Panama Geisha/Gesha Pourover Recipe - How to Brew with a Hario V60 and 1Zpresso Grinder

By all accounts, Geishas/Geshas are the undisputed champs of the floral/fruity side of the coffee flavor wheel. They're also the undisputed champs of pricing sticker shock, and often come in tiny little bags as roasters try to mitigate that price inaccessibility. Panama is renowned for producing some of the best Geishas in the world, and this one from Lerida Estate is no exception. I was really excited to get a chance to roast and try some this year. It has been a shining example of why this cultivar is so special.

In this video, I aim to show a recipe I've worked on to bring the most out of your Geishas and get the best bang for your buck. Clean, vibrant, juicy, and oh so sweet, without getting into over-extracted bitterness territory.

Geishas are delicate beans and need a light touch compared to many coffees, both in roasting and in brewing. I use 205 degree water because I feel that it brings out better florals in the cup. I've experimented with many temps and find this gives me a nice balance of extraction, while still keeping the coffee's characteristic juicy, tea-like body and expressive florals. Water straight off the boil seems to kill some of the more delicate flavors.

The rest of the recipe is fairly standard. I incorporate a few Rao spins to settle the coffee and create a more even extraction, but overall I use less agitation for geishas than some coffees. I also mention hand grinders are recommended here. This is because geishas are extremely hard beans and electric grinders will often produce a lot of fines when grinding them at high RPMs.

I hope this helps you get the most from your coffee caviar! Enjoy!

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