What is the difference between the flavor of geisha coffee in Ethiopia and that in Panama?

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geisha Coffee is well-known. In addition to Panama, Costa Rica, Colombia and other countries also grow geisha Coffee varieties, including Ethiopia's famous geisha Village Manor. The cup of geisha coffee in the front street is not very similar to the Panamanian geisha as we know it. The geisha coffee beans grown in Panama have a charming floral aroma in both dry and wet fragrance, while the geisha grown in the village is characterized by stone fruit in the entrance, which is slightly inferior to the Panamanian geisha.

The geisha Coffee of geisha Village Manor is very popular, and many contestants choose some batches of this estate to participate in the competition and win the place, including Zhao Jiabao from Hong Kong who used geisha Coffee from geisha Village Manor to win the second runner-up of the 2017 World Barista Competition. In the same year, Japan's Guiji Ishiya also chose geisha Village Coffee to win the first Japanese barista Competition (JBC) of his 10-year competition. So how did Rose Xia Village rise?

Guoxia Village Manor

Gesha Village Coffee Estate

In 2007, documentary director Adam Overton and photographer wife Rachel Samuel came into contact with the Gera Coffee Forest in the Banchi Maji region while shooting a documentary about Ethiopian coffee for the Ethiopian government, and in the process they came up with the idea of building their own coffee estate and brand. In 2009, they were lucky enough to meet the famous mule owner and BOP judge Willem Boot, and Willem Boot's idea provided an opportunity for the Overton couple to return to Ethiopia to find the birthplace of geisha. Finally they came to Banchi Magi, an area in southwestern Ethiopia near South Sudan, where many places are known as the village of Gesha and where primitive roses are most likely to be found.

Adam followed WillemBoot on an adventure in the forest around the manor. In a jungle magically surrounded by a thick forest, he found a variety of wild tree species, and what surprised them most was to find the wild geisha. Later they learned that this was the place where the rose species were first found in the Gori Gesha forest. So they collected seeds from native rose trees, screened them, and planted them in geisha Village. They decided to build the estate here and name it Gesha Village Coffee Estate, a 475-hectare coffee farm about 12 miles from the Gori Gesha Forest.

geisha coffee variety

Gasha

geisha coffee has a slender bean shape and a fresh and pleasant flavor. from these two points, geisha coffee is not like a coffee variety in Central and South America, but more like an Ethiopian coffee variety. So when was geisha introduced into 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.

Although geisha has strong disease resistance, its yield is low, so at that time, people cited this quality as a variety of improved plants and disappeared until the jadeite manor owner rediscovered them in the windbreak forest. Gesha Village has a strong flavor in the past two years, not only ended with an astonishingly high price in two consecutive years of manor independent bidding, but also was chosen by a number of top players such as WBC, bringing the coffee kingdom of Ethiopia back to its peak and once again refreshing people's recognition of Ethiopian coffee.

There are three varieties in geisha Village, named after the expedition when the coffee was discovered: Gesha1931 and Gori Gesha and Illubabor provided by the Ethiopian Coffee Research Center.

Gori geisha Gori Gesha (GG): this variety replicates the genetic diversity in the Gori Gesha coffee forest.

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.

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.

Division of manor plots in Guoxia Village

The manor owner of Ruoxia Village has a very detailed numbering of the land, which is convenient for later management and flavor traceability.

The area and planting varieties of different plots in Guoxia Village

The terrain in the west of the manor is relatively high, so the three plots OMA, SURMA and SHEWA-JIBABU are slightly higher above sea level, while the shading ratio in the south is relatively higher, and the sun exposure time in the north is longer. Among the eight plots, manor managers choose the most suitable variety for each plot according to the microclimate differences such as elevation, soil conditions and shading conditions (as shown in the picture above) to ensure that each plot can form distinctive characteristics.

Classification of manors in Guoxia Village

There was no manor and estate hierarchy in Ethiopia, and after discovering the geisha Forest, Willem Boot and Adam decided to move the Panamanian coffee farm here, so geisha Village became the only coffee farm in Ethiopia.

In geisha Village, every step of planting and processing strives for uncompromising quality. At the coffee lab in Addis Ababa, as well as the official SCA standards, each batch is carefully selected and strictly graded through a rigorous cup testing process to ensure that buyers are provided with the best quality coffee beans. Finally, from extremely high-end and delicious treasures to exquisite mixed chakas, one is divided into four levels and is available to the world coffee market. What they do is that each batch, a label, can be traced back to the details of the bean. There is a strict grading system in Guoxia Village, which is competitive bidding, gold bid, red bid, green bid and Chaka batch.

Bidding batch

Accounting for only 3.7% of the annual output of Rose Xia Village, the top batch of the carefully selected manor can only be obtained through the global bidding of 2018 Rose Xia Village Coffee Manor. The cup test score of the 2018 bidding batch is 88.15-92.67 points, which is divided into champion selection (Champion's Reserve) and manor selection (Farm Reserve).

For example, Gesha Village 2018 Auction Lot RSV.6 belongs to the bidding batch.

Gold label batch

Jinbiao accounts for only 5% of the annual output of Ruoxia Village, which can be said to be of the same level as the bidding batch. The batches that contestants from all over the world usually choose, such as the WBC World Championship held in the Netherlands in 2018, the Australian and Japanese champions select gold bid batches to compete. Bakers with high quality requirements will also purchase, with complete traceability, each batch has outstanding flavor and high complexity, which is the best grade of the manor second only to competitive bidding.

Gesha Village Oma 059 Guoxia Village Oma 059 batch

Grade: Rarities (Gold) label Gold Standard

Treatment: insolation (32 days)

Product: Gesha 1931

Guojia: Ethiopia Ethiopia

Production area: Bench Maji Banchi Maggie

Altitude: 1931-2040 m

Red label batch

The batch with complete traceability has the typical flavor of geisha Village, the flavor intensity and complexity are slightly weaker than the gold standard batch, and it is a single batch with high performance-to-price ratio.

Gesha Village Coffee Estate Grower's Reserve

Rose Xia Village Red Standard geisha

Producing area: Banchi Maggie

Altitude: 1909-2069m

Variety: Gori geisha (Gorigeisha)

Treatment method: sun treatment Natural

Chaka batch

This is a blend of geisha Coffee produced by Ruoxia Village, which includes three varieties, namely, Gori Gesha, Gesha 1931 (Gesha 1931) and Illubabor (Essel original disease-resistant variety).

Gesha Village CoffeeEstate CHAKA

Gesha Village Chaka batch

Producing area: Banchi Maggie

Altitude: 1900-2100m

Varieties: Gori gesha, gesha1931 1931, Illubabor

Treatment: sun treatment

Coffee bean treatment

Natural

The Roxia Village Coffee of Qianjie Coffee is sun-treated. First remove the floating impurities, and then cover the sun with a thin layer of plastic sheeting on the African-style elevated scaffolding. when drying with a tanning bed, they will be screened again to select worm-eaten beans and coffee beans that are green in color. The total drying time is 18-30 days. Qianjie believes that the sun-treated coffee has obvious sweetness, soft acidity and the tonality of compound fruits in flavor.

The most popular coffee in Qianjie is the red label geisha of geisha Village Coffee. Next, let's take a look at how the Qianjie Baker baked this Red Standard geisha Coffee, and how the Qianjie barista cooked this coffee bean.

Suggestion on coffee baking in Qianjie

This Rose Xia Village Red Standard geisha belongs to the coffee beans in this year's new season, so the roasters of Qianjie Coffee extend the dehydration time when baking this coffee so that the bean surface and the bean core are heated evenly. Light roasting is used to show the acidity and aroma of this coffee bean.

Yangjia 800N, bean quantity 300g: furnace temperature 160℃, firepower 100g, throttle opening 3; temperature recovery point 1mm 39 ℃, opening throttle to 4, firepower raised to 150m; when furnace temperature is 148.1 ℃, bean meter turns yellow, grass smell disappears completely, and wind and firepower drops to 120in dehydration stage. The smell of toasted bread has obviously changed to the smell of coffee, which can be defined as a prelude to an explosion. At this time, it is necessary to listen carefully to the sound of the explosion point. The sound of the explosion point starts to explode at the 8pm 39th 25 ", the throttle opens to 5", the development after the explosion is 1mm "39th 45", 197.5 ℃ into the pot.

Coffee cup test report on Qianjie

Through the cup test in Qianjie, it is found that the flavor of this Rose Village Red Sun geisha Coffee is obviously yellow drupe flavor, white flower flavor, slight tea feeling mixed with obvious cream aftertaste.

The advantage is that the ultra-high sweetness brought by the exquisite sun treatment runs through all the time. Because of the high sweetness in the front section, the acidity is not sour, so it is a kind of soft acidity, while the creamy feeling at the end is more obvious. But the disadvantage is the lack of alcohol thickness, and the overall tastelessness after low temperature.

Qianjie coffee brewing Tips

Filter cup: V60 # 01

Powder content: 15g

Ratio of powder to water: 1:15

Degree of grinding: BG6H (78% pass rate of No. 20 screen)

Water temperature: 91 degrees

The front street cooking technique: first wet the filter paper and preheat the filter cup and the coffee pot. Steam with 30 grams of water for 30 seconds, small water flow around the circle to 125 grams for sectional injection, water level drop is about to expose the powder bed, continue to inject water to 225 grams to stop injection, and so on when the water level drop is about to expose the powder bed to remove the filter cup, (steaming starts timing) the extraction time is 1 minute 39 percent 55 ".

Cooking flavor: citrus acid at high temperature, mellow thickness, slightly lower temperature, soft acidity, yellow drupe flavor, creamy sweetness, slight flower aroma, slight black cocoa aftertaste, maple syrup and berries at low temperature.

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