The story of geisha coffee varieties in Panama the flavor of geisha coffee describes the taste of geisha coffee

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The story of a geisha in Panama

This excellent quality is synonymous with the breed of geisha, an Ethiopian heritage and made Panama's first agricultural research station from CATIE in Costa Rica in 1963 by Pachi Serracin (known as Don Pachi), hoping that it would be on two coffee leaf rust plants that were affected by crops in Central America. Early attempts to plant this moody variety, which thrives at high elevations, were unsuccessful. Planting trees at low elevations is likely to produce rust-unbelievable!-coffee tastes bad. The cherry variety has been unknown for decades-although some trees have survived on some farms in Costa Rica and Panama, their cherries are mixed with other varieties of cherries, thus losing their unique flavor.

It was not until 2004 that an entrepreneurial Panamanian farm (Finca Esmeralda) rediscovered the existence of a geisha, separating the production of geisha trees from geisha trees and adding the coffee beans to the tasting Panamanian Coffee Competition (Taste of Panama coffee). Not only did the geisha team win the game, but the judges were surprised by its extraordinary trophy shape-more reminiscent of the excellent Yirgacheffe than the centre-back. Since then, Panama has been known for its high-quality geisha / Gesha due to the encouragement and support of Finca Esmerelda's team to other farmers.

From history to today, Panama is famous for people from all over the world coming to invest in coffee farms. This is an attractive investment, not only because of the land commitment of delicious coffee, but also because of the amazing natural scenery. However, with the rise in land prices and the expansion of new development projects, this investment also threatens the specialty coffee industry.

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