Costa Rica Honey Process Geisha Flavor Profile - Honey Process Geisha Coffee Varieties and Prices

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Pour-over Yellow Honey: 15g coffee grounds, medium-fine grind (Fuji mountain ghost tooth blade grinder 3.5 setting), V60 dripper, water temperature 91-93°C. First pour 30g water for 27 seconds pre-infusion, then pour to 105g and stop. Wait until the water level in the coffee bed drops to half, then continue slow pouring until reaching 225g. Avoid the tail section. Water-to-coffee ratio is 1:15, extraction time 2:00.

Otis Granite Estate Introduction

Otis Granite Processing Plant 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 plant, which now has 17 years of history. The Otis Granite Processing Plant is located about 5km north of San Marcos town in the Tarrazu region. Below it are ten coffee estates, including Hacienda Yanón, distributed across slopes at elevations ranging from 1500 to 2000 meters, all classified as SHB (Strictly Hard Bean) - the highest grade.

Otis 2000 Meter Estate Geisha - Gold Honey Process

Flavor: The dry aroma features delicate spring tea notes mixed with hints of orange peel and chocolate. Flavors include flower tea, rosehip, and green grapes. As the temperature changes, it gradually reveals juicy sweetness of lemon and peach. The aftertaste presents notes of orange peel chocolate.

Manufacturer: Coffee Workshop
Address: No. 10 Bao'an Qianjie Street, Yuexiu District, Guangzhou City
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 mentioning Geisha coffee beans, many people are captivated by their wonderful floral aromas and rich fruit sweetness. In 2015, there was another major wave of Panama Geisha enthusiasm, leading many to mistakenly believe that Geisha might be a coffee variety exclusive to Panama. In reality, this is not the case. Geisha was first discovered in Ethiopia in 1931. Later, through a series of transplantations and cultivation, it found its place in other countries and regions.

Costa Rican Geisha tends to have more body than Panamanian Geisha. If Panamanian Geisha is like a fresh, light style, then Costa Rican Geisha belongs to a more reserved 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. The central plateau and mountainous regions have elevations ranging from approximately 800 to 2000 meters, making them suitable for coffee cultivation. Costa Rican coffee has always been renowned for its extremely balanced, clean, and bright flavor profile, with fruity acidity reminiscent of berries. Exceptional Costa Rican coffee exhibits spice and cocoa flavors in its aftertaste. The most famous growing region in the country is Tarrazu, near the capital San José. The Tarrazu region has the highest average latitude, 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 the Tarrazu area. The most renowned Costa Rican single-estate coffee in the specialty coffee world is La Minita estate from the Tarrazu region, with an annual production of only 160,000 pounds.

Costa Rica Tarrazu Honey Geisha

Country: Costa Rica
Grade: SHB
Region: Tarrazu
Roast degree: Light roast
Processing method: Honey process

Honey Processing Method:

After removing the fruit skin and pulp, 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 harvesting, sugar content is first tested, 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 floors or ground, the coffee beans can easily be scratched during turning, leading to bacterial contamination. Direct ground sun-drying can also impart earthy flavors to the coffee beans.

Flavor Differences Between Honey and Washed Processing:

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

Honey-processed beans require good ventilation during drying, otherwise the retained mucilage can easily ferment or become moldy, leading to off-flavors.

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

Variety: Geisha
Processing plant: Otis Granite Processing Plant
Flavor: Flower 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 learn about Costa Rica's unique Mei 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