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).
The natural method is one preferred by growers in most coffee producing regions of the world. It requires less machinery, no water, and harkens back to the days when coffee was originally grown and harvested in Ethiopia.
The harvested cherries are sorted for ripeness and cleaned to remove any dirt, stones, or twigs that might have collected during picking. This process can be done by hand, although, in most cases, sorting by flotation in a water tank is implemented.
The cherries are then spread on drying racks or African beds and left in the sun. Careful turning and spreading must take place to ensure that each coffee cherry dries evenly. Depending on the local weather this drying process can take up to four weeks to achieve the desired humidity level of 10 to 12%. Some plantations will supplement the sun drying process with mechanical dryers to achieve the required humidity levels at a quicker pace and with a more controlled outcome.
The cherries must be monitored carefully as they dry to prevent over-drying. Over-dried beans become brittle and may break, which renders them unfit for sale. Coffee that has not been dried adequately may fall prey to various bacteria and fungi that thrive on the damp beans. After the cherries are dried to the correct humidity level they are stored and rested up to 90 days until hulling.
Finca La Fortuna employs this natural method of processing and it aligns with our commitment to sustainable coffee production. We believe that this manner of processing results in an exquisite Panama Geisha and an exceptional cup profile.
Cupping Notes: clean, consistent, medium body, soft acidity, pleasant citrus/lemon notes, and chocolate notes.
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.