What kind of flavor is geisha? It's all geishas. What's the difference between Ethiopia's geishas and Panama's?

Before the millennium, geisha, like most unvalued varieties, was just an unknown "dragon actor". After the Emerald Manor made it known all over the world at the BOP event in 2004, this long-running "dragon set" variety turned around and became the object of tens of thousands of people.

Jasmine, citrus acid and honey texture are the excellent flavor displayed on the early stage, because this flavor is different from all other coffee at that time, so it left a very profound impact. And because of this, these three flavor characteristics have become the representative of the flavor of geisha, commonly known as "geisha flavor". However, we should know that not all geishas have the flavor of geisha.

Just like oranges in fruit, navel oranges, blood oranges and Xinqi oranges are all different varieties of oranges. Although we all call them oranges, they will behave differently because of different varieties.

Appearance, size, taste, or taste will vary from variety to breed. The same is true for geisha.

Different geisha varieties

70% of the formation of coffee flavor is determined by the genes of beans, as is the summer flavor of roses. Although there are many geishas on the market, not all roses have genes that can show the fragrance of flowers and fruits.

After the Panamanian geisha fire, people traced back to the source and found that the Panamanian roses were collected from the rose forest near the Essekafa forest in the 1930s. And the coffee beans originally marked with roses came from different local coffee trees, according to French biologist Jean-PierreLabouisse. In other words, geisha is not the only one. There are tens of thousands of different "geisha species" in Ethiopia, and the Panamanian geisha is just one of the many "geishas" in Ethiopia.

As a result, people have found different types of "geisha" one after another by returning to the birthplace of geisha. As a result, it appeared: although it is also a geisha, but the flavor of the geisha from Panama is floral, fruity and honey texture, while the geisha of Ethiopia is full of juice and fruit flavor. To a large extent, it is the taste difference brought about by the variety.

(the geisha of Ethiopia on the left and Panama on the right)

Different producing areas

The variety determines 70% of the flavor basis of a cup of coffee, while the remaining 30% is determined by the planting environment. "tangerine born in Huainan is an orange, and born in Huaibei as a trifoliate orange." this is an old saying that Qianjie likes very much. it just happens to be applied to the coffee crop, which roughly means: even if the same crop is planted in different places, then the taste will be very different. And the local flavor of boutique coffee is exactly like this.

The flavor of coffee is affected by many factors when planting, such as soil, rainfall, altitude, sunshine time and so on. Different producing areas will have different climatic environment, so even if it is the same geisha variety, as long as you plant it on different land, it will be obviously different in taste because of the different environment, which will eventually cause it to deviate from the taste you remember. For example, the geisha planted in Costa Rica will have a characteristic sweet orange flavor; the geisha in Ethiopia will have lemon fragrance and so on.

Different treatment

The treatment of raw coffee beans is also an important link that affects the flavor of coffee. Even if your geisha varieties are the same and the planting environment is the same, its flavor will change greatly due to different treatments.

The treatment of raw coffee beans can be understood as a fermentation process. Different treatments will make coffee beans have different fermentation time, fermentation degree, and the number of substances involved in fermentation, these differences will lead to changes in coffee flavor.

For example, the geisha seed of Panama, which is treated conventionally, emits traditional rose flavors such as white flowers, citrus and berries, while if it is a geisha treated with anaerobic treatment, take the 90 + Juliet geisha as an example. it exudes unique flavors of champagne, musk grapes and spices. These flavors are precisely the changes that the treatment brings to the flavor, so although it is also the geisha of Panama, it will also develop a completely different coffee flavor as a result of the treatment.

So we all know why it is also a geisha, but the taste will be very different! Variety, origin and treatment are all the crux of the problem. Of course, roasting is also very important to the flavor of coffee. But it is mainly through the adjustment of the saved flavor, to put it simply, it is responsible for controlling the expression of each flavor, not directly adding flavor to the coffee. So the first three will be more important for the formation of coffee flavor!

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