Coffee Flavor Profile: Costa Rica Tarrazú Dota Goddess Estate Natural Geisha Coffee

Professional barista communication - Follow Coffee Workshop (WeChat official account: cafe_style)

Product Information

Manufacturer: Coffee Workshop
Address: No. 10 Bao'an Qianjie, Yuexiu District, Guangzhou
Contact: 020-38364473
Ingredients: House-roasted coffee beans
Shelf Life: 60 days
Net Weight: 100g
Packaging: Bulk coffee beans
Processing: Roasted coffee beans
Sugar Content: Sugar-free
Origin: Costa Rica
Roast Level: Light roast

Coffee Details

Country: Costa Rica

Variety: Geisha

Region: Tarrazu Tattazu

Roast Level: Light roast

Processing Method: Natural process

Estate: La Candelilla Estate

Flavor Notes: Green apple, cream, vanilla, berries

The Geisha Story

Geisha is pronounced the same as the Japanese word for "geisha," which is why it's also known as Geisha coffee. Because the Geisha coffee tree grows taller than typical coffee trees, it was originally planted in a small area within the estate and used as a windbreak. The estate owner's son, searching for the best coffee varieties to enter the annual "Best of Panama" coffee competition, tested all coffee tree varieties on the estate, giving Geisha its opportunity to shine. Since then, it has participated in various world coffee competitions, winning a total of eleven championships.

The Geisha variety was discovered in the Geisha forest of Ethiopia in 1931 and then sent to the Coffee Research Institute in Kenya. In 1936, it was introduced to Uganda and Tanzania. In 1953, Costa Rica introduced Geisha, but it didn't receive much attention until one day when Don Pachi brought it from the small town of GESHA in southwestern Ethiopia to Costa Rica. Later, Geisha traveled along the southern route into Panama. Panama's Hacienda La Esmeralda separated it from other varieties, and it won the national coffee championship.

Geisha possesses full sweetness, an extremely clean cup profile, and rich aromas that extend from berries and citrus to mango, papaya, and peach flavors. A very distinct bergamot-like aftertaste is also one of its typical cupping characteristics. To this day, Geisha remains the champion among coffee varieties.

About La Candelilla Estate

Located in the Dota region within Costa Rica's most famous Tarrazu area, this region is specifically known for producing micro-batch Geisha varieties!

As early as 1865, the Dota region already had a reputation for excellent Costa Rican coffee. Because highway construction extended from the capital to the Dota valley, passing through the Tarrazu area, when the Costa Rican Coffee Institute later designated growing regions, they habitually marked it as Dota Tarrazu. This region features typical highland terrain, making it an excellent choice for coffee cultivation in terms of both soil and temperature/humidity conditions.

La Candelilla Estate was established in the 1960s. The estate owner and Pachi Serracin, now famous as the father of Panamanian Geisha, were very good friends at the time. Pachi Serracin brought the Geisha variety from CATIE (the world's largest coffee species and variety agricultural research station in Costa Rica) to Panama. Because Geisha could resist two types of coffee rust (harmful fungi to coffee trees), he planted Geisha in his own estate and distributed it to other estates for cultivation (including Hacienda La Esmeralda). However, Geisha's yield was very low with poor economic benefits, so it could only be sold mixed with other coffee beans. Many estates could find some Geisha trees, with some even using them as windbreaks in coffee plantations. It wasn't until after 2000 that Peterson of Hacienda La Esmeralda discovered Geisha's charming flavor, leading to its overnight success.

La Candelilla Estate grows coffee using organic farming methods, utilizing local native trees and fruit trees as coffee shade. The fertilizer used is made from coffee cherry pulp mixed with honey, combined with mineral-rich soil from nearby mountains and fermented with microorganisms to create organic fertilizer that enhances coffee's disease resistance. They also use California earthworms to create potting soil, which serves as the main nutrient source for coffee trees during fertilization periods, while also growing multiple coffee varieties intermixed.

All coffee is hand-picked, selecting only fully ripe red-purple berries. During post-processing, the soaking and fermentation process is strictly controlled, developing a very unique humidity processing method. The precise degree of fermentation—not too much, not too little—achieves an excellent balance between coffee clarity and complexity, allowing its flavors to show better stability and revealing the very special characteristics of Geisha layer by layer. It's truly intoxicating!

Flavor Description

Green apple, cream, vanilla, berries, and dark berry flavors with multi-layered sweet and sour resonance.

Pour-over Parameters

Pour-over Morgan. 15g of coffee, ground to medium-fine (Komachi Fuji 3.5 grind setting), V60 dripper, water temperature 91-93°C. First pour 30g of water, bloom for 27 seconds. Pour to 105g then pause. Wait until the water level in the coffee bed drops to half, then continue pouring slowly until reaching 225g total. Avoid the tail end. Water-to-coffee ratio 1:15. Extraction time 2:00.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473