Costa Rica Honey Process Geisha Pour-Over Brewing Data | How to Brew Costa Rica Honey Process Geisha Coffee

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Pour-over yellow honey. 15g of coffee grounds, medium-fine grind (Fuji ghost tooth burr grinder setting 3.5), V60 dripper, water temperature 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 half, then continue pouring slowly until reaching 225g total. Discard the tail end. Water-to-coffee ratio 1:15, total 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 Processing Method

After removing the skin and pulp, the coffee beans with their mucilage are dried. The key difference between various honey processing methods lies in this remaining mucilage: the proportion of mucilage retained, drying time, and drying method.

Characteristics of Honey Processing

Coffee cherries are tested for sugar content during 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 cement floors or ground, the coffee beans are easily scratched during turning, leading to bacterial contamination. Direct sun-drying on soil can also impart earthy flavors to the coffee beans.

Flavor Differences: Honey vs. Washed Processing

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

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

Common honey processing methods we typically see include: Yellow Honey, Red Honey, and Black Honey.

Variety: Geisha

Processing Mill: Otis Granite Processing Mill

Flavor Notes: Herbal tea, rosehip, green grape

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

Introduction to Otis Granite Estate

Costa Rica's Otis Granite Processing Mill is an emerging Costa Rican estate. The family cooperative was established in 1994 but didn't create their own processing mill until 2005, now celebrating 17 years of history. The Otis Granite Processing Mill is located about 5km north of San Marcos town in Tarrazu, overseeing ten coffee estates including Yano Estate, with elevations distributed across slopes from 1500-2000 meters, all classified as the highest SHB grade.

Otis 2000 Meter Estate Geisha - Golden Honey Process

Flavor: Dry aroma features delicate spring tea fragrance mixed with notes of orange peel and chocolate, herbal tea, rosehip, and green grape flavors. As the temperature changes, it gradually reveals juicy, sweet lemon and peach notes, with a finish of 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
State: Roasted coffee beans
Sugar Content: Sugar-free
Origin: Costa Rica
Roast Level: Light roast

When it comes to Geisha variety coffee beans, many people are captivated by their wonderful floral aromas and rich fruit acidity. In 2015, there was a surge of enthusiasm for Panama Geisha, leading many to mistakenly believe that Geisha was exclusively a Panamanian coffee variety. In reality, Geisha was first discovered in Ethiopia in 1931 and, through a series of transplantations and cultivation, has found its place in other countries and regions.

Compared to Panama Geisha, Costa Rican Geisha has a richer body. If Panama 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, 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 ideal for coffee cultivation. Costa Rican coffee has always been famous for its extremely balanced, clean, and bright profile with berry-like fruit acidity. Exceptional Costa Rican coffee exhibits spicy and cocoa notes in its finish. The country's most famous growing region is Tarrazu, near the capital San José. The Tarrazu region has the highest average latitude, excellent climate, and soil conditions, making it Costa Rica's most famous and widely recognized premier coffee-producing area. Tres Rios is a renowned sub-region within the Tarrazu area. The most famous Costa Rican single-origin coffee in the specialty coffee world is the La Minita Estate in Tarrazu, with an annual production of only 160,000 pounds.

Important Notice :

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