Taste and Flavor Profile of Costa Rica Honey-Processed Geisha Coffee

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Costa Rican Geisha offers a few more layers of richness compared to Panamanian Geisha. If Panamanian Geisha is like a fresh and delicate style, then Costa Rican 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 elevation, making it ideal for coffee cultivation. Costa Rican coffee has always been renowned for its extremely balanced, clean, and bright profile, with fruity acidity reminiscent of berries. Exceptional Costa Rican coffees often finish with spice and cocoa notes. The country's most famous growing region is Tarrazu, near the capital San José. The Tarrazu region has the highest average latitude and 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 Tarrazu. In the specialty coffee world, the most famous Costa Rican single-estate coffee is La Minita from the Tarrazu region, with an annual production of only 160,000 pounds.

Pour-over Brewing Method for Yellow Honey

15g of coffee, ground to medium-fine (using Fujiyama ghost tooth 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 drops to halfway before continuing the pour. Slowly pour until reaching 225g total. Avoid the tail end. Water-to-coffee ratio is 1:15, total extraction time 2:00.

Coffee Details

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, 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

Coffee cherries are tested for sugar content during harvesting, with only those reaching 21-22% sugar content being selected. Unlike other processing methods, honey processing requires drying on African beds. If dried directly on cement or soil, the coffee beans can easily get scratched during turning, leading to bacterial contamination. Direct ground sun-drying can also impart earthy flavors to the coffee beans.

Taste Differences Between Honey and Washed Processing

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

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

The honey processing methods we commonly see include: Yellow Honey, Red Honey, and Black Honey.

Variety: Geisha

Processing Mill: Otis Rock Processing Mill

Flavor: Floral tea, rosehip, and green grape notes

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

Otis Rock Estate Introduction

Otis Rock Processing Mill in Costa Rica is an emerging estate. The family cooperative was founded in 1994 but didn't establish its own processing mill until 2005, now celebrating 17 years of history. Otis Rock Processing Mill is located about 5km north of San Marcos town in Tarrazu, overseeing ten coffee estates including Yano Estate, with elevations ranging from 1500 to 2000 meters on mountain slopes, all classified as SHB (Strictly Hard Bean), the highest grade.

Otis 2000m Estate Geisha - Golden Honey Process

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

Factory Name: Coffee Workshop
Factory Address: No. 10, Bao'an Qianjie Street, Yuexiu District, Guangzhou
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 Level: Light roast

When it comes to Geisha variety coffee beans, many people are captivated by their wonderful floral aroma and rich fruity sweetness. In 2015, there was another surge of Panamanian Geisha fervor, leading many to mistakenly believe that Geisha is exclusively a Panamanian coffee variety. This is not actually the case - the Geisha variety was first discovered in Ethiopia in 1931, and later through a series of transplantations and cultivation, it was able to flourish in other countries and regions.

Important Notice :

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Tel:020 38364473