Where Are Geisha Coffee Beans From - Origin and Variety Introduction

Origin of Geisha Coffee Beans - Introduction to Growing Regions and Varieties

Geisha coffee from Hacienda La Esmeralda has become a dream rarity in the coffee world. "Its floral aroma is like fireworks, continuously blossoming in your mouth during the tasting process, with juice-like notes of lemon, citrus, and strawberry, making it more like juice than coffee." As one Geisha coffee enthusiast once said: What other coffee can dominate the scene like Geisha? Drinking Geisha coffee from Panama's Hacienda La Esmeralda each year has become an indispensable annual ritual for coffee enthusiasts, much like enjoying a birthday feast. The dry aroma of Geisha is exceptionally bright and elevated, with characteristics of rose and jasmine, also revealing hints of pomelo and citrus; light roast brings nutty aromas; the wet aroma similarly features hazelnut notes and reveals more floral characteristics. In terms of taste and flavor, the initial experience may be slightly more reserved compared to the elevated aromas, but as it cools slightly, the floral and fruity notes gradually rise with the decreasing temperature, and the cold aroma is exceptionally outstanding (sweet dried fruits, rose hips, orange marmalade, strawberry jam, hints of pine, cherry, vanilla, and rose gradually recede, giving way to lemon-like fruitiness). With proper roasting, they offer an experience akin to sipping the fragrance of a fresh bouquet of flowers.

To highlight the characteristics and aromas of these beans, the roast level is brought to the verge of second crack. The verge of second crack and first crack of second crack are commonly used roast levels that best bring out the inherent qualities of the beans. Too light a roast results in off-flavors, while too dark a roast damages the floral aromas and fruit acidity. Of course, adjustments should be made based on the specific characteristics of the coffee beans and the roaster's understanding of them. Geisha green coffee beans display a beautiful blue-green color with a jade-like warm texture. They smell of fresh grass, peaches, berries, and possess a unique milky sweetness typical of oolong tea that most coffee beans lack. It seems that aroma and flavor require associative thinking, but the subtle tea-like quality is something we can clearly perceive.

To highlight the characteristics and aromas of these beans, the roast level is brought to the verge of second crack. The verge of second crack and first crack of second crack are commonly used roast levels that best bring out the inherent qualities of the beans. Too light a roast results in off-flavors, while too dark a roast damages the floral aromas and fruit acidity. Of course, adjustments should be made based on the specific characteristics of the coffee beans and the roaster's understanding of them. In the coffee world, the king and queen are Jamaica Blue Mountain and Hawaii Kona. In the past, the definition of premium coffee followed Japanese standards, with over 90% of Blue Mountain being exported to Japan, making it virtually impossible to find 100% Blue Mountain in the domestic market. As the quality of coffee-producing countries continues to improve and information becomes more shared, we've gained access to more specialty coffees, and this particular Panama Geisha has become the new king of coffee in recent years. However, there is no distinction between better or worse among them - they are all top-tier coffee beans. Quality can only be determined by personal taste preferences, without any distinction of high or low status.

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