geisha coffee indulgence…

December 27, 2022

over three quarters of the citizens of our fine country drink coffee, and I am among them…starting my day with a mug of java and dose of the daily news is a habit that I find hard to break, a morning ritual of sorts that began with waking up to the aroma of my grandpa’s pot percolating on the woodstove

most often I am happy with Folger’s in my cup, but then there are the days that I reach for the beans and grinder, ready to embrace all the complexities of a perfectly brewed cup of coffee…I find it similar to my wine drinking, a nice, inexpensive bottle is okay for my casual happy hour but when it’s time to treat myself, the fine wine is pulled from the rack and the ceremony begins

always in search of a new variety or roast treatment, I was excited to get an invite to be a taste-tester for a limited release of a geisha bean…unfortunately, the weather did not cooperate…a few days later I finally picked up two bags of the freshly roasted beans and rushed home to start brewing

before I tell you about its unique flavor, you need to know what makes this Ethiopian born arabica coffee so special and expensive…it originated in the Gori Gesha Forest, a fussy plant that is not very disease-resistant, needs continuous pruning, and the terrain makes for difficult harvest…after enduring all this it has low yields but great flavor…because of this, the farmers get top dollar for this burdensome bean

adventurous Panamanian plantation owners that were dedicated to quality beans finally began growing it in 1960’s…the terroir and climate is similar to the geisha’s homeland, ensuring the quality of the coffee would not be diminished

Sioux Falls local steakhouse, Morrie’s has a direct relationship with one of these farms located between the Tecuamburro and Pacaya volcanoes in Guatamala…Fernando Diaz and his family at the Retiro Farm not only brought us the rare treat of this geisha bean, but they are also responsible for the rich and round house coffee you enjoy daily while dining here

wanting you to have good quality coffee not only at the restaurant but in your home, Morrie’s offers it for sale at the host counter, along with featured beans such as geisha, when available…and with every purchase, they donate to the Friends of the Big Sioux

so, beyond the logistics, how is the taste, well, I would say it is not your usual bacon and eggs coffee, it is worthy of “wine service” …don’t waste its subtleties in a paper cone filter, embrace the complexity of the flavors by using a Moka pot or French press

prized for its pillowy-soft acidity, unbelievable aroma, and fruity flavors, I was gifted all these attributes and more…upon opening the top of the grinder I was hit with a nose of mango funk coming off the dirt brown grounds, as opposed to the dark chocolate color of robusto beans, showing that there was a light touch on the roasting

as soon as I heard the hissing from my moka pot, I turned off the heat, lifting the lid released wafts of jasmine and earl grey tea…the first sip was so light, it took me by surprise, the indulgent nose was not matching the mouthfeel, I was not hit with the bitterness of my usual coffee…but suddenly the tropical fruits and citrusy highlights washed upon my palate, helping me to realize that this indeed is not the customary cup of java…

the sweet, lingering aftertaste was pleasant, I sat back reveling in the experience, knowing I would cherish each and every cup, right down to the last bean…