The Geisha deep dive!

Geisha coffee, also known as Gesha, is a variety of coffee that has become incredibly popular among specialty coffee enthusiasts in recent years. This coffee has been described as having a floral, tea-like flavour with notes of citrus and stone fruit. In this post, we will delve into the history of the geisha variety, how it became so popular, and what makes it so unique.

Geisha cherries ripening on the tree

Origins of the Geisha Variety

The geisha coffee variety originated in Ethiopia and was brought to Central America in the 1950s. It was initially planted in Costa Rica but did not gain much attention until it was introduced in Panama in the early 2000s. In 2004, a geisha coffee grown by the Peterson family won the Best of Panama coffee competition and set off a chain reaction of interest in the variety. Since then, geisha coffee has become one of the most sought-after and expensive coffees in the world.

What Makes Geisha Coffee Unique?

Geisha coffee is unique in many ways. The beans are large and oblong-shaped, with a distinctive floral aroma. The coffee cherries themselves are also unique, with a long, slender shape compared to other varieties. The flavour profile of geisha coffee is what sets it apart from other varieties. The taste is often described as having a tea-like quality with bright citrus notes, and a sweet, floral aftertaste. These flavours are thought to be a result of the terroir in which the coffee is grown, as well as the processing methods used by the farmers.

How Geisha Coffee is Grown and Processed?

Geisha coffee is typically grown in higher altitudes, which helps to develop the complex flavour profile for which it is known. The coffee plants are also usually grown in shade, which helps to slow down the ripening process and develop the sweetness of the beans. Once the coffee cherries are harvested, they are typically processed using the natural or washed method. The natural method involves drying the cherries with the fruit still intact, while the washed method involves removing the fruit before the beans are dried. Both methods can result in delicious geisha coffee, but the natural method tends to produce a more complex and fruit-forward flavour profile.

Geisha Coffee and Sustainability

Geisha coffee is often grown by small-scale farmers who rely on the high prices that the coffee commands to make a living. As such, there has been concern about the sustainability of geisha coffee and its impact on the farmers who grow it. Some roasters have taken steps to address these concerns by working directly with farmers and paying fair prices for their coffee. This helps to ensure that the farmers can continue to grow geisha coffee sustainably and make a living wage.

Geisha coffee is a unique and highly sought-after variety that has captured the attention of coffee enthusiasts around the world. Its distinctive flavour profile and origins make it a fascinating subject for exploration and experimentation. By working with small-scale farmers and paying fair prices, we can help to ensure that geisha coffee continues to be a sustainable and delicious option for years to come.