Geisha is known for delivering very delicate and distinctive tasting notes such as tea, honey and tropical fruit. Nowadays, Panama Geisha is one of the most in-demand beans and it is also one of the most expensive in the world.
Geisha coffee is known for its delicate flavours and for having an amazing array of floral aromas, such as jasmine, citrus, honey and bergamot notes. This unique flavour and aroma profile is very hard to find in other coffees. Smelling a bag of freshly ground geisha beans can be likened to smelling a precious perfume.
The beans are incredibly fruit-forward with notes of mango and cherries. Coffee shops favour this bean for pour-overs thanks to these notes. At the same time, most roasters lean towards the lighter side of roasting when it comes to this particular coffee in order for the notes to be perceived easily in the cup. Geisha coffee beans actually have about 30% less caffeine content than other coffees from the Arabica family.
For the Koji process, the cherries are first sterilized and then undergo fermentation in cherries in a bio-reactor and are inoculated with a selection of Japanese Kōji (Aspergillus oryzae). This mold species breaks down starch into simple sugars and is commonly used in the production of soy sauce, miso, Sake and Shōhū.
After cherry fermentation then the coffee is pulped and subjected to a second fermentation phase. When the second phase ends, a bean sealing process is carried out through impacts of hot and cold water and then put into a drying machine for 46 hours at 38C.
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