Costa Rica Central Valley San Jose | Finca Dona Daisy Geisha Honey Process Flavor Profile

Costa Rica Central Valley San Jose | The Flavor Profile of Dona Daisy Farm's Geisha Red Honey Process

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Finca Dona Daisy is located in San Jose, Costa Rica's Central Valley growing region, situated at an altitude of 1700 meters. It is co-owned by the husband and wife team Pepe and Daisy Fallas, who live on the farm with their two children and grandchildren. When Pepe sent the coffee green beans he produced to the ASOPROAAA cooperative, he discovered that these coffees were of excellent quality. From that moment on, Pepe decided to continue producing coffee and expand the coffee-growing areas of the farm. In addition to the original Catuai variety, he added Geisha and Kenya SL28. Furthermore, through cooperation with ASOPROAAA, he received assistance in technology, finance, and trade.

Finca Dona Daisy first appeared on Has Bean's bean list last year, marking these as the first batch of green beans officially sold by the farm. Has Bean greatly appreciates their coffee, and this year it has appeared on Has Bean's bean list once again. Notably, this Geisha undergoes honey processing, which is quite rare for Geisha varieties. It features a sweetness that combines lime and white sugar, delicate floral aromas, along with citrus and orange flavors.

Costa Rica's Coffee Heritage

Costa Rica is one of the first Central American countries where coffee cultivation was introduced, and the government places great importance on the development of the local coffee industry, enacting strict environmental protection regulations to preserve precious ecosystems. Currently, Costa Rica has over 50,000 coffee farmers. Since the coffee industry began developing in 1779, after years of innovation, it now boasts a complete industrial system and produces high-quality world-class coffee.

Costa Rica's volcanic soil is extremely fertile and has good drainage. Climatically, it is influenced by the Pacific and Atlantic ocean currents and sea breezes, creating unique microclimate and terroir conditions. Coffee trees can grow slowly in the most fertile volcanic ash soil and high-altitude cool environments, nurturing coffee beans with complete and rich flavors. Costa Rica has seven main coffee growing regions, among which the Western Valley, Central Valley, and Tarrazú have the best quality and longest history, long recognized by coffee enthusiasts worldwide. Costa Rica's renowned Western Valley region, with its significant temperature variations and fertile soil, is exceptionally suitable for coffee cultivation.

Coffee Details

Variety: Geisha

Origin: San Jose, Central Valley

Farm: Finca Dona Daisy

Farm Owners: Pepe and Daisy Fallas

Altitude: 1700 meters

Processing Method: Red Honey

Flavor Profile: Floral notes, lime, white sugar, citrus, orange

FrontStreet Coffee Recommended Brewing:

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Royal grinder setting 3.5

Brewing Method: 1:15 coffee-to-water ratio, 15g of coffee grounds. First pour: 25g of water for a 25-second bloom. Second pour: Continue pouring until reaching 120g, then stop. Wait until the water level in the coffee bed drops to halfway, then slowly pour again until reaching 225g total. Extraction time approximately 2:00 minutes.

Analysis:

This three-stage brewing method clearly distinguishes the front, middle, and back-end flavors of the coffee. Because the V60 has many ribs and faster drainage, stopping the water flow during pouring can extend the extraction time, resulting in a more balanced and flavorful cup.

Important Notice :

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