How Does Colombian Geisha Coffee Compare With Panama Geisha?
Colombian Geisha coffee from Finca San Pedro in Tolima is washed, grown at roughly 1,700 to 1,950 meters, and cups with Darjeeling black tea, orange, and sweet lemon aromas, brown sugar and citrus sweetness, mild acidity, and a black tea-like body. A floral finish with rum notes lingers as the cup cools.
Panama geisha holds the widest recognition, but Colombian lots have performed well internationally, including a second place at the 2012 SCAA COTY green bean competition. Colombia is the third-largest coffee exporter and the largest exporter of Arabica beans, and Tolima sits beside Huila and Cauca along the Andes.
Geisha has always been a top-tier name in the specialty coffee world, with Panama Geisha enjoying the most dazzling halo, but Colombian Geisha is equally not to be underestimated. This article takes you to Finca San Pedro in the Tolima region of Colombia, to learn about this Geisha's origin terroir, washed processing flow, green bean information, and roasting curve, along with cupping and brewing records. From floral and citrus notes to a black tea finish, see how this Colombian Geisha recommended by Front Street Coffee showcases soft and elegant sweet-acid layers with a lingering sweet aftertaste.
Geisha is widely recognized as a top-tier variety in the specialty coffee world, and many enthusiasts are almost like first loves when it comes to it. Front Street Coffee also admits that this might sound a bit overpraised, but Geisha's status in specialty coffee is indeed indisputable. Among them, Geisha produced in Panama has the best quality and the greatest fame, almost becoming synonymous with Geisha. However, this does not mean that Geisha from other countries is inferior; there are equally good beans worth discovering, such as this Colombian Geisha to be introduced today.
In recent years, Colombian Geisha has even overshadowed Panamanian Geisha. This is due not only to Colombia's superior natural conditions but also to its多次 victories over Panama's renowned Hacienda La Esmeralda in international competitions. In 2012, it even won second place in the SCAA COTY green bean competition, demonstrating its strength.
This Blue Mountain Geisha is produced in the Cauca Valley of Colombia, at an altitude of 1700–1950 meters, with aromas of premium Darjeeling black tea, orange, and yellow sweet lemon, sweetness of brown sugar and citrus juice, and a finish with osmanthus fragrance and rum notes. The fruit acidity is mild and not sharp, with excellent body, and a mouthfeel as delicate as premium black tea. As the temperature drops, the acidity becomes softer, and after the soft acidity comes a distinct sweetness.
Colombia · Finca San Pedro
Colombia is the world's third-largest coffee exporter, primarily producing Arabica coffee, and is also the country that exports the most Arabica beans. The local produce is abundant, with coffee, flowers, gold, and emeralds known as the "four treasures."
Tolima Tolima
Tolima is adjacent to Huila and Cauca, with the Andes Mountains and the Cordillera Mountains running north-south, and between the two famous mountain ranges flows the Magdalena River from south to north.
The name Tolima comes from the earliest inhabitants, the "Pijao people," and in their ancient language, tolima means "snowed."
The farms in Tolima are generally slightly larger than those in other southern Colombian regions, mostly between 10–15 hectares. Cooperative models are also popular here, with farmers sending their small batches of coffee cherries to the cooperative's processing plant. Some farmers also choose to process themselves, using their own small-scale facilities capable of handling the day's harvest.
Tolima Region
Tolima is adjacent to Huila and Cauca, with the Andes Mountains (M. Andes) and the Cordillera Mountains (M. Cordillera) running north-south, and between the two major mountain ranges flows the Magdalena River (R. Magdalena) from south to north.
The name Tolima originates from the earliest inhabitants, the "Pijao people," and in their language (Pijao word), tolima means "snowed."
The farms in Tolima are generally slightly larger than those in other southern Colombian regions, about 10–15 hectares. Cooperative methods are equally prevalent here, with farmers sending small batches of coffee cherries to the cooperative's processing plant. Some farmers also process themselves, using their own small facilities that can handle the day's harvest.
Finca San Pedro Finca San Pedro
Finca San Pedro is located in the village of vereda La Marimba, which is where most of the top coffees in this area are grown. The estate owner's son, Alberto, is the community leader, working with many neighbors in the family to jointly improve the coffee quality of the entire region.
The processing method at Finca San Pedro is exemplary: one shallow tank is used to remove unripe cherries, and another shallow tank is used for coffee cherry fermentation. The cherries are fermented for 20–24 hours, then washed through 5–7 rounds, and finally placed on brand-new parabolic drying beds.
For them, this new drying bed is a huge improvement—the original drying bed was only 12 square meters, and during peak harvest, there was simply not enough space to dry the coffee evenly. Now with a new 47-square-meter bed, all beans can be dried slowly and thoroughly.
Processing Method
This Geisha is washed processed.
Screening coffee cherries—removing pulp—fermentation—washing—drying—hulling
The screened coffee cherries are sent to a depulper to remove the skin and pulp first; the beans with residual mucilage are placed in water to ferment for about 24 hours; after fermentation, the parchment beans are washed in a flowing water tank to remove pulp and mucilage; after washing, they are sun-dried or machine-dried to reduce moisture content to about 12%. Finally, the parchment is removed from the green beans.
/Green Bean Information
Colombia Tolima Finca San Pedro
Country: Colombia
Region: Tolima
Altitude: 1,860M
Processing Method: Washed
Grade: SUPREMO
Variety: Geisha
Green Bean & Roasting
What makes Geisha unique is that its floral and citrus flavors are very clear and distinct, with extremely high cleanliness, soft and elegant acidity, lasting and smooth sweetness, and a mouthfeel like premium black tea. The intense sweetness of floral and tropical fruit intertwines, creating a unique floral-fruity aroma. Therefore, a light roast is usually chosen to fully release the bean's inherent character.
【Colombia Tolima Finca San Pedro Geisha】Roasting Curve
Roaster Yangjia 800N
The temperature rises to 180°C before charging, the damper is set to 3, after 30 seconds the heat is adjusted to 150, damper unchanged, the turning point is 1'36", when the temperature is 140°C the heat is adjusted to 130, damper opened to 4; at this point the bean surface turns yellow, the grassy smell completely dissipates, entering the dehydration phase, when the temperature reaches 166°C the heat is reduced to 110, damper unchanged;
At 7'50", ugly wrinkles and dark spots appear on the bean surface, and the toast aroma clearly turns to coffee aroma, which can be considered the prelude to first crack. At this point, listen carefully for the sound of first crack. At 8'20" first crack begins, reduce heat to 50, adjust damper to 5 (be especially careful when adjusting heat, not so low that there is no cracking sound), develop for 1'30" after first crack, drop at 190°C.
Agtron bean color value 82 (top image), Agtron pink value 97.4 (bottom image), Roast Delta value 15.4.
/Cupping
1. Flavor descriptions vary from person to person and are also influenced by water temperature and brewing method. This cupping report is based on the same brewing equipment and parameters, and provides descriptions according to the flavor wheel. The purpose is to provide a reference;
2. Content will be promptly revised with new information, with the latest update prevailing;
【Colombia Tolima Finca San Pedro Geisha】
Parameters: HARIO V60/90°C/1:15/VARIO 50 (Chinese standard No. 20 sieve passing rate 57%)
/Brewing Method: Pulse Pouring
Method: Bloom with 30g of water for 30 seconds, then pour to 124g. After the water level drops to reveal the coffee bed, pour to 228g. After the bed is exposed, remove the dripper. Extraction time is 1'58".
Flavor: During brewing, citrus acidity and green tea-like freshness can be smelled. When hot, sucrose and licorice sweetness are prominent on the palate, with a slight lemon acidity in the mid-palate and an oolong tea aftertaste, somewhat like a cup of lemon tea; the finish has distinct citrus flavors, with honey and sucrose sweetness lingering, giving a feeling of honey green tea.
The above content is compiled by CoffeeHunters, a coffee news website.
