming victory. To this day, Geisha remains outstanding among coffee varieties, representing the highest quality pursued by green coffee merchants and coffee enthusiasts alike.

Geisha coffee features bright acidity, with flavors of citrus, jasmine, honey, and lemon. Its low yield results in relatively high prices for these coffee beans. So how can one brew to bring out these unique flavors? Today, FrontStreet Coffee will share a pour-over recipe using Panama's Hacienda La Esmeralda Green Label Geisha, hoping to be helpful to everyone!

Hacienda La Esmeralda Green Label Geisha

Country: Panama

Region: Boquete

Estate: Hacienda La Esmeralda

Altitude: 1600-1800 meters

Processing Method: Traditional Natural

Variety: Geisha

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

Brewing Technique: Bloom with 30g of water for 30 seconds. Using a small, even stream, pour to 125g in stages. When the water level drops and is about to expose the coffee bed, continue pouring to 225g, then stop brewing. When the coffee bed is about to be exposed, remove the dripper. Discard the final 5g of water. Extraction time should be around 2 minutes from the start of blooming.

Flavor Notes: Citrus notes, jasmine fragrance, honey, lemon, melon

Knowledge Extension

Esmeralda Boquete Special Selection Green Label Geisha does not participate in auctions but maintains equally high quality at a slightly lower price point. Buyers who purchase red label lots have priority access to green label lots. Conversely, because it doesn't participate in auctions, its price is not as expensive as red label Geisha, offering excellent value for money.

Important Notice :

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