The best Panama Geisha of 2021?
Panama Geisha from Finca Deborah the best of 2021?
A cup of Geisha can provide something as close as we’ve seen to perfection in coffee, a sensory rapture that is nothing short of inspirational. — Finca Deborah
I am pleased Patrik Rolf then went on to qualify, one of the best coffees in the world?
In the same locality we have Hacienda La Esmeralda where Geisha was discovered or rediscovered, for more on this read God in a Cup, and the estate of Ninety Plus, located Boquete, Volcán and Renacimiento.
Several things struck me from the farm, Finca Deborah.
- shade grown coffee
- beautiful wooded hills
- coffee protects the environment
- the care the farmer Jamison Savage takes with his coffee beans
I contrast the introduction looking at the green beans with green beans I was asked to look at from Cameroon. The Cameroon beans had insect damage and black mould. When I tried to explain the condition of the beans was not acceptable, supplier became angry. Would not listen when I was trying to help, telling them if they wish to be taken seriously they have to address these problems, they cannot ship poor quality coffee beans.
I am pleased Patrik featured the farmer. Someone grows the beans, we need to know more about the farmers. Unless they care, we will not be drinking high quality coffee. We also need to thank the roastery and the person who brews our coffee.
We have our green coffee beans, how do we roast, how do we brew?
Slightly longer roast time, slightly higher roast temperature. This would appear to go against perceived wisdom, if we think of cheap crap commodity coffee, roast the shit out of it to hide any defects.
Then when we get to brewing, again contrary to perceived wisdom, leave to rest for three, four, five weeks.
And then, grind, store in an airtight container, brew the next day, which appears to go against perceived wisdom, grind and brew fresh for each cup, otherwise lose all the aromatic oils, coffee will oxidise.
Interesting to try, three different Geishas, same farm, same variety, different processing of the beans.
I recall something similar a couple of years ago, twelve different lots from the same farm, a cupping session at Taylor St Roasted.
I was tempted to order.
Synchronicity: Intrigued to stumble across this, of my friends at The Underdog, one of my favourite coffee shops in Athens, using beans from Finca Deborah for the World Barista Championship Boston 2019. It is always an honour and pleasure to be served a coffee at The Underdog and if time permits and not too busy conversation about coffee. If The Underdog rates this coffee, then Patrik Rolf is in very good company.
Foot note: I tried to order. Too late, Sold Out.
