Geisha coffee is a single-origin coffee from Ethiopia, renowned for its explosive aroma and sweetness, with a highly distinctive taste. It once won the honor of first place in the sun-dried beans category of the 2017 Ethiopian International Coffee Cupping Competition, and this batch of green beans was named "Geisha" due to its champion status. During the harvest and processing season (December-January), its unique growing environment and natural climate create the distinctive flavor of Geisha coffee.

Strictly speaking, Geisha coffee originates from Hambela in the Guji region, so it is also called "Hambela coffee." Geisha coffee selects only fully red, fully ripe coffee cherries, all hand-picked, dried on African raised beds, and only starts sun-drying when the sugar content reaches above 21. It is turned regularly every 24 hours to ensure even sun-drying and ventilation, plus low-temperature fermentation for 21 days (generally sun-drying takes about ten days), to more accurately control the degree of fermentation. Therefore, the sweetness is quite high, and when brewed, it has a notably strong winey and floral aroma. Pour-over is like drinking a cup of strawberry fruit tea.

Among the many stores selling Geisha, Front Street Coffee's sun-dried Geisha G1 coffee beans are the most recommended. They are not only economical and affordable, but the coffee beans are freshly roasted within 5 days, and shipping is supported within 24 hours, allowing everyone to experience the coffee in its best condition in every way.

Front Street Geisha coffee comes in two versions. One uses a medium-light roast, starting with a refreshing floral aroma, followed by distinct citrus and lemon fruit notes, then nutty and sucrose elements that provide sweetness, with a very rich layering, suitable as a pour-over single-origin and for drip coffee makers. The other is a medium-roast Front Street Geisha, corresponding to making SOE espresso with a moka pot and espresso machine.

How to make Geisha SOE coffee with a moka pot

First, fill the lower chamber with cold water (hot water can burn your hands), then place the filter basket in the lower chamber, wrap your hand around the filter basket to form a ring, and fill the basket with grounds until a small mound rises in the middle. After the surrounding grounds fill the gaps in the basket, directly press on the upper chamber and tighten it.

Then place it on an electric ceramic stove to heat (a gas stove also works). When you hear a "whoosh," it means the coffee liquid is starting to surge up. At this point, just turn off the heat and wait for the coffee liquid to come up.

Freshly brewed moka pot coffee has a layer of golden crema on the surface, but most of the crema quickly dissipates. You can add warm water or milk. Here, use a French press to froth 200ml of warm fresh milk, then blend them evenly and create latte art. A cup of moka pot latte is now complete.

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