Post By Andy
Post By Gabster
Post By Andy
Geisha comparison? Costa Rica, Colombia, Panama washed vs natural
My wife has unexpectedly run out of decaf early so I'm thinking about what kg of Geisha to add to pad out the courier envelope. I already have the Costa Rica, but with just a kg it is quickly consumed. Any tasting thoughts on the Panama washed vs natural? How about Colombia La Esperanza?
I'm roasting with a popper or a pan, so if a more subtle and controlled method is required to get the best out of the more expensive beans I'll just top up my Costa Rica.
Any details, thoughts, previous experience, or any other form of enabling welcome!
Coffee and Papayas in the Atherton Tablelands, Cairns, Queensland
what about that one.
I like it. it should go into the second crack, at least for me.
Last edited by Javaphile; 23rd October 2017 at 06:40 PM.
Reason: Commercial link(s) removed
If you are roasting the Costa Rica Geisha okay then the others will be fine, these all roast similar. The Geisha varietal roasts a little like the Yirgacheffe, a little fragile and they only work great in a narrow window but certainly not impossible to get a great result with.
Originally Posted by apicius
The Costa is great value, maybe half what it could/should be in price. Both the Panama's are fruity and really exciting to try but at those prices it's not a everyday coffee unless you drink less and savour them more. The Colombian Geisha is the best bean I've ever had from that country (but priced to suit).
These are all very interesting special coffees and all priced well for what they are. If you can afford to try them I doubt you will be disappointed.
Thanks Andy, great summary. Would you mind expanding on what you have found the "narrow window" to be? What kind of roast profile would you recommend to get the most out of the bean?
I've tried two so far - a fast light roast (20s post FC) and a slow-fast roast up to SC - and whilst there is a hint of floral profile it is not the flavour bomb of the Sidamo for example. I suspect my roast is not there yet.
Hi Andy, I second apicius request, a few more specific hints on what profile to use to get the most of the Costa Rica Geisha would be most appreciated especially for such a premium bean. Basically, any hints on how to roast them.
Originally Posted by Andy
Like the other member, I have tried several profiles on the Costa Rica Geisha but with little success.
I am roasting on a Hottop for what it is worth.
kind regards, Gaby
...and I'm roasting on a commercial roaster so the profile comparison is vague at best.
Fast and light is pretty much right.
You still want some colour in the bean (light brown ground colour, not yellow) so it's not sour and giving it a week or more resting in a sealed bag will really make the fruit "pop".
You get a fair aroma off the bean when ground straight from the cooling tray but it's becomes far more special with some rest time.