Colombian Gesa Coffee

According to the information on the website of Panama Emerald Estate, the seeds of "Gaixia" coffee were taken from Geisha Mountain in southwest Ethiopia in 1931, transplanted to Kenya in 1931~32, transferred to Tanzania in 1936, and introduced to Costa Rica in 1953. As for when they were introduced to Garamillo in Panama, Jaramillo estate is unknown, only known Panama Emerald Farm (Hacienda La Esmeralda) Peterson family (Price Peterson) in 1996 after buying the Jaramillo estate, found that the edge of the estate coffee flavor unique, so participate in Panama in 2004 "extraordinary cup"(COE) competition, did not want to be famous, almost every year since the award. After identification, the variety originated from Ethiopia "Gaixia Mountain", so it is called "Gaixia" coffee. Panamanian Gaixia coffee has been auctioned for nearly $290 per kilogram.

The Herrera family of Hope Farm in Colombia introduced Gaixia coffee from Emerald Estate in Panama in 2007. Although it failed at first, after years of trial planting, it won the first place in COTY - Coffees of the Year held by American Fine Coffee Association in Houston in April 2011. For details, see the announcement of the 2011 Global Best Coffee (Green Bean) Competition of American Fine Coffee Association

David Piza C graduated from the University of Los Angeles in Bogota with an industrial engineering major and is a Colombia professional coffee cup tester and barista competition judge. Arriving in China in August this year, Colombia Geisha was one of the many high-quality manor boutique coffees carried. The author roasted the coffee according to the raw bean information provided by Pei Daxing and the expected roasting curve in his mind. To everyone's surprise, there was almost no difference between the Gaesha baked by the author and the samples brought by Pei Daxing (Pei Daxing did not take out the samples they repeatedly baked in Colombia before baking by the author).

Colombia "Gaixia" Coffee:

On the third day after roasting, the author, Pei Daxing and two friends tested Colombia Gaixia coffee in Wangjing, Beijing. There are three types of coffee: one is a Gaixia sample roasted in Colombia, and the other two are two batches of Colombia Gaixia coffee roasted by the author in Beijing. Each type is brewed into three cups. SCAA's standard is 5 cups.

Ground into coffee particles:

Smelling after breaking the dregs:

Remove scum:

Start tasting:

Record at any time:

Summing up the records of four people's cup test, we draw a conclusion: the first place is the same batch of Gaixia baked in Beijing and Colombia.

Hand-brewed Colombia Gaixia coffee after the cup test:

Colombia Gaisha coffee characteristics: lively and bright acidity, floral, fruity aroma, medium body, balanced taste soft, long sweet aftertaste.