Professional coffee roasting | how should Rosa Geisha coffee be roasted?

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

I think even people with loose pockets will not use Geisha as practice beans, a pot of practice, perhaps so, when drinking Geisha, the mind will inevitably fly over a lot of unknown totems.

Recently, there is a 90 + Geisha Super Red, which is bidding for US $5000 a kilogram. People who have drunk it are full of praise, and the words are difficult to describe its delicacy. It is the bean of this year's competition for the world champion. 90 + is almost full of beans from their families because of the popularity of Geisha, but the people who are most related to Geisha are the protagonists of this article, Boot Coffee and Willem Boot, the owner of Panamanian mule manor (Finca La Mula), in addition to Rudolph Peterson, owner of Panamanian Jade Manor.

After drinking Geisha on 2004 BOP (Best of Panama), Boot was completely subdued by its unique flavor. In 2006, under the sponsorship of USAID of the United States Agency for International Development, a team was organized to Ethiopia on a "journey in search of Geisha". The five members included Joseph Brodsky, the founder of 90 +, and Xu Baolin, the boss of Osher. According to the description of the Osher website

Because of the heavy rain, we only reached Mizan. Although we were close to Geisha Mountain, we still had to trek on foot. Later, in the mountains of Bonga, we did find wild coffee trees, and local government officials kept urging us to return towards evening. Only later did we know that some mountain people had encountered lions in this area.

There are three villages near Geisha Mountain. The names of the towns are all pronounced Gesha. Without a field visit to collect coffee berries, it is really impossible to solve the Geisha mystery. In fact, this trip to Geisha was based on historical materials and scholars' itinerary. It was also the first visiting team after 1970, but unfortunately it was not able to reach all the locations.

Boot searched for Geisha in 2006 and arrived close to the Gesha settlement. The person wearing sunglasses in the middle was Boot. It looked as if he had found four plants suspected to be native species of Geisha.

Photo Source: https://bootcoffee.com/press/

Gesha is settled in the extreme southwest of Ethiopia, where Boot arrived that year, and where the native species Gesha is now cultivated.

Photo Source: https://bootcoffee.com/press/

In addition to running Boot Coffee, a self-baking shop in San Francisco, Willem Boot bought 5 hectares of land at an altitude of 1700-1800 in 2006 at the southern foot of Mount Baru in Poquet, Panama, and began growing Geisha, also known as Finca La Mula, in 2007. Mule Manor's Geisha won the first prize when he first participated in BOP in 2014 and became famous.

If you spend so much space on the origin of Willem Boot and Geisha, how is Geisha going to bake? The following is the information provided by Willem Boot. Find it for your reference. I can't afford to buy or play the Geisha of Champion Manor. I can't prove it to you.

The mule manor is located at the southern foot of the Baru volcano.

Photo Source: https://bootcoffee.com/wp-content/uploads/2014/10/lamula_roasters_guide.pdf

Because the mule manor is 1700-1800 meters above sea level, which is higher than the jade estate's 1550 meters, its Geisha bean density is also 5% higher than other Panamanian Geisha, which is particularly difficult to bake. The main challenge of baking mule manor Geisha is how to bake its special floral notes. According to Boot's experience, excessive hot air is not conducive to the development of mule manor Geisha flowers. The more the air volume is used, the longer it takes to raise beans before the flowers will come out.

If your roaster is only suitable for baking with a large air volume (e.g. Probat, Giesen, Loring) and it is difficult to reduce the air volume, Boot recommends sealing the bag for at least 72 hours before selling or providing service. When baking with a lower air volume, the fragrance of the flowers will be significant after 24 hours of baking. Below are the baking records of Boot using a San Franciscan roaster, both floral and fruity. The temperature is lower than baked beans, the firepower is set to 70% (5), the amount of beans is 70% of the full load, and the development time (Development Time) at the beginning of the explosion is 2:36, which is the maximum development time recommended by Boot (no longer). The shallow baking flavor of mule manor Geisha is better.

Key recording point

The point of explosion is to hear the crack and smell the flowers at the same time. The beans in the mule manor basically burst very quietly, and this record is the recommended maximum baking degree (no deeper). Try a lighter baking degree, such as 2 minutes and 1 minute 45 seconds after an explosion. Boot found that the baking with a high proportion of hot air makes beans develop from the inside out (with more airflow tend to roast the beans more indide out), which is easy to overbake, so it is suggested that the development time of exploding should be shortened when collecting high hot air than baking.

One burst 10:34 365F/185C

Finish baking 13:10 385F/196C

Development time: 2:36

Photo Source: https://bootcoffee.com/wp-content/uploads/2014/10/lamula_roasters_guide.pdf

Photo Source: https://bootcoffee.com/wp-content/uploads/2014/10/lamula_roasters_guide.pdf

Firepower adjustment order 5-pound 4-pound-3-pound-2-pound 4 (5 represents 70% firepower)

Photo Source: https://bootcoffee.com/wp-content/uploads/2014/10/lamula_roasters_guide.pdf

How come there is no RoR per minute? It doesn't matter. We'll draw it ourselves.

There are videos on Youtube to refer to: