The characteristics and main flavor of geisha coffee in different producing areas describe where to grow geisha coffee.

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For the definition of geisha Coffee, people stay on the flavor characteristics with rich and charming floral aroma. On the other hand, the rich and charming floral fragrance only appears on the Panamanian geisha Coffee. As for the geisha Coffee grown in other regions, although it also has the scent of flowers, it will not be so prominent, or only slightly floral. Since geisha became famous from the Emerald Manor in Panama, geisha Coffee has also been grown in other coffee producing countries, but the flavor is obviously different, followed by the difference between Panamanian geisha Coffee in front Street, Costa Rica geisha Coffee and Ethiopian geisha Coffee. Ethiopian geisha Coffee

Ethiopia is the birthplace of rose coffee, but now the geisha coffee beans grown in Ethiopia's rose village are not genetically related to the Panamanian rose coffee beans as we know them. Ethiopia's geisha Coffee is divided into three branches, Gori geisha Gori Gesha (GG): this variety replicates the genetic diversity in the Gori Gesha coffee forest. Illubabor Forest 1974 (IF): found during an expedition to the Illubabor Forest in 1974, a variety with antibodies was later developed by the Ethiopian Research Center. Rose 1931 Gesha 1931 (G31): a combination of varieties with different forests, which is very similar to Panamanian rose. It is screened by observing its plant type, bean shape, order size and cup flavor.

However, the genes of the first two geisha coffee beans are completely different from those of Panamanian geisha coffee. According to the official description, geisha 1931 is the closest to Panama's geisha in terms of plant shape and cup test. but in fact, there is very little genetic consistency, so the flavor of Ethiopian geisha coffee and Panama geisha coffee can be said to be completely different.

Qianjie Coffee-- Oma 059 Coffee beans in Ruoxia Village

Grade: Rarities (Gold) label Gold Standard

Treatment: insolation (32 days)

Product: Gesha 1931

Guojia: Ethiopia Ethiopia

Production area: Bench Maji Banchi Maggie

Altitude: 1931-2040m

Ethiopian geisha Village Golden Standard geisha Coffee Bean flavor: obvious fermentation in the mouth, citrus aroma, flower aroma, sweet and sour berry, creamy smooth, soft acidity, medium sweetness, finish.

Panamanian geisha Coffee Panama geisha Coffee is the beginning of the definition of Panama geisha Coffee. "geisha Coffee has a charming floral aroma, berry-like sour and sweet" is the beginning of the geisha Coffee in the Emerald Manor of Panama. Found in the geisha forest of Ethiopia in 1931. geisha was then sent to the Coffee Institute in Kenya, introduced to Uganda and Tanzania in 1936, Costa Rica in 1953 and Panama in about 1960. In 2004, Jade Manor rose to fame in the BOP competition, which established its position in the boutique coffee industry.

Jadeite Manor geisha Coffee is divided into three kinds: red label batch geisha Coffee is planted at an altitude of 1600-1800 meters above sea level and the cup test score is more than 90 points. It is mainly produced in the two producing areas of Jaramillo and Canas Verdes. The Red Standard geisha Coffee on Qianjie Street comes from Cannes Vidis, which is tanned and has a distinct rose aroma and sweet and sour berries.

The green bid batch does not participate in the bidding, but the quality is still excellent. Green label batch geisha is planted at an altitude of 1600-1800 meters above sea level, which is mainly produced in different lots such as Jaramillo, Canas Verdes and so on. The green standard geisha coffee in Qianjie is divided into sun drying and water washing, which has the aroma of flowers, fruit and citrus, and the taste is fresh and clean, while the sun treatment has the tone of washing treatment and gives it a thick and juicy taste.

The blue standard is planted at an altitude of 1400-1500 meters above sea level. The blue standard is a mixture of geisha coffee beans from three different plots: Jaramillo, Canas Verdes and El Velo. In previous years, Blue Standard geisha only had water washing treatment, but in 2020, the Blue Standard batch added a new way of sun treatment. The blue standard geisha coffee on the front street has sun exposure, the washed blue standard has a light floral aroma and bright acidity, while the sun treated blue standard has a slight floral aroma and a full sense of juice.

Qianjie Coffee-Jade Manor Red Standard geisha Coffee beans

Producing area: Pokuit, Panama

Manor: Jade Manor

Parcels: with the Cannes Vidis Mario parcel

Altitude: 1700m +

Treatment method: solarization treatment

Panamanian jade manor red standard geisha coffee brewing flavor: bright roses, citrus aroma, Xuan rice, berries, apricots, compound fruit, honey, thick juice, rich flavor, sweet obvious.

Costa Rican geisha Coffee

Just in front of the street, when talking about Panamanian geisha coffee, it was also mentioned that Panamanian coffee was grown in Costa Rica for nearly 200 years. As an important cash crop in the country, coffee industry is very mature, and now there is no shortage of new estates. Most of these estates have resources and are willing to grow geisha coffee, the most famous of which is the geisha beans of Little Candle Manor.

The microclimate of Candle Manor is conducive to the growth of coffee; in the early morning of the dry season, it can experience a temperature of 9 degrees Celsius, rising to 35 degrees Celsius at noon, and then dropping to 9 degrees Celsius at dusk. Such a huge temperature difference between day and night can make the coffee fruit better accumulate nutrients and produce a more delicate flavor.

Qianjie Coffee-geisha Coffee beans in Candle Manor, Costa Rica

Producing area: Costa immediately Tarazu

Manor: small Candle Manor

Variety: geisha variety

Treatment: washing treatment

Altitude: 1750m

Costa Rican geisha coffee brewing flavor: smells of jasmine, imported lemon with obvious acidity, high cleanliness, juice-like taste, honey sweetness in the middle, green tea in the aftertaste.

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