Costa Rica Tarrazu Dota Los Lajones Yellow Honey Process Geisha Flavor Profile, Origin and Brewing Parameters

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Taste Differences Between Honey Process and Washed Process

Honey process has higher sweetness than washed process, with higher sugar content and relatively higher body (under the same roast level).

When drying honey-processed beans, good ventilation is needed, otherwise the retained mucilage can easily ferment or mold, causing off-flavors.

We commonly see honey processing methods: Yellow Honey, Red Honey, and Black Honey.

Coffee Details

Variety: Geisha

Processing Mill: Otis Granite Processing Mill

Flavor: Floral tea, rosehip, green grape flavors

Costa Rica's Meil processing method (also known as Honey Process) is unique. Lao Li recently got these Costa Rica Red Honey processed beans, which prompted him to learn about Costa Rica's unique Meil processing method.

Introduction to Otis Granite Estate

Costa Rica's Otis Granite Processing Mill is an emerging Costa Rican estate. The family cooperative was founded in 1994, but it wasn't until 2005 that they established their own processing mill, now with 17 years of history. The Otis Granite Processing Mill is located about 5km north of San Marcos town in the Tarrazu region. Below it are ten coffee estates including the Yano Estate, with altitudes distributed between 1500-2000 meters on mountain slopes, all classified as SHB (Strictly Hard Bean) highest grade.

Otis 2000m Estate Geisha - Golden Honey Process

Flavor: Dry fragrance features delicate spring tea aroma mixed with hints of orange peel and chocolate notes, followed by floral tea, rosehip, and green grape flavors. As temperature changes, it gradually reveals juicy sweetness of lemon and peach, with a finish of orange chocolate.

Factory Name: Coffee Workshop

Factory Address: No. 10 Bao'an Qian Street, Yuexiu District, Guangzhou City

Factory 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

When it comes to Geisha coffee beans, many people are captivated by their wonderful floral aroma and rich fruit acidity. In 2015, Panama Geisha created another major sensation, leading many to mistakenly believe that Geisha might be exclusively Panama's coffee variety. However, this is not the case. Geisha was first discovered in Ethiopia in 1931, and through a series of transplantations and cultivation, it has found its place in other countries and regions.

Costa Rica Geisha has a bit more body than Panama Geisha. If Panama Geisha is like a fresh and delicate style, then Costa Rica Geisha belongs to a more reserved style.

Costa Rica is located in the Central American isthmus at latitude 10°N, longitude 84°W. 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. The central plateau and mountainous regions have altitudes of about 800-2000 meters, suitable for coffee cultivation. Costa Rican coffee has always been famous for its extremely balanced, clean, and bright flavor profile with berry-like fruit acidity. Excellent Costa Rican coffee exhibits spice and cocoa notes in its aftertaste. The country's most famous growing region is Tarrazu, near the capital San Jose. The Tarrazu region has the highest average latitude, 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 Tarrazu. The most renowned Costa Rican single-estate coffee in the specialty coffee world is La Minita estate in the Tarrazu region, with an annual production of only 160,000 pounds.

Brewing Method for Honey Process

Pour-over for Yellow Honey: 15g of coffee, medium-fine grind (Fuji Royal with ghost teeth burrs at 3.5 setting), V60 dripper, water temperature 91-93°C. First pour 30g of water, let bloom for 27 seconds. Pour to 105g and pause, wait until the water level drops to halfway, then continue slow pouring until reaching 225g. Avoid the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.

Coffee Information

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 fruit flesh, 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. Honey processing differs from other processing methods as it requires drying on AFRICAN BEDS (drying beds). If dried directly on cement ground or soil, the coffee beans can easily get scratched during turning, leading to bacterial contamination. Direct soil drying can also cause the coffee beans to acquire earthy flavors.

Important Notice :

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