Costa Rican Honey-Processed Geisha Coffee Brands and Geisha Coffee Brewing Steps

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Otis 2000m Estate Geisha/Gesha Variety - Golden Honey Process

Flavor Profile: The dry aroma presents delicate spring tea fragrance mixed with hints of orange peel and chocolate, followed by floral tea, rosehip, and green grape notes. As the temperature changes, it gradually reveals juicy sweetness of lemon and peach. The aftertaste combines orange peel chocolate notes.

Product Information:

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 mentioning Geisha variety coffee beans, many people are captivated by their wonderful floral aroma and rich fruit acidity. In 2015, there was even a significant wave of Panama Geisha enthusiasm, leading many to mistakenly believe that Geisha is a coffee variety exclusive to Panama. In reality, this is not the case. The Geisha variety was first discovered in Ethiopia in 1931. After a series of transplantations and cultivation efforts, it has since found its place in other countries and regions.

Compared to Panama Geisha, Costa Rica Geisha offers a few more layers of richness. If Panama Geisha can be compared to a fresh and light style, then Costa Rica Geisha belongs to a more restrained and profound category.

Costa Rica is located in the Central American isthmus at 10°N latitude and 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. The Central Plateau and mountainous regions have elevations ranging from 800 to 2000 meters, making them ideal for coffee cultivation. Costa Rican coffee has always been renowned for its extremely balanced, clean, and bright flavor profile, featuring berry-like fruit acidity. Exceptional Costa Rican coffee exhibits spice and cocoa notes in its aftertaste. The country's most famous growing region is Tarrazu, near the capital San José. The Tarrazu region has the highest average latitude, excellent climate, and superior soil conditions, making it the most famous and widely recognized premier coffee-producing region in Costa Rica. Tres Rios is a renowned sub-region within the Tarrazu area. The most famous Costa Rican single-estate coffee in the specialty coffee world is La Minita from the Tarrazu region, with an annual production of only 160,000 pounds.

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 fruit skin and pulp, coffee beans with their 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 cherries with sugar content between 21-22% are picked. Honey processing differs from other processing methods as it requires drying on African beds. If dried directly on cement ground or soil, the coffee beans are easily scratched during turning, leading to bacterial infection. Direct ground drying can also impart earthy flavors to the coffee beans.

Flavor Differences Between Honey and Washed Processing:

Compared to washed processing, honey process results in higher sweetness, greater sugar content, and relatively more body (assuming the same roast degree).

When drying honey-processed beans, good ventilation is essential; otherwise, the retained mucilage can easily ferment or mold, causing off-flavors.

The common honey processing methods we typically see are: Yellow Honey, Red Honey, and Black Honey.

Variety: Geisha
Processing Mill: Otis Granite Processing Mill
Flavor: Floral tea, rosehip, green grape notes

Costa Rica's Honey processing method is quite distinctive. I recently obtained these Costa Rica Red Honey processed beans, which inspired me to research the unique methods of Costa Rica's honey processing.

Pour-over Brewing for Yellow Honey:

15g of coffee, ground to medium-fine (using Fuji's ghost teeth grinder at 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 in the coffee bed drops to halfway, then continue pouring slowly until reaching 225g. Avoid the tail section. Water-to-coffee ratio of 1:15, total 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 it wasn't until 2005 that they created their own processing mill, which now has a 17-year history. The Otis Granite Processing Mill is located about 5km north of San Marcos town in the Tarrazu region. Below it are ten coffee estates, including the Yano Estate, with elevations distributed between 1500-2000 meters on the mountain slopes. All are classified as SHB (Strictly Hard Bean), the highest grade.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473