Geisha Coffee Wooden Gift Box
Comes with 12 tubes of Geisha coffee beans (20g each)
Coffee Details:
1. Panama Hacienda La Esmeralda Nano Lot Canas Verdes Gigante 9NC Geisha Natural
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2. Panama Hacienda La Esmeralda Special Jaramillo Mario Abajo Geisha Natural
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3. Panama Hacienda La Esmeralda Special El Velo Porton Geisha Washed
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4. Panama Hacienda La Esmeralda Private Collection Geisha Natural
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5. Panama Hacienda La Esmeralda Private Collection Cañas Verdes Geisha Washed
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6. Panama Elida Estate Torre Geisha Washed
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7. Panama Boquete Altieri Alessa River flow fermentation(RFF5) Natural Geisha #210125
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8. Costa Rica Tarrazu Don Cayito Geisha Honey - COE No.3 Auction lot
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9. Guatemala Huehuetenango Vista Hermosa Edgar Hernandez Geisha Washed
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10. Guatemala El Injerto Auction Los Pinos Legendary Geisha Natural E1-02
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11. Guatemala El Injerto Auction Los Pinos Legendary Geisha Washed EI-05
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12. Honduras Intibuca El Zapote Wilmer Alexi Grau Montoya Geisha Washed COE#12
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Coffee Flavor
The flavors of coffee are derived from the breakdown of various nutrients in the green coffee beans during roasting. Heat causes these compounds to degrade into a variety of aromatic molecular structures, resulting in a wide spectrum of flavors. High-quality coffee beans naturally possess a rich aroma that evolves at different temperatures—high, medium, and low—offering a delightful and nuanced experience worth savoring.
阿拉比卡咖啡品種 - 藝伎/藝妓/(Geisha/Gesha)
Geisha coffee, once named one of the "World's Top 10 Most Expensive Coffees" by Forbes, is a legendary name in the world of specialty coffee. However, there is significant confusion surrounding the Geisha variety, as several genetically distinct plant types are referred to as Geisha, many of which share a similar geographic origin in Ethiopia. Recent genetic diversity analysis conducted by the World Coffee Research confirms that the T2722 variety cultivated in Panama is both unique and consistent. When well-managed in high-altitude regions, this variety is strongly correlated with exceptional cupping quality and is renowned for its delicate floral aroma, jasmine notes, and peach-like fragrance.
The Geisha variety that has thrived in Panama for over 60 years is the T2722 variety. It was originally collected in the 1930s from the coffee forests of Ethiopia. The seeds were sent to the Lyamungu Research Station in Tanzania and later transported to Central America in 1953, where they were documented at the Centro Agronómico Tropical de Investigación y Enseñanza (CATIE) in Costa Rica under the designation T2722. During the 1960s, it was recognized for its tolerance to coffee leaf rust and was distributed by CATIE across Panama. However, due to its fragile branches, it was not favored by farmers and thus was not widely planted. It wasn’t until 2005, when the Peterson family of Boquete, Panama, entered this coffee into the Best of Panama competition and auction, that the variety gained fame. It received exceptional praise and set a record for green coffee auction prices at the time.
Regarding the name "Geisha," the spellings "Geisha" and "Gesha" are often used interchangeably. This is related to phonetic transliteration, as there is no fixed translation from Ethiopian dialects to English. The variety was originally recorded as "Geisha" in planting records. Over the decades, coffee researchers and cultivation databases maintained this spelling, leading to its widespread promotion and use within the coffee industry. The variety was first collected from a mountain in Ethiopia, the name of which is typically translated into English as either "Gesha" or "Geisha."
In recent years, the cultivation of the Geisha variety has gained popularity worldwide, achieving remarkable success in major coffee competitions. This includes regions in Central and South America such as Guatemala, Costa Rica, El Salvador, Colombia, and Peru, where the variety has often been transplanted from Panama's T2722. Additionally, Taiwan has also begun cultivating Geisha in many high-altitude regions. Typically, the higher the elevation, the more enchanting the coffee’s flavor becomes.
(Coffee Processes)
The term "processing methods" refers to the process of transforming ripe red coffee cherries into dried green beans. Each method has its advantages and disadvantages, influenced by the natural environment and the specific needs of the coffee-producing region. As a result, different regions adopt the processing method most suited to their conditions. This batch uses the following three processing methods, described below:
【Washed Process】
Also known as the wet process, this method involves removing the skin and pulp of the coffee cherries before drying. The seeds are then fermented in water tanks to eliminate the remaining mucilage on their surface, followed by thorough washing and drying under sunlight or with mechanical dryers.
The washed process produces a cleaner and crisper flavor profile compared to the natural process. Coffees processed this way typically have lighter body, brighter acidity, and distinct fruit flavors. This method is often associated with specialty coffee due to its clarity and vibrant flavor expression.
【Natural Process / Sundried / Dry Processed】
Also known as the natural drying method or unwashed process, the natural process is one of the most traditional and widely used methods of coffee processing. This method does not involve the use of water. Originating in Ethiopia, coffee cherries are harvested and laid out to dry under the sun before being hulled. The seeds remain inside the fruit throughout the extended drying period, absorbing flavors from the skin, pulp, and mucilage. This process enhances the coffee's sweetness and body, often resulting in unique and distinctive aromas.
Producers spread the cherries on drying beds, which may consist of terraces or raised platforms. Over the course of 3 to 6 weeks, the cherries undergo fermentation. Producers turn the cherries regularly to ensure even drying and to prevent spoilage. During this time, the sugars in the fruit and the mucilage adhered to the seeds develop complex flavors, contributing to a sweeter profile.
Once dried, the fruit layers are mechanically removed from the seeds. Natural-processed coffee is often juicy and syrupy, with a rich flavor that makes the effort behind this method well worth it.
【Pulped Natural / Semi-dry Process】
The honey process is a method that combines elements of both the natural process and the washed process. This technique was initially developed in Costa Rica. Similar to the washed process, the skin and pulp of the coffee cherries are removed, but the fermentation step is skipped. Instead, the mucilage layer (a sticky, sugary layer around the bean) is left intact and dried under sunlight.
The term "honey" does not refer to the addition of actual honey. Rather, it derives from the sticky texture of the mucilage, which resembles honey. The retention of this layer, rich in sugars and acids, is the key to the honey process. The amount of mucilage left on the beans determines the sweetness and flavor complexity.
The flavor profile produced by the honey processing method lies between that of the natural (sun-dried) and washed processes, resulting in a very unique cup of coffee. The taste is cleaner than the natural process, and due to the residual mucilage, it also has a richer syrupy sweetness. The acidity is more pronounced than in washed coffees, but the body is richer and more full-bodied than that of washed coffees.
JUSTIN INTERNATIONAL FOOD ENTERPRISE CO., LTD.
Tel: +886-3-358-6611
1st Floor, No. 30, Lane 120, Daxing Road, Taoyuan District, Taoyuan City
▶This product is covered by a NT$10 million product liability insurance.
▶Food Industry Registration Number: F-165601955-00000-0
▶ Our company’s cupper is certified as a CQI International Coffee Quality Appraiser.
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