The Gesha coffee variety, also known as Geisha, is one of the most distinguished and prized varieties of coffee beans. This bean originated from Ethiopia, long considered the birthplace of coffee, and has since made its way to many other regions. It was often overlooked in the past, but it took the coffee world by storm in 2005.
The origin of the Gesha/Geisha
The Gesha variety (named after the Gesha forest in Ethiopia where it grows) was first cultivated at the Lyamungu Coffee Research Station in Tanzania. Due to British transliteration of the region’s name, this variety is often also referred to as Geisha. The original form, Gesha, is more commonly used when the coffee is from Ethiopia.
Gesha made its way to CATIE in Costa Rica in 1953 as T2722, where it was distributed throughout the region. In 1963 it was brought to Panama with the hope it would successfully resist the coffee leaf rust that was affecting many Panamanian crops at the time. The plant has since proven resistant to the disease, but at the time it was unsuccessful, and its distinctive flavor profile was lost as it was mixed with other varieties.
It wasn’t until 2005, when the Peterson family from Boquete, Panama, entered Geisha (as it is called in the region) coffee into the Best of Panama competition, that it found its current level of acclaim. That year, the Peterson’s Geisha won numerous competitions and wowed the industry with the exceptional flavor profile of distinct floral notes, complexity, and sweetness. Since gaining that global recognition, the Panamanian Geisha has been breaking records and distinguishing itself as one of the most sought after coffees on the market, thus solidifying its elite status.
Why is the Geisha variety so expensive?
The Geisha variety is often considered one of the world’s most expensive coffee beans. This is due to the trees being naturally low-yielding, delicate, and challenging to cultivate. The beans themselves have a taste unlike any other coffee out there, furthering its prestige.
The Geisha bean has a foliar system that is very thin compared to other coffee varieties, making photosynthesis far less efficient. The plant also has a less robust root system than other Arabica varieties. The Geisha plant intakes less water and energy, making it a much lower yielding plant than others. For example, it produces half the beans that a Catuai does. While this plant is resistant to leaf rust, it is susceptible to pests, which is another reason it is considered so delicate and challenging to cultivate.
The most important factor in growing Geisha is altitude. According to World Coffee Research, this coffee plant needs to be grown in high altitudes at 1600 m or higher, making Panama and Costa Rica ideal places for growing the Geisha variety.
Additionally, it has distinguished itself as a bean with singular traits and is exceptionally different from the deep, chocolatey flavor profile of other favorites like Kona or Blue Mountain coffee. While there are factors that make this plant difficult to cultivate leading to its rarity, the distinct flavor profile with floral and tea-like characteristics makes it highly coveted among specialty coffee drinkers.
Processing and roasting the Geisha variety
Due to its delicate nature, the Geisha requires extra care during the harvesting and processing stages. To highlight the floral and sweet characteristics of the bean, it is most often washed or honey processed.
The delicate and tea-like qualities and flavor profile are best highlighted as a light roast. In addition, it is suggested to enjoy this coffee alone and not in heavily milk-based drinks to honor and experience the distinctive qualities that have been in demand by coffee connoisseurs around the world for the last 20 years.