The Story Behind Costa Rica Tarrazu Otis Rock Yellow Honey Process Geisha

Introduction to Otis Rock Estate

Costa Rica's Otis Rock Processing Plant is an emerging estate in Costa Rica. The family cooperative was established in 1994, but it wasn't until 2005 that they created their own processing plant, which now has a 17-year history. The Otis Rock Processing Plant is located about 5km north of San Marcos town in Tarrazu, with ten coffee estates underneath, including the Yanuo Estate. The altitude ranges from 1500 to 2000 meters on the mountain slopes, all classified as SHB (Strictly Hard Bean) highest grade.

Pour-over Yellow Honey Process

15g of coffee, medium-fine grind (small Fuji ghost tooth blade 3.5 grind), V60 dripper, water temperature 91-93°C. First pour 30g of water for 27 seconds pre-infusion, then pour to 105g and pause. Wait until the water level drops to half, then slowly pour until reaching 225g. 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

Honey Process Method

After removing the skin and pulp, the coffee beans with 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 Honey Processing:

During harvesting, sugar content is tested first, and only coffee cherries with sugar content between 21-22% are picked. The honey process differs from other processing methods in that it must be dried on AFRICAN BEDS (drying beds). If dried directly on concrete or soil, the beans can easily get scratched during turning, leading to bacterial infection. Direct soil sun-drying can also give the coffee beans an earthy taste.

Taste Differences Between Honey and Washed Processing:

Higher sweetness than washed processing, higher sugar content, and relatively higher body (under the same roast level).

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

The common honey processing methods we usually see are: Yellow Honey, Red Honey, and Black Honey.

• Variety: Geisha
• Processing Plant: Otis Rock Processing Plant
• Flavor: Floral tea, rosehip, green grape notes

Costa Rica's Meil processing method (also known as Honey Process) is quite unique. Lao Li recently obtained these Costa Rica red honey-processed beans and came to learn about Costa Rica's unique Meil processing method.

Otis 2000m Estate Geisha - Golden Honey Process

Flavor: The dry aroma is delicate spring tea fragrance mixed with hints of orange peel and chocolate. Floral tea, rosehip, and green grape flavors gradually emerge with temperature changes, revealing lemon and peach juicy sweetness. The aftertaste is orange chocolate.

Manufacturer: Coffee Workshop
Address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou
Contact: 020-38364473
Shelf Life: 90 days
Net Weight: 100g
Packaging: Bulk 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