Panamanian Emerald Manor Geisha Coffee introduction what is the flavor of geisha coffee?

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Geisha, originally a wild coffee variety growing in southwestern Ethiopia, was brought to a coffee estate in the Bork District of Panama in 1963. Because of its poor yield and high tree species, it was planted next to the coffee farm as a windbreak.

2004 was a year that changed the fate of a geisha.

In that year, the son of the coffee farm searched the coffee trees in the estate for testing in order to participate in the national coffee competition, but accidentally found a geisha.

In the competition, Geisha won the championship with a strong and complex flavor, with one of the judges describing it as the Cup of God, and then winning the title for four consecutive years.

In the auction house, geisha also broke many high price records.

Compared with the typical Panamanian coffee flavor, geisha's distinctive features are impressive, full of jasmine aromas, with sour and sweet notes of orange, lemon and honey, clean and soft on the palate.

Slightly sour but not bitter, full of flower and fruit aroma, no wonder some people describe it as coffee that does not look like coffee.

What is geisha coffee? Is it related to Japan? In fact, it has nothing to do with the traditional Japanese geisha. Geisha / Gesha is a special kind of coffee, such as bourbon, Pacala, typical and so on. It is an original variety found in the town of Gesha in southwestern Ethiopia in the 1930s.

In 2004, geisha won the prize in the Global Panama (BOP) Competition and became the focus of the world. Daniel Peterson of Hacienda La Esmeralda introduced them to the international team, which surprised coffee professionals and was declared a "god in a cup". Since then, the price of geisha coffee has been rising every year.

Geisha coffee is an extremely aromatic coffee, you can find sweet flowers, citrus blossoms, jasmine and sweet aromas.

Qianjie Coffee recommends the roasting degree of Geisha Coffee

Qianjie Coffee suggests baking geisha coffee to an explosion or so, so that it can retain its floral and fruit aroma, good citrus acidity, and rich layers.

Cup test features: very lush and delicate sweet flower aromas, especially jasmine and coffee flowers, with obvious lemon-lime citrus acidity. Rich fruit and light candy flavors. Soft, rich, delicate and light chocolate taste. A coffee with a distinct pedigree and very approachable.

Suggestion on brewing coffee in Qianjie

It is recommended to use a cake cup to increase the mellow taste of geisha coffee, with citrus sour notes, bergamot, cream flavor, with rose tea-like aroma.

If you use a V60 filter cup to brew geisha coffee, it will have a relatively clear flavor level.

Recommendations for cooking parameters: degree of grinding: medium grinding / water temperature: 90-92 ℃ / ratio of powder to water: 1:15-1 ℃ 16 / extraction time: two minutes

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