Have been buying it throughout this year through a dealer in Florida. This coffee is in another class from just about anything else you will ever try. The fruit flavors are unlike any other coffee I’ve ever had, and the lack of bitterness is simply extraordinary.
Great video my friend, I am living in Nicaragua and I consider the coffee farmers here as the underdogs. We have a ton of work ahead. Thank you for sharing!
This is a high-quality coffee. I just tried it and it seems to be a work of natural work. It can be expensive too. It is worth a try. I liked the video and subscribed to the channel.
23 grams coarse ground Geisha coffee. 490 grams filtered water and using a French press is the way to go with this coffee. Let the coffee extract for 4 minutes before plunging and enjoy.....Peace
It sounds like with the recipe used here that it would be pretty tough to fully extract that coffee since you used 198°F and a pretty high ratio of coffee to water. That may be where that little hint of bitterness came from. I've brewed at those ratios before with some really great beans and ended up getting way more flavor and less bitterness by lowering the ratio. Also, brewing closer to 212°F is ideal. *Edit: I know this recipe came from a pro, but I'm sure she had dialed that in and her grinder, water, and freshness of her beans made it work in that situation.
I'm using exactly that grinder haha. I've tried Geisha ones, I don't know why, but I haven't thought it was so special. Maybe it has to do with the fact that it was roasted medium instead of light? At the same time my barista told me people often don't like it light roasted since it tends to get sour.
Why ruin such exquisite coffee by using a filter? You get none of the natural fats from the bean and everyone knows that that's where the flavour is. I always use an espresso machine when I brew Geisha and it's amazing.
Oh man, you're opening up a WHOLE can of worms with this comment! There are many schools of thought for how to pull the best flavors out of the Geisha. One of the most fun things to do when you're in Panama is to do a cupping with the producers. You really can experience all of the flavors and the body and richness of the different beans exactly how you mentioned. For regular brewing the consensus among coffee experts here in Panama is to use a pour-over method to bring out the sweetness of the bean.
Yeah, so the longer ratios of filter coffee, and the fact that it is less wasteful, make filter coffee a more realistic vesicle for Geisha. Geisha espresso is delicious, but you d end up wasting a lot while dialling in. Furthermore, an espresso machine also uses a filter, a metal one. Paper thin v60 filter, will allow a similar amount of texture(oils).
Why the owner used a Japanese name to name a Latin product, un/appropriate, if he is in love of that culture make it down there, and name it Cafe Del Peñasco, how does it sounds? Yes horrible 😤
@@fernipascual didn’t know that there is an African country who speak Spanish, dude they are using Latin name prestige on a foreign product, sorry that’s fake..
This is the biggest FRAUD in the coffee industry. You are a sucker if you pay that kind of money for coffee. You can get better colombian or vietnamese coffee for a fraction of this ridiculously overpriced geisha coffee
Have been buying it throughout this year through a dealer in Florida. This coffee is in another class from just about anything else you will ever try. The fruit flavors are unlike any other coffee I’ve ever had, and the lack of bitterness is simply extraordinary.
Love the video, but I loved even more the pronunciation, with the spanish accent of Chiriquí and Panamá.
Great info.
Great video my friend, I am living in Nicaragua and I consider the coffee farmers here as the underdogs. We have a ton of work ahead. Thank you for sharing!
This is a high-quality coffee. I just tried it and it seems to be a work of natural work. It can be expensive too. It is worth a try. I liked the video and subscribed to the channel.
A work of natural work?
23 grams coarse ground Geisha coffee. 490 grams filtered water and using a French press is the way to go with this coffee. Let the coffee extract for 4 minutes before plunging and enjoy.....Peace
It sounds like with the recipe used here that it would be pretty tough to fully extract that coffee since you used 198°F and a pretty high ratio of coffee to water. That may be where that little hint of bitterness came from. I've brewed at those ratios before with some really great beans and ended up getting way more flavor and less bitterness by lowering the ratio. Also, brewing closer to 212°F is ideal. *Edit: I know this recipe came from a pro, but I'm sure she had dialed that in and her grinder, water, and freshness of her beans made it work in that situation.
I'm using exactly that grinder haha.
I've tried Geisha ones, I don't know why, but I haven't thought it was so special. Maybe it has to do with the fact that it was roasted medium instead of light? At the same time my barista told me people often don't like it light roasted since it tends to get sour.
well done guys great documentary
I feel Jealous, here in Chile is not possible to find that luxury coffee I only tried Geisha from Colombia.
"Pahnahmah"
I have recently heard about that cofee... Isn't it another hype? Overmarketed coffee? What makes it so special tasting?
Why ruin such exquisite coffee by using a filter? You get none of the natural fats from the bean and everyone knows that that's where the flavour is. I always use an espresso machine when I brew Geisha and it's amazing.
Oh man, you're opening up a WHOLE can of worms with this comment! There are many schools of thought for how to pull the best flavors out of the Geisha. One of the most fun things to do when you're in Panama is to do a cupping with the producers. You really can experience all of the flavors and the body and richness of the different beans exactly how you mentioned. For regular brewing the consensus among coffee experts here in Panama is to use a pour-over method to bring out the sweetness of the bean.
Yeah, so the longer ratios of filter coffee, and the fact that it is less wasteful, make filter coffee a more realistic vesicle for Geisha. Geisha espresso is delicious, but you d end up wasting a lot while dialling in. Furthermore, an espresso machine also uses a filter, a metal one. Paper thin v60 filter, will allow a similar amount of texture(oils).
You need some type of filtration. When brewing espresso, you're using a metal filter.
Why the owner used a Japanese name to name a Latin product, un/appropriate, if he is in love of that culture make it down there, and name it Cafe Del Peñasco, how does it sounds? Yes horrible 😤
It's not a latin product. Its origin is from Ethioppia
@@fernipascual didn’t know that there is an African country who speak Spanish, dude they are using Latin name prestige on a foreign product, sorry that’s fake..
@@richardmartinez4950 Its from Gesha in Ethiopia. It was misspelled down the line and they went with it. 😂
This is the biggest FRAUD in the coffee industry. You are a sucker if you pay that kind of money for coffee. You can get better colombian or vietnamese coffee for a fraction of this ridiculously overpriced geisha coffee