Start fresh and light
Buy whole beans with a visible roast date, and use them within weeks of roasting. Panama Geisha is almost always roasted light to preserve its florals and acidity — a light roast is a feature, not an error. If you buy one of the roasted lots listed in our marketplace, note the price-check date on the record and confirm current availability at the seller.
A pour-over baseline
For a single 250 ml cup: about 15 grams of coffee to 250 grams of water (a roughly 1:16.5 ratio), water at 90–94°C, and a medium-fine grind. Bloom with roughly double the coffee's weight in water for 30–45 seconds, then pour in slow, even spirals, finishing around 2:30–3:00 total brew time. Grind finer if the brew finishes too fast or tastes thin; coarser if it drags and turns bitter.
Taste it warm, not scalding
Geisha's signature jasmine and tropical-fruit notes open up as the cup cools from hot to warm. Resist drinking it immediately — many people find the most expressive window between roughly 50–65°C. And taste before adding anything: a good Geisha is worth experiencing unadorned at least once.