V60 Pour-Over Parameters for Costa Rica Tarrazu Oties Geisha with Yellow Honey Processing

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Hand-poured yellow honey. 15g of coffee grounds, medium-fine grind (Fuji ghost tooth blade 3.5 grind), V60 dripper, water temperature 91-93°C. First pour with 30g of water, bloom for 27 seconds. Pour to 105g, then pause. Wait until the water level in the coffee bed drops to half before pouring again. Slowly pour until reaching 225g total. Discard the tail end. Water-to-coffee ratio 1:15. Extraction time 2:00.

Costa Rica Tarrazzu Honey Geisha

Country: Costa Rica

Grade: SHB

Region: Tarrazu

Roast Level: Light roast

Processing Method: Honey process

The Honey Processing Method

After removing the pulp and fruit flesh, the coffee beans with their mucilage are dried. The key to distinguishing different honey processes lies in this remaining mucilage: the proportion of mucilage retained, drying time, and drying method.

Characteristics of the Honey Processing Method

Coffee cherries are tested for sugar content during harvest, with only cherries measuring 21-22% sugar being selected. The honey process differs from other processing methods in that it requires drying on African beds. If dried directly on cement or soil grounds, the coffee beans can easily be scratched during turning, leading to bacterial infection. Direct ground drying can also impart earthy flavors to the coffee beans.

Flavor Differences Between Honey and Washed Processing

Compared to washed coffee, honey-processed coffee has higher sweetness, higher sugar content, and relatively higher body (at the same roast level).

Honey-processed beans require good ventilation during drying, otherwise the retained mucilage membrane can easily ferment or mold, causing off-flavors.

The honey processing methods we commonly see include: yellow honey, red honey, and black honey.

Variety: Geisha

Processing Mill: Otis Rock Processing Mill

Flavor: Floral tea, rosehip, green grape flavors

Costa Rica's honey processing method is unique. Lao Li recently obtained this Costa Rican red honey-processed bean, which prompted him to research Costa Rica's unique honey processing methods.

Introduction to Otis Rock Estate

Otis Rock Processing Mill is an emerging Costa Rican estate. The family cooperative was established in 1994, but it wasn't until 2005 that they created their own processing mill, which now has 17 years of history. Otis Rock Processing Mill is located about 5km north of San Marcos town in Tarrazu. Beneath it are ten coffee estates including Yanuo Estate, distributed across hillsides at elevations from 1500-2000 meters, all graded as SHB, the highest grade.

Otis Rock 2000m Estate Geisha - Golden Honey Process

Flavor: Dry aroma is delicate spring tea fragrance mixed with hints of orange peel and chocolate aromas, floral tea, rosehip, green grape flavors that gradually emerge with temperature changes, lemon and peach juicy sweetness, with a finish of orange zest chocolate.

Factory Name: Coffee Workshop | Factory Address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou | Factory Contact: 020-38364473 | Shelf Life: 90 days | Net Content: 100g | Packaging: Loose coffee beans | Roast Level: Roasted coffee beans | Sugar Content: Sugar-free | Origin: Costa Rica | Roast Degree: Light roast

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473