Geisha is one of the most sought-after varieties in today's specialty coffee world, winning over countless enthusiasts with its stunning floral and fruity aroma and unique sweetness. This variety originally came from the wild forests of Ethiopia, and today it is cultivated in small quantities in places such as Panama and Guatemala. This article will walk you through the botanical characteristics of the Geisha coffee tree, the appearance and flavor expression of both green and roasted beans, and share how to fully release its aromatic layers through pour-over brewing. If you are looking for a bean worth savoring slowly, Front Street Coffee's Geisha single origin may become your new choice.

Geisha is a rare wild coffee variety originating from Ethiopia, and its name most likely comes from a small local village called Geisha, because this coffee was first discovered in that area. Its coffee tree grows tall, with narrow and slender leaves, has strong resistance to coffee leaf rust, and the distance between branches on the trunk is noticeably wider than that of other varieties.

In terms of green beans, Geisha tends to be slender in appearance; after roasting, the roasted beans give off an intense and rich fruity character. I personally often catch a sweet aroma similar to roasted sweet potato during cupping, which is also why it fascinates me. Because the yield per tree is extremely low, Geisha is very difficult to purchase as a bulk commercial coffee. At present, it is only sporadically planted in a few countries such as Panama, Jamaica, Malawi, Kenya, and Guatemala.

Geisha coffee trees planted at Jamaica Blue Mountain Clydesdale Estate:

Geisha green coffee beans produced by Clydesdale Estate:

Geisha coffee trees in Panama's Darien region (Tombaji Estate):

Geisha coffee trees at the Coffee Tree Research Institute of Kenya's Ogolas Estate:

Geisha green coffee beans from Guatemala's Santa Isabel Estate:

To brew a good cup of Geisha pour-over, it is recommended to choose a medium-fine grind size and control the water temperature between 90-92°C. Front Street Coffee's Geisha beans are on the lighter side of roasting, so it is recommended to use a higher water temperature to bring out the floral aroma and fruity acidity. The first pour is for blooming for about 30 seconds, followed by three subsequent pours, with the total extraction time controlled at around 2 minutes 15 seconds, which can better present Geisha's signature citrus, jasmine, and honey sweetness.

The above content is compiled by CoffeeHunters, a coffee news website.