Panama Boquete Natural Geisha

This is from the Anselmito Estate in the Boquete region of Panama.

Geisha is commonly processed either via washed or natural process, and both are really floral, but the natural is a little more intense, so that's the one we ordered this year.

There is a LOT of information out there on how to roast geisha coffee. The consensus seems to be that it has a soft center and doesn't need as much air flow to fully roast. That you want to roast it about to the same level as any other nice Costa Rica, and that you shouldn't drink it for at least 3 days after roasting it.

However, in my experiments, we just roast this like any other natural processed coffee. Lots of airflow, don't scorch it, let it out right at the end of the first cracks. You end up with a coffee full of sweetness, orange blossom, flower petal, medium body, juicy, cherry, medium acidity, citrus, long aftertaste.  It's better the next day; great for Christmas morning.

USA Arrival: October 2024