What Does Costa Rica Honey Process Geisha Taste Like & How to Brew It

Costa Rica Tarrazzu Honey Geisha

Country: Costa Rica

Grade: SHB

Region: Tarrazu

Roast Level: Light Roast

Processing Method: Honey Process

Honey Processing Method

After removing the pulp and skin, the 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

During harvesting, sugar content is first tested, 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 soil, the beans are easily scratched during turning, leading to bacterial infection. Direct soil sun-drying can also impart earthy flavors to the coffee beans.

Flavor Differences Between Honey and Washed Processing

Compared to washed processing, honey process coffee has higher sweetness, higher sugar content, and relatively greater body (under the same roast level).

Honey processed beans require good ventilation during drying, otherwise the retained mucilage easily ferments or becomes moldy, causing off-flavors.

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

Variety: Geisha

Processing Mill: Otis Granite Mill

Flavor: Floral tea, rosehip, green grape notes

Costa Rica's Meil processing method (also known as honey processing) is unique. Lao Li recently obtained these Costa Rica red honey processed beans and decided to research Costa Rica's unique Meil processing method.

Hand-pour Yellow Honey Recipe

15g of coffee, ground to medium-fine (small 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 stop. Wait until the water level in the coffee bed drops to halfway before continuing the pour. Slowly pour until reaching 225g total. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Otis Granite Estate Introduction

Costa Rica's Otis Granite Mill is an emerging estate in Costa Rica. The family cooperative was founded in 1994, but it wasn't until 2005 that they established their own processing mill, which now has 17 years of history. The Otis Granite Mill is located about 5km north of San Marcos town in Tarrazu, overseeing ten coffee estates including the Yano Estate, with elevations distributed across mountain slopes from 1500-2000 meters, all classified as SHB highest grade.

Otis 2000 Meter Estate Geisha - Golden Honey Process

Flavor: The dry aroma features delicate spring tea fragrance mixed with hints of orange peel and chocolate. Floral tea, rosehip, and green grape notes gradually emerge as temperature changes. Lemon and peach juicy sweetness appears, with orange peel chocolate in the aftertaste.

Manufacturer: Coffee Workshop
Address: No. 10 Bao'an Front 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 even a major Panama Geisha craze, leading many to mistakenly believe that Geisha was exclusive to Panama. This is not actually the case - the Geisha variety was first discovered in Ethiopia in 1931, and through a series of transplantations and cultivation, it has found its place in other countries and regions.

Compared to Panama Geisha, Costa Rica Geisha has more body. If Panama Geisha is like a fresh and delicate style, then Costa Rica Geisha belongs to a more reserved style.

Costa Rica is located in the Central American isthmus at latitude 10°N and longitude 84°W. 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 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 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 the La Minita Estate in Tarrazu, with an annual production of only 160,000 pounds.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473