Costa Rica Raisin Honey Process Coffee Beans - Mirasou Geisha Coffee Beans Brewing Flavor Profile

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This is a special coffee bean. If FrontStreet Coffee said this was a Geisha blend, everyone might think it's the "Mariposa" (Butterfly), but it's not. This is a Geisha coffee blend from Mirasol, Costa Rica. The plantation owner is an agricultural doctor skilled in coffee processing methods and post-processing. This blend uses the raisin honey processing method, and after blending multiple varieties, the flavor layers are extremely rich. In addition to Geisha's own elegant jasmine flower aroma, there are the combined characteristics of several other beans, presenting rich berry flavors, juice-like texture, bright yet gentle acidity, paired with the sweetness from raisin honey processing - truly refreshing and delightful.

Costa Rica Coffee Growing Region Introduction

This Costa Rica Geisha coffee bean comes from the Mirasol Estate in the Tarrazú region. This is a very small estate, entirely managed by Esteban and his family. Esteban Sanches was originally a family member of the neighboring La Candela estate. Due to his persistence with coffee beans, he independently established the Mirasol estate. The small wet processing machines at the processing plant, from design to assembly, were all built by Sanches himself. In the coffee garden, Sanches says that the quality of coffee starts with the trees themselves. Although machines can separate good from bad, if the quality grown is all good, there's no need for machines to distinguish superior from inferior beans. He also said that God gave us a beautiful environment, and we care for the coffee beans with love - this is giving back and sharing. He thanks everyone for their help in allowing him to realize his dream, and he is willing to share his experience and results with other farmers so that everyone's coffee dreams can come true.

Coffee Bean Varieties

This Costa Rica Geisha blend purchased by FrontStreet Coffee consists of 50% Geisha coffee beans and 50% ET47, SL28, and MAICO varieties. The Geisha coffee variety was discovered in the Geisha forest of Ethiopia in 1931 and then sent to the Kenyan Coffee Research Institute. In 1936, it was introduced to Uganda and Tanzania. Costa Rica introduced it in 1953. Panama introduced it in the 1970s when Mr. Francisco Serracin from the Tumba Seventh Estate obtained seeds from CATIE in Costa Rica and began growing Geisha coffee. Because Geisha coffee production is extremely low and requires participation in bidding, this Costa Rica Geisha coffee bean can be said to be hard-won.

ET47 comes from Ethiopian native varieties, native Geisha. In Costa Rica, half of the wild Geisha is used for hybrid variety research. This is number 47 in the laboratory (because many varieties were introduced during the same period, mostly using numbers to distinguish and identify them). The original goal of breeding SL28 was to mass-produce coffee beans that were both high-quality and resistant to diseases and pests. In some growing regions, the breeding goals were mainly high yield and disease resistance, without considering pest resistance. Thanks to Bourbon genetics, although SL28's later yield was not as expected, its copper-colored leaves and broad bean-shaped beans have wonderful sweetness, balance, and complex, variable flavors, as well as significant citrus and plum characteristics.

Coffee Bean Processing Method

Raisin Honey Processing: Retains 100% mucilage and uses zero water processing methods. This increases the difficulty of honey processing, requiring strict time control. On the day of harvesting coffee cherries, the harvested coffee fruits are poured into large water tanks. Mature, full fruits will sink to the bottom; underdeveloped or overripe fruits will float to the surface, and these floating beans need to be removed. The selected coffee fruits are placed on raised beds to dry for at least three days, then the cherry skin is removed, retaining the mucilage before further drying. At this stage, climate factors are key to successful honey processing. During the drying process, these coffee cherries must be constantly turned to ensure even drying, but the turning frequency must be controlled to dry slowly to ensure the coffee has fermentation processing, but not so slow as to cause over-fermentation.

Green Bean Analysis

FrontStreet Coffee Costa Rica Geisha Coffee Green Beans

This batch of Costa Rica Tarrazú Geisha coffee purchased by FrontStreet Coffee consists of 50% Geisha coffee beans and 50% ET47, SL28, and MAICO varieties. The Geisha variety provides jasmine flower aroma for this coffee, while other varieties contribute richer strawberry and berry flavors. Through the raisin honey processing method, the sweetness of this coffee is enhanced.

Roasting Recommendations

FrontStreet Coffee Geisha Blend Coffee Bean Roasting Curve

Cupping Report

FrontStreet Coffee Geisha Blend Coffee Bean Cupping Report

Country: Costa Rica

Estate: Mirasol Estate

Altitude: 1700m

Processing: Raisin Honey Processing

Varieties: Geisha, ET47, SL28, MAICO

FrontStreet Coffee Geisha Blend Coffee Bean Brewing

Parameters: V60/1:15/90°C/Grind size: Sugar granule size (China standard 20-mesh sieve pass rate 58%)/Brewing time 2 minutes. Method: 30g water bloom for 30 seconds, slow center pour to 125g in sections, when water level drops and is about to expose the coffee bed, use slightly larger water flow to pour until reaching 225g to finish brewing.

Flavor: Jasmine flower aroma, strawberry and raisin flavors upon entry, with strawberry candy and nutty notes in the aftertaste, creamy texture.

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473