Is Geisha Coffee Good? Panama Geisha Brewing Guide for Beginners - Hand Pour Coffee Tutorial

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FrontStreet Coffee's Geisha Coffee Introduction

The darling of specialty coffee, the increasingly expensive 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. Panama received it in the 1970s when Mr. Francisco Serracin from the Tumba Guiti farm obtained seeds from CATIE in Costa Rica and began growing Geisha coffee. Due to extremely low yields and the need to participate in bidding competitions, this coffee bean can be said to be hard-won.

In the southernmost part of Central America, Panama's small mountain town of Boquete and its Hacienda La Esmeralda estate are the birthplace of Geisha - the perennial champion of international competitions. Interestingly, "GEISHA" happens to have the same pronunciation as the Japanese word for "geisha." These two characters aptly describe the characteristics of this coffee bean, combining floral notes, tea aromas, berry flavors, citrus fragrances, peach scents, and more into one, creating a taste that is both sweet and refreshing.

Why is Hacienda La Esmeralda's Geisha becoming increasingly expensive, repeatedly setting new records?

First, its inherent quality is excellent, with good characteristics and outstanding flavor.

Second, the yield is low, making it precious due to its rarity.

Geisha coffee has many restrictive growing conditions, like a delicate beauty that requires extra time and attention to care for. Additionally, the harvest yield is also lower than traditional varieties.

It also requires high altitude - only Geisha grown at high altitudes above 1,500 meters can showcase the unique characteristics of this coffee bean. However, there is very little land suitable for growing coffee trees at high altitudes, further reducing the possibility of large-scale Geisha production.

Brewing Method

V60 dripper, 15g coffee grounds, water temperature 90°C, grind size BG-6S, water-to-coffee ratio 1:15

30g water for bloom, 30 seconds. Second pour to 125g, then stop pouring. Wait until the water level drops and is about to expose the coffee bed, then slowly pour to 225g. Wait until the water level drops and is about to expose the coffee bed, then remove the dripper. Total time: 2 minutes and 00 seconds.

In summary: FrontStreet Coffee is a specialty coffee research establishment that enjoys sharing coffee knowledge with everyone. We share without reservation just to help more friends fall in love with coffee. Every month, we hold three coffee promotion events with significant discounts because FrontStreet Coffee wants to let more friends enjoy the best coffee at the lowest prices. This has been FrontStreet Coffee's mission for the past 6 years!

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473