31 Jan THE MYSTIC SIDE OF GEISHA COFFEE
Geisha coffee, as any other coffee varietals in the World comes from Africa. This is a tall tree characterized by having large and elongated seeds and long leaves. Geisha has been considered one of the best coffees in the world. Therefore, it has become one of the most popular coffees used in International barista competitions.
The Geisha’s global demands have also been accompanied by steep prices. In 2013 this varietal achieved record sales of $350 per pound at The Best of Panama 2013 auction. For 8 years, Panama was the only producer and exporter of this varietal Worldwide, an exclusivity that is nowadays shared with other countries like Costa Rica, Mexico and Colombia.
However, many people ask themselves whether Geisha coffee actually deserves such an important and privileged position in the market or it is just a marketing strategy. The answer to this question perhaps lies in the peculiarity of Geisha in terms of flavor and aroma and the mystical desire that awakens to try something different, rare and unconventional. It has been described as a fruity, floral coffee with very subtle tones to the palate, slightly citric acidity, and notes of Jasmine and Bergamot. In short, Geisha is a unique experience that cannot be achieved with other coffee varieties. As has happened once with wine, coffee is a product that nowadays occupies an important space in the World’s gastronomy. It is a product that demands quality and distinction, beyond quantity and mass production.
If you are curious about this mystic infusion, don’t forget to enjoy and experience yourself the famous Geisha variety on your next visit to Boquete. Always keep in mind that with this variety is the key to the taste. For this, we recommend to you to visit Café Ruiz, one of the few coffee shops that sells Geisha in Boquete. There you will be able to taste a Geisha coffee prepared under different extraction techniques such as the French press, AeroPress or Drip Bar. Each of them allows you to obtain different textures without losing the essence of the grain. The coffee is served in one of the presses with cups to share and a short guide that describes the flavors and aromas present in this infusion.