How to drink Arabica coffee beans at the characteristic price
How to drink Arabica coffee beans at the characteristic price
Geisha is a kind of coffee endemic to Panama. In recent years, it has been known as the "boutique queen" in just a few years. It can be regarded as the treasure of Panamanian coffee. At present, the output is low and the price is high. Coffee farmers claim to have only discovered it in recent years, but this is not the case. Geisha not only appeared in Panama as early as 1960, but many cultivation units in Panama also have many seeds of Geisha. Willem Boot predicts a significant increase in the number of Geisha coffee varieties in Panama in five years' time, and advises roasters not to rush. In 1931, it was found in southwestern Ethiopia, where there are many different names, such as Gesha. It was imported to Kenya in 1931 and 1932 under the name of Abyssinian and Geisha respectively. In 1936, Kenya took the harvested Geisha seeds to Uganda and Tanzania for planting. In July 1953, Tanzania sent its offspring to Costa Rica, leaving the mother tree in its own country. In 1960, Geisha was formally cultivated in Panama through CATIE. Geisha has a good aroma, sweet and dry finish, distinctive fruit flavor, with bright sour fruit flavors, such as tamarind, mango and papaya, which is very supple and can be compared with Ethiopian waterwashed beans.
In the end, what variety did Willem Boot choose?
No need to get in the way, it must be Geisha!
He bought ten thousand Geisha seedlings and decided to plant them next summer.
Coffea Robusta is actually a mutant of Coffea Canephora.
Timor is a mating species of Arabica and Robusta, which has strong resistance to leaf disease.
CATIE-Tropical Agronomic Center for Research and Education
[References]
1. Willem Boot, "Variety is the Spice of Coffee-Geisha & Other Varietals," Roast~Magazine, May | June, 2006 p. 26-29.
two。 Taguchi, translated by Huang Wei, "Coffee Collection," Building Block Culture, p. 8-21.
3. Kenneth Davids, translated by Xie Borong, the complete Book of self-Baking of Coffee, Building Block Culture, p. 100
4. Mary Banks, Christine McFadden, Catherine Atkinson, Zhou Yuwei & Xu Shuilong, World Coffee Encyclopedia, p. 56-59
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