Luckin Geisha Coffee Varieties Regional Characteristics Americano Flavor Description Mouthfeel Estate Specialty Coffee Introduction

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Since Luckin Coffee launched its Geisha SOE series, it has become a hot topic among coffee professionals. Many people think that using Geisha coffee beans to make espresso and then adding water/milk to create various espresso-based products is somewhat wasteful.

Why Do So Many People Feel It's Wasteful to Use Geisha Coffee Beans for Espresso?

Although Luckin Coffee launched a Geisha SOE, they didn't use the well-known, expensive, and low-yield Panamanian Geisha coffee beans. People think Luckin Coffee is being wasteful probably because Panamanian Geisha coffee itself has delicate floral aromas and fruity acidity, making it suitable for light to medium roasting.

As a chain store, Luckin Coffee needs to minimize differences between each location's products, while espresso emphasizes richness, so they roast the Geisha coffee beans to a dark level. The darker the roast, the more the unique floral and fruit aromas of Geisha coffee are destroyed.

In fact, the Geisha coffee beans used by Luckin Coffee this time are not the variety everyone knows, full of floral and fruity aromas. Instead, they are native coffee beans from the Benshanguel region in Ethiopia's Gesha area.

Just like how Yirgacheffe coffee beans are named after their coffee-producing region, Luckin's Geisha coffee beans follow the same principle.

What's the Difference Between Panamanian and Ethiopian Geisha?

According to research by FrontStreet Coffee, although Panamanian Geisha also originated from the Gesha area, before it became famous, the variety had already been cultivated and studied by different countries and researchers, developing many different Geisha varieties, and was registered as T2722 after entering Costa Rica.

The coffee beans from the Panama region have undergone multiple generations of cultivation, and the coffee plants have continuously optimized their genes to adapt to the local terroir and climate, ultimately creating such delicate flavors.

However, Ethiopia's Geisha, although also from the Gesha area, has not been domesticated by humans, nor has it left the region to undergo genetic changes, so it is truly native. Therefore, its flavor is not as good as everyone imagines.

In Teacher Xu Baolin's "Bean Hunter 2," it is mentioned: "Native Geisha varieties are roasted after the second crack, with cupping flavors showing berries, nuts, spices, plant roots, etc."

It's worth noting that Luckin Coffee this time also used coffee beans roasted to near the second crack or after the second crack. As a commercial coffee brand, they pursue consistency in every cup of product. Light roasting obviously cannot achieve this effect, and it's not necessarily suitable for making espresso.

What is the Flavor and Taste of Geisha Americano?

FrontStreet Coffee used Chaka Geisha coffee beans, also from the Geisha Village in Benshanguel, Ethiopia, to make Americano coffee.

20g of coffee beans are ground into very fine coffee powder, and 94°C hot water is pushed quickly through the compressed powder layer by a coffee machine at 10 bar pressure, extracting 40g of coffee liquid, with an extraction time of 27 seconds.

Then mixed with hot water at a 1:5 ratio, the Geisha Americano's flavor profile shows: citrus-like acidity, almonds, tea-like sensation, and a slight root-like taste. The mouthfeel is somewhat thin, not full and rich enough.

Important Notice :

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