Differences, Distinctions, and Award Status of Costa Rica Tarrazú Otis Rock Yellow Honey Process Geisha

Costa Rica Tarrazzu Honey Geisha

Coffee Information

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 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 Honey Processing

Coffee cherries are first tested for sugar content before harvesting, with only cherries measuring 21-22% sugar content being selected. Unlike other processing methods, honey processing requires drying on AFRICAN BEDS (drying beds). If dried directly on concrete or soil, the beans can be easily scratched during turning, leading to bacterial infection. Direct ground sun-drying can also give the beans an earthy flavor.

Taste Differences Between Honey and Washed Processing

Compared to washed processing, honey process coffee has higher sweetness, greater sugar content, and relatively more body (at the same roast level).

Beans processed using the honey method need good ventilation during drying; otherwise, the retained mucilage can easily ferment or mold, causing off-flavors.

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

Detailed Information

Variety: Geisha

Processing Mill: Otis Rock Processing Mill

Flavor: Floral tea, rosehip, green grape flavors

Costa Rica's Mei processing method (also known as honey processing) is unique. Old Li recently obtained these Costa Rican red honey processed beans, which prompted him to research the unique methods of Costa Rica's Mei processing.

Otis Rock Estate Introduction

Otis Rock Processing Mill in Costa Rica is an emerging estate. The family cooperative was founded in 1994, but it wasn't until 2005 that they established 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 the Tarrazu region, overseeing ten coffee estates including Yanuo Estate, with elevations ranging from 1500-2000 meters on the mountain slopes, all classified as SHB (Strictly Hard Bean), the highest grade.

Otis 2000m Estate Geisha - Golden Honey Process

Flavor: Dry aroma features delicate spring tea fragrance mixed with hints of orange peel and chocolate notes, floral tea, rosehip, green grape flavors, gradually revealing lemon, juicy sweetness of peach as temperature changes, with orange chocolate in the aftertaste.

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

About Geisha Coffee

When it comes to Geisha coffee beans, many people are captivated by their wonderful floral aroma and rich fruit sweetness. In 2015, there was a huge surge of Panama Geisha popularity, leading many to mistakenly believe that Geisha was exclusive to Panama. This is not actually the case - the Geisha variety was first discovered in Ethiopia in 1931, and after a series of transplantations and cultivation, it found its way to other countries and regions.

Costa Rican Geisha tends to have more body than Panamanian Geisha. If Panamanian Geisha is like a fresh, delicate style, then Costa Rican Geisha belongs to a more restrained 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 at elevations of approximately 800-2000 meters, making it 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 flavors in the 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 widely recognized excellent coffee-producing region in Costa Rica. Tres Rios is a famous sub-region within Tarrazu. The most renowned Costa Rican single-origin coffee in the specialty coffee world is La Minita Estate in the Tarrazu region, with an annual production of only 160,000 pounds.

Brewing Instructions

Pour-over Yellow Honey: 15g of coffee, ground to medium-fine (using Fuji's ghost tooth grinder at 3.5 setting), V60 dripper, water temperature 91-93°C. First pour 30g of water and let it bloom for 27 seconds. Continue pouring to 105g, then pause and wait until the water level drops halfway before continuing to pour slowly until reaching 225g total. Avoid the tail end. Water-to-coffee ratio is 1:15, total extraction time 2:00.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473