Introduction:This article provides an in-depth analysis of the full cupping process for the Geisha coffee from Hopes Farm in Colombia. It covers everything from the growing background and comparisons of roast profiles, to the actual tasting steps and flavor characteristic documentation. Through the operations of professional cuppers and cross-validation by multiple tasters, it takes you through the unique expression of this top-tier coffee variety in the Colombian growing region, and helps you understand the key details of SCAA standard cupping. Whether you're an amateur enthusiast or industry professional, you'll find practical insights here.
The history of the Geisha variety can be traced back to the Gesha Mountains in southwestern Ethiopia. It later spread through countries such as Kenya, Tanzania, and Costa Rica, eventually shining brightly at Panama’s Hacienda La Esmeralda. Colombia’s Hopes Farm introduced the variety in 2007. After years of cultivation, it won the Champion title at the Specialty Coffee Association of America’s annual green coffee competition in 2011, showcasing flavor characteristics that, while distinct from those of Panamanian Geisha, are equally captivating.
Geisha belongs to the Arabica species and was first discovered in the Gesha highlands of Ethiopia. The author recommends using the transliteration “Gesha” when referring to this variety, to avoid confusion with the Japanese word for “geisha” and also to facilitate international communication. According to records, Gesha seeds were collected from the Gesha Mountains in 1931, then traveled through Kenya and Tanzania, arriving in Costa Rica in 1953, and finally blossomed at the Geisha family farm in Panama. After the Peterson family of La Esmeralda took over the farm in 1996, they noticed unique flavor characteristics in coffee from the fringe plots, which went on to achieve excellent results in competitions. After confirming the varietal origin, it was officially named “Gesha.”
The Herrera family of Colombia’s Hopes Farm introduced the Gesha variety in 2007. Though initially facing adaptation challenges, they continued to refine their methods, and eventually claimed victory at the Specialty Coffee Association of America’s annual Cup of Excellence (COTY) competition in 2011. For this cupping session, professional cupper Pei Daxing was invited to bring a Colombia-roasted Gesha sample, which was compared with two different batches roasted by the author in Beijing.
The cupping was conducted on the third day after roasting. Three coffees were selected: Pei Daxing’s Colombia-roasted sample, and two different batches roasted by the author in Beijing. Each coffee was brewed in three cups. While not meeting the SCAA standard of five cups, it was sufficient for effective comparison. After grinding, the first step was to perform a crack-and-sniff to capture dry aroma characteristics. Then the floating grounds were skimmed off, and tasting began with immediate recording of flavor impressions.
Based on the evaluation of all four cuppers, the Gesha from the same batch as the Colombia sample, roasted by the author, performed the best. Its acidity was bright, vibrant, and layered, dominated by floral and tropical fruit aromas. The body was medium but with excellent balance, and the aftertaste carried a lasting sweetness. This result shows how the microclimate and processing techniques of the Colombian growing region can impart unique regional flavor expressions to Geisha.
During actual pour over extraction, it is recommended to pay attention to grind size and water temperature parameters to fully showcase the delicate flavors of Gesha. The SCAA standard cupping procedure includes steps such as uniform grind coarseness, fixed coffee-to-water ratio, and strict control of brewing time, ensuring objectivity in evaluation. Although this cupping did not fully follow the five-cup standard, reliable conclusions were still drawn through multiple tastings and cross-validations, providing valuable reference material for coffee enthusiasts.
The above content is compiled by CoffeeHunters, a coffee news website.
