Costa Rica Tarrazu Otis Granite Yellow Honey Process Gesha Grading, Price, Green Beans and Roasting

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Introduction to Otiris Rock Estate

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

Otiris 2000 Meter Estate Geisha - Golden Honey Process

Flavor: The dry aroma features delicate spring tea fragrance mixed with hints of orange peel and chocolate notes, along with floral tea and rosehip flavors. As the temperature changes, it gradually reveals lemon and juicy sweet peach notes. The aftertaste presents orange chocolate tones.

Manufacturer: Cafe Style Address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou Manufacturer Contact: 020-38364473 Shelf Life: 90 days Net Weight: 100g Packaging: Bulk coffee beans Raw/Roasted Level: Roasted coffee beans Sugar Content: Sugar-free Origin: Costa Rica Roast Level: Light roast

When it comes to Geisha coffee beans, many people are captivated by their wonderful floral aroma and rich fruit acidity. In 2015, a whirlwind of Panama Geisha swept through the market, leading many to mistakenly believe that Geisha is an exclusive coffee bean variety from Panama. However, this is not the case. Geisha was first discovered in Ethiopia in 1931 and later, through a series of transplantations and cultivation, it found its place in other countries and regions.

Compared to Panama Geisha, Costa Rica Geisha offers more body and richness. If Panama Geisha is like a fresh and light style, then Costa Rica Geisha belongs to a more reserved style.

Costa Rica is located in the Central American isthmus at 10°N latitude and 84°W longitude. It borders the Caribbean Sea to the east and the North Pacific Ocean to the west. Costa Rica is situated on the low-latitude volcanic belt of Central America, with the Central Plateau and mountainous regions ranging from 800 to 2000 meters in altitude, suitable for coffee cultivation. Costa Rican coffee has always been famous for its extremely balanced, clean, and bright flavor profile, with fruit-like berry acidity. Excellent Costa Rican coffee exhibits spice and cocoa flavors in its aftertaste. The most famous growing region in the country is Tarrazu, near the capital San José. The Tarrazu region has the highest average latitude and excellent climate and soil conditions, making it the most famous and generally recognized as the best coffee-producing region in Costa Rica. Tres Rios is a famous sub-region within the Tarrazu area. The most renowned Costa Rican single-estate coffee in the specialty coffee world is Hacienda La Minita in the Tarrazu region, with an annual production of only 160,000 pounds.

Hand Brew Yellow Honey Process

15g of coffee grounds, ground to medium-fine consistency (Komatsu Fuji ghost tooth grinder setting 3.5), using a V60 dripper with water temperature between 91-93°C. First pour 30g of water for a 27-second bloom, then pour to 105g and pause. Wait until the water level in the coffee bed drops to halfway before continuing to pour slowly until reaching 225g total. Avoid the tail section. Water-to-coffee ratio is 1:15, with a total extraction time of 2:00.

Costa Rica Tarrazu Honey Geisha

Country: Costa Rica

Grade: SHB

Region: Tarrazu

Roast Level: Light roast

Processing Method: Honey process

Honey Processing Method:

After removing the pulp and skin, 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 fruits with sugar content between 21-22% are picked. The honey process differs from other processing methods in that it requires drying on AFRICAN BEDS (drying beds). If dried directly on cement grounds or soil, the coffee beans can easily get scratched during turning, leading to bacterial contamination. Direct sun-drying on soil can also impart earthy flavors to the coffee beans.

Taste Differences Between Honey and Washed Processing:

Compared to washed processing, honey process results in higher sweetness, greater sugar content, and relatively more 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 honey processing methods we commonly see are: Yellow Honey, Red Honey, and Black Honey.

Variety: Geisha

Processing Plant: Otiris Rock Processing Plant

Flavor: Floral tea, rosehip, and green grape flavors

Costa Rica's Meil processing method (also known as Honey Process) is unique. Old Li recently obtained these Costa Rica red honey-processed beans, which prompted him to learn about Costa Rica's unique Meil processing method.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473