Geisha (the Spanish spelling of the word Gesha) is a variety of coffee crop under the type of Arabica. Originally found in Ethiopia by Mount Gesha and hence name Gesha, its roots are from Ethiopia. One of the first experiments at bringing this variety out of Ethiopia occurred in Panama and Costa Rica. The challenges in getting the Gesha to grow and produce coffee cherries were immense. Once these challenges were overcome the results in the cup were unlike any coffee ever tasted.
The Geisha provides a high level of complexity with a delicate almost tea like body. With its generally elongated beans and distinctive floral and chocolate cup, the Gesha variety continues to distinguish itself as one of the world’s most unique coffees, that wins competitions around the world.
It can be delivered Beans or Grinded (ibrik, espresso, filter or brew).
Carmen Estate has been producing and exporting high quality Arabica coffee for over 50 years. Carlos Aguilera is the third generation owner of the single estate and mill set up by his grandparents, Efrain and Carmen Franceschi in 1960.
Carmen Estate produces 1,200 bags (60 kg each) of unique quality, high altitude, green coffee beans each year. Carmen consistently places in the top 5 in specialty cupping contests each year and rates 91 on the specialty scale at Coffee Review.
Each year coffee cherries are manually harvested by the Nôbe-Buglé indigenous people and have been trained to harvest only when the coffee cherries are bright red and fully ripe. The cherries are carefully selected and handpicked, leaving behind the unripe beans to be harvested at a later time. Carmen takes care at every stage of harvesting and processing to maintain optimum results.
Each day, the ripe, bright, red coffee cherries are transported from the field to the mill to be processed as quickly as possible. Advanced, low water usage machinery washes away the skin, pulp, and mucilage from the parchment bean. Using small amounts of water contributes to Carmen’s efforts in ecological conservation. The residues from the milling process are recycled into the farm as organic fertilizer instead of releasing them into the environment at concentrated levels.
Cupping Notes: full-bodied, with hints of caramel, honey, fruit, toasted grains and chocolate.
Brewing Tips: Geisha coffees demand the utmost care when brewing – not only are they some of the higher priced coffees on the market, but they have so much to offer that time should be taken to brew properly and enjoy. We recommend preparing Panama Gesha at V60 or Pheonix07.