How do you drink geisha coffee beans? How to make hand-brewed coffee from different producing areas of geisha coffee beans?

How do you drink geisha coffee? How to make hand-brewed coffee from different producing areas of geisha coffee beans?

The charming and exquisite coffee flavor of geisha coffee beans has been on the minds of many coffee fans. Due to the "picky" growing environment and low yield of the geisha variety coffee tree, the price of the coffee tree with exquisite flavor is naturally "frighteningly expensive".

Geisha/Gesha, due to its pronunciation close to the Japanese word for "geisha-Geisha", is called geisha coffee in some areas. Although the flavor of geisha coffee beans is exquisite, this elegant flavor comes from a specific growing environment. geisha varieties are very "picky" about the growing environment, and they are required to be planted in areas with high altitude, cloud shade or a large number of shade trees and fertile soil in order to have rich and charming flower fragrance, delicate and elegant fruit acid and tea-like sweet taste.

Why are the geisha coffee beans at the Emerald Manor in Panama so expensive? First of all, the Jade Manor was the first to discover that the geisha coffee beans have a charming floral fragrance, separated the geisha varieties from many varieties in 2003 and took good care of them, and won the championship in the BOP raw bean competition in 2004, which made the geisha coffee famous overnight and established the position of the Jade Manor in the boutique coffee industry. The second is the high altitude of the Jade Manor, rich volcanic soil and planted in the windbreak forest. The Panamanian geisha variety came from Ethiopia ~ was discovered in the geisha forest of Ethiopia in 1931 and then sent to the Coffee Institute in Kenya, introduced to Uganda and Tanzania in 1936, Costa Rica in 1953 and Panama in 1970. When it was introduced to Panama, people were unwilling to cultivate it because of its low yield, so it was planted in a windbreak forest to protect other coffee trees. In addition to the jade manor in Panama, geisha coffee is also grown in other producing areas, but because the elevation is not as high as the emerald manor, some Panamanian geisha flavor is not so exquisite. But! The soil in Panama is covered with volcanic ash, so the land is very fertile. Through the cup test in the front street, many geisha coffee beans from different producing areas of Panama will have a clear floral fragrance, bright and clean acidity and honey aftertaste, with rich layers. Through the cup test, we can know that the Panamanian geisha coffee beans have a rich sense of hierarchy, so the concentration can be slightly reduced when brewing, so that the flavor of each level is clearer. It is recommended that the cooking ratio is 1: 15. 5-1. The coffee beans are brewed at 90-91 degrees Celsius, and the coffee bean is grinded with medium and fine grinding (the screening rate of Chinese standard No. 20 sieve is 77%).

Costa Rican geisha coffee beans

Judging from the above-mentioned transmission route of geisha varieties, Costa Rica began to plant geisha earlier than Panama. Costa Rican coffee plantations provide fertile volcanic ash, mild and suitable temperatures and stable and abundant rainfall for the volcanic terrain, which are all important factors in the production of excellent coffee in Costa Rica. Since Panama geisha became famous overnight, many coffee farms in Costa Rica have also begun to grow geisha coffee beans, especially in the Tara Zhu producing area. The rich microclimate in the Tarazhu producing area makes the temperature difference between day and night up to 26 degrees Celsius. The huge temperature difference between day and night can make the coffee fruit better accumulate nutrients and produce a more delicate flavor. Through the cup test of Costa Rican geisha coffee beans in the front street, it is found that its flavor tone is similar to that of Panama, with floral fragrance, high acidity of lemon, juice-like taste and relatively full overall taste. Through the cup test, we can know that the overall fullness of Costa Rican geisha coffee beans, so it is recommended to use 91-92 degrees Celsius, the proportion of powdered water at 1:15, and the medium and fine grinding of coffee beans (the screening rate of Chinese standard No. 20 sieve is 80%).

geisha coffee beans from Ethiopia

The most representative geisha coffee in Ethiopia comes from the geisha village manor, which is a rare manor dominated by planting geisha varieties. Because the geisha variety planted in geisha Village belongs to the wild geisha variety, it is close to the plant and flavor of the familiar Panamanian geisha variety, but on the whole it is still not much like the Panamanian geisha coffee flavor. In order to distinguish between the two kinds of geisha, the geisha variety of Ethiopia was named "Gori geisha" (because the variety was found in the Gori geisha Forest). Qianjie through the cup test geisha coffee beans, coffee flavor to yellow drupe (yellow peach) flavor as the main tone, with medium-to-high sweetness, good performance of batches and even taffy-like flavor. Through the cup test, we can know that Esser's geisha coffee beans have a very good sense of sweetness, so when brewing and cooking, we can use 91-92 degrees Celsius to stimulate more sweetness. the grinding thickness of coffee beans is recommended to be medium and fine grinding (the screening rate of Chinese standard No. 20 sieve is 80%). The recommended cooking ratio is 1:15.

Colombian geisha coffee beans

It is only in recent years that Colombia began to introduce geisha coffee beans from Panama. Colombian coffee growers are mostly located in mountain areas, with rich microclimates, mild temperatures and flavored water resources that provide a good growing environment for coffee. The front street tests Columbia's rose coffee beans through a cup, with floral aromas, soft acidity of oranges / mandarins, honey sweetness, and a tea-like finish. Through the cup test, we can know that Colombian coffee beans are soft and balanced as a whole, so it is recommended to boil coffee beans at 90-91 degrees Celsius in the proportion of powdered water at 1:15, and medium and fine grinding is recommended for coffee beans (the screening rate of Chinese standard 20 sieve is 78%).