Costa Rica Honey Process Geisha Bean Characteristics and Brewing Methods

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

Costa Rican Geisha has a fuller body compared with Panama Geisha. If Panama Geisha is a fresh, light style, then Costa Rican Geisha belongs to a more reserved style.

Costa Rica is located on 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 sits on the low-latitude volcanic belt of Central America, with the Central Plateau and mountainous regions at elevations of approximately 800-2000 meters, suitable for coffee cultivation. Costa Rican coffee has always been famous for its extremely balanced, clean, and bright flavor with berry-like fruit acidity. Exceptional Costa Rican coffee shows spice and cocoa notes in the aftertaste. The country's most famous growing region is Tarrazu, near the capital San José. Tarrazu has the highest average latitude and excellent climate and soil conditions, making it the most famous and widely recognized 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 La Minita from the Tarrazu region, with an annual production of only 160,000 pounds.

Hand-pour yellow honey. 15g of coffee, ground to a medium-fine consistency (small Fuji ghost-tooth grinder setting 3.5), V60 dripper, water temperature 91-93°C. First pour 30g of water, let it bloom for 27 seconds, then pour to 105g and stop. Wait until the water level in the coffee bed drops to half, then continue pouring slowly until reaching 225g. Avoid the tail section. Water-to-coffee ratio is 1:15, extraction time 2:00.

Costa Rica Tarrazu Honey Geisha

Country: Costa Rica

Grade: SHB

Region: Tarrazu

Roasting Degree: Light roast

Processing Method: Honey process

Honey Processing Method

After removing the peel and pulp, coffee beans with mucilage are dried. The key to distinguishing different honey processes lies in this remaining mucilage: the proportion of mucilage retained, the drying time, and the 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. Honey processing differs from other processing methods in that it requires drying on African beds. If dried directly on cement ground or soil, the beans can easily get scratched during turning, leading to bacterial contamination. Direct ground sun-drying can also impart earthy flavors to the beans.

Taste Differences Between Honey and Washed Processing

Honey process has higher sweetness, higher sugar content, and a relatively fuller body under the same roasting degree.

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

Honey processing methods we commonly see include yellow honey, red honey, and black honey.

Variety: Geisha

Processing Mill: Atis Granite Processing Mill

Flavor: Floral tea, rose hip, green grape flavors

Costa Rica's honey processing method is unique. These Costa Rican red honey-processed beans were recently obtained to research the country's distinctive honey-processing techniques.

Introduction to Atis Granite Estate

Costa Rica's Atis Granite Processing Mill is an emerging Costa Rican estate. The family cooperative was established in 1994 but did not create its own processing mill until 2005, now with 17 years of history. The Atis Granite Processing Mill is located about 5km north of San Marcos town in Tarrazu, overseeing ten coffee estates including Hacienda Yanol, with elevations between 1500-2000 meters on mountain slopes, all classified as the highest SHB grade.

Atis 2000m Estate Geisha - Golden Honey Process

Flavor: The dry aroma is a delicate spring tea fragrance mixed with hints of orange peel and chocolate notes, with floral tea, rose hip, and green grape flavors. It gradually reveals lemon and juicy peach freshness with temperature changes, while the aftertaste is orange chocolate.

FrontStreet Coffee Recommendation

If the honey-processed Geisha described here appeals to you, FrontStreet Coffee's Geisha lineup offers several ways in. The Boquete Geisha is an approachable entry point with the classic orange-blossom and honey notes of Panama, while the Esmeralda Green Label Geisha, blended from high-altitude plots, brings jasmine, citrus, and a clean, tea-like finish. For a lighter, fruit-forward option, naturally processed lots round out the range with a sweeter, more layered cup.