Panama Geisha Standard
What is Geisha Coffee?
Geisha coffee, also known as Gesha coffee, is an heirloom coffee variety that originated in the Gesha forest of Ethiopia. It arrived in Panama through Costa Rica in 1963. This is a very unique coffee variety with vibrant floral and tea-like flavors, delicate acidity, and a complex aroma. The best Geisha in the world comes from Panama, near the Volcan Baru, Panama’s highest peak. There are now more than 15 countries that grow the Geisha variety, but it is known that the flavor and quality is not the same. Panama Geisha has proven to be the best Geisha in the world. Keep reading to find out why.
How is Panama Geisha different from all other Geisha Coffee?
There exist very unique microclimates in the Chiriqui Province where Geisha is grown. The coffee plants receive cold winds from the Atlantic Ocean and warm winds from the Pacific Ocean. On most days, you will experience a rainy drizzle called “Bajareque”. It is defined as tiny drizzle that falls on mountain lands. The volcanic soil is rich in potassium and calcium and the surrounding forests offer this delicate variety shade and protection from wind. January through April is the harvest for Geisha coffee.
A second attribute that sets Panama Geisha apart from the rest is its meticulous harvesting and processing. All the beans are hand-picked by locals and indigenous groups that have perfected the harvest through knowledge passed down from one generation to the next. The beans are then processed and dried until they reach an ideal humidity level of 10-12%. Although Geisha coffee originated in Ethiopia, the people and climate in Panama have made it flourish and it has grown in popularity among many coffee lovers around the world. Geisha coffee stands out as one of the most expensive coffees, one producer earning an incredible $4,500 per pound in an August 2024 auction-based sale after Best of Panama. Geisha is recognized for its rarity and also for its incredible taste. In 2004, a coffee and dairy farm in Panama, Hacienda La Esmeralda, produced Geisha coffee on one of their farms. The coffee was entered into the Best of Panama competition and won first place. As you can see, the terroir where Panama Geisha is grown is very special. It has a light, but complex taste profile that makes it a standout at coffee competitions in Panama and around the world. Competitors participating in Brew Competitions have used Geisha from Panama and been very successful.
The Specialty Coffee Association (SCA)
The Specialty Coffee Association (SCA) has a scoring system to rate coffee flavors. They look at many aspects of taste, with 100 being a perfect score. Geisha coffee from Panama has consistently scored over 90 on the SCA’s scale. This high score is a strong sign of Panama Geisha Coffee’s excellent quality. In 2025, Hacienda Esmeralda made history with a world-record breaking score of 98 points for the Geisha Washed Category and 97 points for the Geisha Natural Category. They also became the first competitor ever to win all three categories, which includes Varietals.
Scarcity and Growing Conditions
Geisha coffee is rare because it only grows well in certain places with a high elevation, nutrient-rich soil, and specific weather. No other country can match these growing conditions and unique microclimates.
Labor-Intensive Process
Producing Geisha coffee requires skill and tedious attention to detail. There is no mechanical harvest. Skilled workers hand-pick each coffee cherry at its optimum ripeness. One plant is harvested by hand several times during one season. It is this attention to detail that makes the Geisha coffee so special. There are no corners to cut, and that includes the processing of the coffee cherries. A Geisha variety can be processed in many ways.
Once the cherries are picked from the plant, they can be processed either by way of a wet, dry, or a combination of both methods. Wet processed called “washed” coffees are often described as having a “cleaner” taste, lighter body called “mouth-feel”, with a brighter acidity, and with fruit notes. The cherry layers are removed from the coffee bean. Washed coffees will also have a more balanced tasting note and will likely lack a lingering tasting note or notes. Dry processed called “natural” coffees tend to be full-bodied, fruitier, sweeter, and less acidic. A combination of the washed and natural process is called a “honey” process. The outer layer of the cherry is removed but the sticky mucilage is kept during processing. This gives the coffee bean a more pronounced sweetness. Geisha coffee can undergo fermentation processes that aim to bring out the best possible tasting notes to the final cup.
Cup Quality and Market Access
Sourcing Geisha coffee directly from the growers can be difficult. For one, the trip to origin is time consuming and very expensive. Most farms require that buyers purchase a minimum of at least 23 kilos. Without being able to access growers by traveling to origin, purchasing highly acclaimed Panamanian Geisha happens at auctions like Best of Panama (BOP) competitions. These very unique beans demand an extremely high price tag, similar to art sold in an art auction.
Bidding wars at these auctions, drives the price very high for Geisha Coffee. Soleil Coffee travels to the famed Geisha growing province in Chiriqui to source some of the best Geisha coffee Panama has to offer. Every cup of Geisha hints at Jasmine, citrus, and floral tasting notes. An extra special lot of Geisha coffee from Panama will have tasting notes of stone fruits, like peach.
Panama Geisha is not just a regular cup of coffee. It’s a tasting journey often characterized by an exceptional sweetness, subtle yet vibrant acidity, with very refined flavor notes. When brewed properly, you will experience exquisite tasting notes and flavors.
High Quality Geisha Beans
When it comes to brewing Geisha coffee, the first step is to choose high-quality beans. Look no further than SOLEIL Coffee. We source our green beans from select farms in the Chiriqui Region of Panama. We have a close relationship with each of our growers to ensure the best quality and that the beans are ethically sourced. During the harvest, we meet with the growers to pick out lots that we will be sold through wholesale to cafes and also online to home brewers. All beans are roasted on a Stronghold Roaster. This roaster is designed for very fine coffees, like Geisha coffee beans.
We roast to order to ensure that the beans maintain their optimum flavors and aroma.
Water Quality and Temperature
Water quality plays a significant role in the brewing process. Some waters contain excessive mineral concentrations, and that can under-extract coffee during the brew process. Filtered water can be used to brew coffee. Zero Water has a built-in TDS meter to measure mineral content. Mineral drops can be used to enhance your water. There are many options to brew the best cup of coffee at home. Poland Springs is sourced from natural springs in Maine and contains naturally occurring minerals and electrolytes.
Optimum brew temperature is between 185-205°F for Geisha coffee. Brew Method must be considered as well. For example, a water temperature of 185°F is recommended when using an AeroPress. Lower temperatures may lead to under extraction and make your coffee taste sour. If you use water that is above 205°F the over extraction of the compounds may make your coffee taste bitter. See our BREW GUIDE for more guidance.
Choosing the Brewing Method
Geisha coffee can be brewed using various methods, each offering a slightly different flavor profile. Some popular choices include pour-over methods like the V60 or Chemex, or the French press. Each method brings out different aspects of the coffee, allowing you to explore its complexity in various ways. Experiment with different brewing methods to find the one that suits your taste preferences.
1. Begin by heating your water to the desired temperature range of 185-205°F. We recommend that you use a coffee scale.
2. Weigh out the appropriate amount of Geisha coffee beans according to your chosen brew method. A general starting point is a 1:16 coffee to water ratio.
3. Grind the coffee beans to the recommended grind size for your brewing method.
4. Pre-wet your brewing equipment, such as the filter in a pour-over dripper, to minimize any paper flavor that may transfer to the coffee.
5. Add the ground coffee to your brewer and level the bed for an even extraction.
6. Start the brewing process by pouring a small amount of hot water over the grounds, known as the bloom. Allow it to rest for about 30 seconds, allowing the coffee to degas.
7. After the bloom, continue pouring water slowly and evenly in a circular motion, ensuring all the coffee grounds are saturated. Maintain a steady pouring pace to maintain consistency.
8. Once you have reached the desired coffee-to-water ratio, allow the coffee to finish brewing. This time will vary depending on your brewing method.
9. After the brewing time is complete, carefully remove the brewer or press the plunger down gently if using a French press.
10. Serve your brewed Geisha coffee immediately to savor its flavors at their finest.
Panama Geisha Standard
Experience our Panama Geisha Series at home or in your café. It is an exciting varietal to brew to indulge in its delicate and enchanting tasting notes. With the right beans sourced directly from our selection of farms in Chiriqui, Panama, you can create a memorable coffee experience in the comfort of your own home. Experiment with different variables to find the perfect balance that suits your taste preferences. So go ahead, start your Panama Geisha brewing adventure, and discover why Geisha coffee has gained a reputation as one of the most exceptional coffees in the world.