Several Things You Need To Know About Geisha Coffee

The breed is said to have originated in the Geisha Mountains of southwestern Ethiopia and was brought to Kenya by former Ethiopian consul Richard Whally in 1936 at the request of the Director of Agriculture. From there, its seeds are sent to a test area in Tanzania; From there, the seeds were sent to Costa Rica in July 1953 to prevent the coffee plants from being attacked by a fungus; Finally, it was in Panama in the 1960s.

However, by 2004, the geisha had remained unknown as a breed. Why? Because this variety cannot be grown outside of artificial cultivation. Daniel Peterson of Emerald Estate was the first to select Geisha beans and present them to a panel of judges for the 2004 Best Panama competition.

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Needless to say, this variety is impressive, and at the moment of its emergence, the fine coffee industry has changed, not just in Panama but all over the world. Now the Emerald Estate has become the most famous estate in the world's fine coffee industry, and Panama is known for the excellent quality of its fine coffee.

Despite their fame, geisha are still an alien breed to most people. Here are four things you should know about geisha:

1. Geisha Are Delicate Plants:

The leaf system is very thin compared to other coffee varieties, which means that photosynthesis is much less efficient than other coffee varieties. On top of that, the root system is also weak, which reduces water and energy intake, and a single geisha coffee plant produces half as many beans as the Kaduai variety.

2. The Key To A Good Geisha Is The Altitude:

This variety needs to be planted at higher altitudes; In Panama, the best geisha are grown at 1,700 meters above sea level, and some estates, like the Alida Estate, plant geisha between 1,700 and 1,950 meters above sea level.

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3. Handling Geishas Requires Precise Timing:

Geisha need to be harvested at the most appropriate moment of maturity and immediately after processing.

4. Geisha Can Also Use Natural Processing, Honey Processing And Washing:

Sun exposure: The coffee is exposed directly to the skin and meat.

Honey treatment: The flesh is partially removed, but the pectin layer is retained, giving the coffee its honey-like taste.

Water washing: The most common post-coffee treatment, the pulp and pectin of the coffee fruit is removed and dried.

If you want to brew fresher coffee, you can roast fresh beans yourself, using a complete coffee roast levels chart can help you better.

Is there something new about geisha? Although geisha are difficult to grow and valuable, they have excellent quality and rich flavor. In fact, there are quite a few people who recommend Panamanian geisha as the best coffee, but preferences are very subjective and you have to find the best coffee yourself!

References:

How Can We Minimize The Waste Of Coffee? - https://gdl.graphisoft.com/forums/users/ccorner

How To Avoid Staining Teeth Caused By Drinking Coffee? - https://demo.hedgedoc.org/s/208yYF4Ns