Costa Rica El Diosa Estate Geisha Anaerobic Enzyme Wash 2019 New Harvest Season

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FrontStreet Coffee · Costa Rica Dota El Diosa Geisha Coffee

Origin: Dota, Tarrazu, Costa Rica

Variety: Geisha

Processing Station: El Diosa

Altitude: 1800m

Processing Method: Anaerobic Enzyme Washed

Roast Level: Light

Flavor: Lemon, floral notes, cranberry, honey, with a clean and smooth mouthfeel

FrontStreet Coffee recommends brewing method for FrontStreet Coffee Costa Rica El Diosa Estate: Coffee grind level 5, 1:15 coffee-to-water ratio (15-18g coffee), 90-93°C, total time 2 minutes.

The Estate's History and Location

El Diosa Estate is located in the Dota region within Costa Rica's most renowned Tarrazu area, known for producing micro-batches of Geisha variety.

As early as 1865, the Dota region already enjoyed a reputation for fine Costa Rican coffee. Because the highway construction extending from the capital to the Dota valley had to pass through the Tarrazú area, the Costa Rican Coffee Institute later developed the habit of marking both Dota and Tarrazú in regional designations. This region is a typical highland terrain where both soil quality and temperature/humidity conditions are superior for coffee cultivation.

Cultivation and Processing Methods

El Diosa Estate was founded in the 1960s. The estate owner is very good friends with Pachi Serracin, who is now renowned as the father of Panama's Geisha variety. Pachi Serracin brought the Geisha variety back from CATIE, the world's largest industrial scientific research station for coffee species and varieties in Costa Rica. El Diosa Estate grows coffee using organic methods, utilizing local native trees and fruit trees as shade for the coffee plants. The fertilizer used is made from coffee cherry pulp mixed with molasses, combined with mineral-rich fertile soil from nearby mountains and microbial fermentation to create organic fertilizer that enhances coffee plants' disease resistance. They also use California earthworms to cultivate soil and directly provide it as the main nutrient source for coffee trees during fertilization periods. They grow multiple coffee varieties mixed together, exclusively purchase selectively harvested ripe red-purple berries, and meticulously control the soaking fermentation process. They have developed a unique constant-temperature processing method where the fermentation level is neither too much nor too little, allowing for an excellent balance between clarity and complexity in the coffee, resulting in more stable flavor profiles that are truly captivating.

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