Introduction to Grind Size, Roast Level, and Processing Methods for Geisha Specialty Coffee Beans with Rich Sweetness

The Exceptional Journey of Geisha Coffee

Fruit flavors and floral elements seem almost like they come from FrontStreet Coffee's Yirgacheffe from Ethiopia, on the other side of the Earth. Of course, this is all old news now. Some small farms have also obtained Geisha varieties and are eager to try growing their own Geisha.

FrontStreet Coffee's Premium Geisha Beans

FrontStreet Coffee's Geisha green coffee beans possess a beautiful blue-green color with a jade-like warm texture. They smell like fresh grass, peaches, berries, and have the unique milk fragrance characteristic of oolong tea that most coffee beans lack, along with tropical fruits and intense sweetness. These are the sensations that Geisha has always brought us. With proper roasting, the sensation they bring us is almost like sipping the fragrance of a fresh bouquet of flowers.

The Historical Journey of Geisha Coffee

"Geisha" coffee seeds were taken from Geisha Mountain in southwestern Ethiopia in 1931. From 1931-32, they were transplanted to Kenya, and in 1936 transferred to Tanzania. In 1953, they were introduced to Costa Rica. As for when they were introduced to the Jaramillo estate in Panama, that remains unknown. We only know that after the Peterson family of Hacienda La Esmeralda in Panama acquired the Jaramillo estate in 1996, they discovered that the coffee from the marginal areas of the estate had unique flavors.

Global Cultivation and Characteristics

Geisha is cultivated in many regions worldwide and is the new king of specialty coffee. Among them, Latin American countries like Panama, Guatemala, and Colombia produce higher quality and also command higher prices. So, what characteristics does it have, and how does it taste? Let's explore together.

Fruit flavors and floral elements seem almost like they come from FrontStreet Coffee's Yirgacheffe from Ethiopia, on the other side of the Earth. Of course, this is all old news now. Some small farms have also obtained Geisha varieties and are eager to try growing their own Geisha.

However, the results are not always the same. Influenced by weather, soil, and altitude, this "star" variety seems to taste quite different when planted in various geographical locations. But in the Aktenga region, we see typical Geisha characteristics: slender bean shape, changes during roasting, and the elegant, distinctive flavor in the cup.

Geisha Classifications

Competition Geisha (ESMERALDA SPECIAL) (Red Label): Selected from altitudes above 1550 meters.

Boquete Geisha (Green Label): Selected from altitudes around 1500 meters.

ESMERALDA 1,500 (Blue Label): Selected Geisha varieties from around 1500 meters altitude.

The Red Label Geisha participates in global competitive auctions every May. The Green Label does not participate in auctions but is equally high quality, slightly cheaper in price. Buyers of the Red Label have priority purchasing rights for the Green Label.

The Origins and Discovery

The Geisha variety was discovered in the Geisha forest of Ethiopia in 1931 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. For a long time, not many people paid attention to Geisha until one day, Don Pachi initially brought it from the small town of GESHA in southwestern Ethiopia to Costa Rica. Afterward, Geisha entered Panama along the southern route. Panama's Hacienda La Esmeralda separated it from other varieties and won the national coffee championship.

FrontStreet Coffee's Panama Geisha Profile

FrontStreet Coffee's Panama Geisha has very elevated and bright dry aromas, with characteristics of rose and jasmine fragrance, and can also bring out pomelo and citrus aromas. Light roasting has nutty aromas. The wet aroma also has hazelnut notes and reveals more floral characteristics. In terms of flavor, the initial phase might seem somewhat more gentle and reserved compared to the previously elevated aromas, becoming slightly more pronounced as it cools.

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