Costa Rica Honey Process Geisha Price | Costa Rica Honey Process Geisha Coffee Pricing

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Introduction to Otis Granite Estate

Otis Granite Processing Plant in Costa Rica is an emerging estate in Costa Rica. The family cooperative was established in 1994, but it wasn't until 2005 that they created their own processing plant, which now has 17 years of history. Otis Granite Processing Plant is located about 5km north of San Marcos town in Tarrazu, with ten coffee estates underneath, including Finca Yano. The elevation ranges from 1500 to 2000 meters on mountain slopes, all classified as SHB (Strictly Hard Bean) - the highest grade.

Otis 2000 Meters Estate Geisha Variety - Golden Honey Processing

Flavor: The dry aroma presents delicate spring tea fragrance mixed with notes of orange peel and chocolate, along with flavors of herbal tea, rose hips, and green grapes. As the temperature changes, it gradually reveals juicy sweetness of lemon and peach. The aftertaste is chocolate-coated orange strips.

Manufacturer: Coffee Workshop
Address: No. 10 Bao'an Qian Street, Yuexiu District, Guangzhou
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, there was another major surge of Panama Geisha enthusiasm, leading many to mistakenly believe that Geisha is a coffee variety exclusive to Panama. This is not actually the case. Geisha was first discovered in Ethiopia in 1931, and later through a series of transplantations and cultivation, it found its place in other countries and regions.

Compared to Panama Geisha, Costa Rica Geisha has more body and richness. If Panama Geisha is like a fresh and delicate style, then Costa Rica 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 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, suitable for coffee cultivation. Costa Rican coffee has always been known for its extremely balanced, clean, and bright flavor with berry-like fruit acidity. Excellent Costa Rican coffee finishes 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 the most famous and generally recognized 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.

Hand Brew Yellow Honey

15g of coffee, ground to medium-fine (Komachi富士 3.5 grind setting), V60 dripper, water temperature 91-93°C. First pour 30g of water for a 27-second bloom. Continue pouring to 105g, then pause. Wait until the water level in the coffee bed drops to half, then continue pouring slowly until reaching 225g. Avoid the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.

Costa Rica Tarrazu Honey Geisha

Country: Costa Rica
Grade: SHB
Region: Tarrazu
Roast Degree: Light roast
Processing Method: Honey processing

Honey Processing Method:

After removing the pulp and skin, the 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 harvest, 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 or soil, the beans can easily get scratched during turning, leading to bacterial infection. Direct sun-drying on soil can also impart earthy flavors to the coffee beans.

Taste Difference Between Honey and Washed Processing:

Honey-processed coffee has higher sweetness and sugar content, with relatively more body (under the same roast degree).

Honey-processed beans need 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 Plant: Otis Granite Processing Plant
Flavor: Herbal tea, rose hips, green grape flavors

Costa Rica's Meil processing method (also known as Honey processing) is quite distinctive. Old Li only recently got these Costa Rican red honey-processed beans and came to learn about Costa Rica's unique Meil processing method.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473