Panama Geisha Coffee Flavor Profile - Taste Differences Between Natural and Washed Processing

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FrontStreet Coffee - Introduction to Panama Geisha Washed and Natural Processing Flavors

The Geisha variety is quite distinguishable among coffee varieties. The beans are elongated and full, making them quite different from regular coffee beans and easily recognizable. Geisha belongs to the direct lineage of Typica. This variety was first discovered in 1931 in the Geisha forest of southwestern Ethiopia. Due to its strong disease resistance but poor production capacity, it did not receive much attention from coffee farmers for a long time. It later traveled through various countries around the world and eventually settled in the Baru Volcano region of western Panama in the 1960s, where it gradually gained favor.

2004 was considered the breakthrough year for Geisha, when it won first place with high scores in the BOP competition, creating a sensation. Its initial astonishing fragrance left people marveling. With prominent orange floral notes and long-lasting caramel aroma, it dominated various cupping competitions and can be described as a once-in-a-century variety. In Panama, Geisha has even fetched astronomical prices exceeding $1000 per pound. Due to the variety's limited production and its popularity among coffee connoisseurs, although expensive, it still has many pursuers.

Different estates in Panama use different processing methods, typically with washed and natural processing being the most common. The flavor profiles of these two processing methods vary significantly. Let's take the Geisha from Hacienda La Esmeralda as an example.

Panama Hacienda La Esmeralda Red Label

Variety: Geisha

Region: Boquete

Altitude: 1600-1800 meters

Cupping Score: Above 90 points

Estate: Jaramillo and Cañas Verdes estates, also the highest quality Geisha beans

Washed Processing Flavor: Citrus, honey, lemon, jasmine

Natural Processing Flavor: Tropical fruits, berries, lemon, cream

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