Costa Rican Honey-Processed Geisha Flavor Description Which Brand of Honey-Processed Geisha Coffee is Best

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Characteristics of Honey Processing Method

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

Taste Differences Between Honey and Washed Processing Methods

Honey-processed coffee has higher sweetness, greater sugar content, and relatively fuller body (compared to washed coffee at the same roast level).

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

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

Coffee Details

Variety: Geisha

Processing Mill: Otis Granite Processing Mill

Flavor: Floral tea, rosehip, and green grape notes

Costa Rica's Meil processing method (also known as honey processing) is distinctive. Old Li recently obtained these Costa Rican red honey-processed beans and decided to explore the unique methods of Costa Rican Meil processing.

Pour-over Brewing Method for Yellow Honey

15g of coffee, ground to medium-fine (using Fuji Fuji 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, then continue pouring slowly until reaching 225g. Avoid the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.

Introduction to Otis Granite Estate

Costa Rica's Otis Granite Processing Mill is an emerging estate in Costa Rica. The family cooperative was established in 1994, but didn't create its own processing mill until 2005, now having 17 years of history. The Otis Granite Processing Mill is located approximately 5km north of San Marcos town in the Tarrazu region. Below it are ten coffee estates, including the Yano Estate, with elevations ranging from 1500-2000 meters on mountain slopes, all classified as SHB (Strictly Hard Bean) - the highest grade.

Specialty Coffee Details

Otis 2000m Estate Geisha - Golden Honey Processing

Flavor: Dry aroma features delicate spring tea fragrance mixed with hints of orange peel and chocolate. Floral tea, rosehip, and green grape notes gradually emerge with temperature changes, revealing juicy sweetness of lemon and peach. The aftertaste is orange chocolate.

Product Information

Factory Name: Coffee Workshop

Factory Address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou

Manufacturer 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

About Geisha Coffee Variety

When mentioning Geisha coffee beans, many people are captivated by their wonderful floral aromas and rich fruit acidity. In 2015, there was even a surge of popularity for Panama Geisha, leading many to mistakenly believe that Geisha was exclusive to Panama. In reality, Geisha was first discovered in Ethiopia in 1931 and later, through a series of transplantation and cultivation, found its home in other countries and regions.

Costa Rican Geisha tends to have more body compared to Panama Geisha. If Panama Geisha is like a fresh and delicate style, then Costa Rican Geisha belongs to a more reserved style.

Costa Rica Coffee Geography

Costa Rica is located in the Central American isthmus at 10°N latitude, 84°W longitude, bordered by 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 having elevations of approximately 800-2000 meters, suitable for coffee cultivation.

Costa Rican coffee has always been renowned for its extremely balanced, clean, and bright flavor with berry-like fruit acidity. Exceptional Costa Rican coffee exhibits spice and cocoa notes in the aftertaste. 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 widely recognized premier coffee-producing region in Costa Rica. Tres Rios is a famous sub-region within Tarrazu.

In the specialty coffee world, the most famous Costa Rican single-estate coffee is La Minita Estate from the Tarrazu region, with an annual production of only 160,000 pounds.

Coffee Specification

Costa Rica Tarrazu Honey Geisha

Country: Costa Rica

Grade: SHB (Strictly Hard Bean)

Region: Tarrazu

Roast Level: Light roast

Processing Method: Honey processing

Honey Processing Method

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