How to Properly Enjoy Costa Rica Honey-Processed Geisha Coffee & Price Guide

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Variety: Geisha

Processing Plant: Otis Granite Processing Plant

Flavor: Floral tea, rosehip, green grape flavors

Costa Rica's Meil processing method (also known as: Honey processing method) is unique. Lao Li recently obtained this Costa Rican red honey-processed bean and only then began to explore Costa Rica's unique Meil processing method.

Hand-poured yellow honey. 15g of powder, medium-fine grind (Fuji ghost tooth blade 3.5 grind), V60 filter cup, 91-93°C water temperature, first infusion with 30g water, steam for 27 seconds, pour to 105g water and stop, wait until the powder bed water level drops to halfway before pouring again, slowly pour until 225g water, discard the tail section, water-to-powder ratio 1:15, extraction time 2:00

Introduction to Otis Granite Estate

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 a 17-year history. Otis Granite Processing Plant is located about 5km north of San Marcos Town in Tarrazu, with ten coffee estates underneath including Yano Estate, distributed across mountain slopes at altitudes ranging from 1500 to 2000 meters, all classified as SHB (Strictly Hard Bean) highest grade.

Otis 2000m Estate Geisha variety - Golden Honey processing

Flavor: Dry aroma features delicate spring tea fragrance mixed with hints of orange peel and chocolate notes, floral tea, rosehip, green grape flavors that gradually emerge with temperature changes, lemon and peach juicy sweetness, with orange strip chocolate in the aftertaste

Factory Name: Coffee Workshop
Factory Address: No. 10, Bao'an Front Street, Yuexiu District, Guangzhou City
Manufacturer Contact: 020-38364473
Shelf Life: 90 days
Net Content: 100g
Packaging Method: Bulk coffee beans
Raw/Roasted Degree: Roasted coffee beans
Contains Sugar: Sugar-free
Origin: Costa Rica
Roast Level: Light roast

When mentioning Geisha variety coffee beans, many people are captivated by their wonderful floral aromas and rich fruit acidity. In 2015, there was another surge of Panama Geisha fever, leading many people to mistakenly believe that Geisha is a coffee variety exclusive to Panama. This is not the case - Geisha variety was first discovered in Ethiopia in 1931, and after a series of transplantations and cultivation, it has found its place in other countries and regions.

Costa Rican Geisha has more body richness compared to Panamanian Geisha. If Panamanian Geisha is like a fresh and 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, with the Central Plateau and mountain regions at altitudes of approximately 800-2000 meters, suitable for coffee cultivation. Costa Rican coffee has always been famous for its extremely balanced, clean, and bright flavors with berry-like fruit acidity. Excellent Costa Rican coffee exhibits spice and cocoa flavors in its aftertaste. The country's most famous growing region is Tarrazu, near the capital San Jose. The Tarrazu region has the highest average latitude and excellent climate and soil conditions, making it the most famous and generally recognized as the 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 in 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 Level: Light roast

Processing Method: Honey processing

Honey Processing Method

After removing the pulp and fruit flesh, coffee beans with mucilage are dried. The key to distinguishing different honey processing methods lies in this remaining mucilage: the proportion of mucilage retained, drying time, and drying method.

Characteristics of Honey Processing Method

During harvest, sugar content is tested first, and only coffee fruits 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 concrete floors or on the ground, the coffee beans are easily scratched during turning, leading to bacterial infection. Direct ground sun-drying can also impart earthy flavors to the coffee beans.

Taste Differences Between Honey Processing and Washed Processing

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

Beans processed with honey method 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, Black honey.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473