Introduction to Costa Rica Honey-Processed Geisha Coffee Growing Regions and How to Brew Geisha Coffee

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Introduction to Otis Rock Estate

Otis Rock Processing Plant in Costa Rica 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 plant, which now has a 17-year history. Otis Rock Processing Plant is located about 5km north of San Marcos town in the Tarrazu region. Below it are ten coffee estates, including the Hacienda La Amistad, with elevations distributed between 1500-2000 meters on the mountain slopes, all classified as SHB (Strictly Hard Bean), the highest grade.

Otis 2000 Meter Estate Geisha Variety - Gold Honey Process

Flavor: The dry aroma features delicate spring tea fragrance mixed with hints of orange peel and chocolate notes, along with floral tea, rosehip, and green grape flavors. As the temperature changes, it gradually reveals juicy sweetness of lemon and peach. The aftertaste is chocolate orange strips.

Manufacturer: Coffee Workshop | 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 | Raw/Roasted: Roasted coffee beans | Contains Sugar: Sugar-free | Origin: Costa Rica | Roast Level: Light roast

When it comes to Geisha variety coffee beans, many people are captivated by their wonderful floral aroma and rich fruit sweetness. In 2015, there was another surge of Panama Geisha frenzy, leading many to mistakenly believe that Geisha is a coffee variety exclusive to Panama. This is actually not the case. The Geisha variety was first discovered in Ethiopia in 1931. After a series of transplantation and cultivation, it has found its place in other countries and regions.

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

Costa Rica is located on the Central American isthmus at 10°N latitude and 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 of approximately 800-2000 meters, making them suitable for coffee cultivation. Costa Rican coffee has always been famous for its extremely balanced, clean, and bright flavor with berry-like fruit acidity. Excellent 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 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 famous Costa Rican single-origin coffee in the specialty coffee world is from the La Minita estate in 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 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 fruits with sugar content between 21-22% are picked. The honey process differs from other processing methods in that it must be dried on AFRICAN BEDS (drying beds). If dried directly on cement floors or on the ground, the coffee beans are easily scratched during turning, leading to bacterial infection. Direct ground sun-drying can also cause the coffee beans to have an earthy taste.

Taste Differences Between Honey Process and Washed Process:

Honey process has higher sweetness, higher sugar content, and relatively more body (under the same roast degree).

Beans processed with honey method need good ventilation during drying, otherwise the retained mucilage can easily ferment or become moldy, causing off-flavors.

We commonly see honey processing methods include: Yellow honey, Red honey, and Black honey.

Variety: Geisha | Processing Plant: Otis Rock Processing Plant | Flavor: Floral tea, rosehip, green grape flavors

Costa Rica's Meil processing method (also known as Honey processing method) is unique. Old Li only recently got these Costa Rican red honey processed beans and then came to supplement his knowledge of Costa Rica's unique Meil processing method.

Pour-over Yellow Honey Recipe:

15g of coffee, ground to medium-fine (Fuji Rexus grinder setting 3.5), V60 dripper, water temperature 91-93°C. First pour 30g of water, let it bloom for 27 seconds. Then pour to 105g and stop. 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 is 1:15, extraction time 2:00.

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473