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Which Country Produces Gesha Coffee - Introduction to Costa Rica La Diosa Estate Gesha

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional coffee knowledge exchange, more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style). FrontStreet Coffee - Introduction to Costa Rica La Diosa Estate Gesha. Costa Rica's coffee cultivation areas feature volcanic terrain with fertile volcanic ash, mild and suitable temperatures, and stable, abundant rainfall - all factors that contribute to coffee becoming one of Costa Rica's main agricultural products.

Professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style)

FrontStreet Coffee - Introduction to Costa Rica La Divina Estate Geisha

Costa Rica's coffee-growing regions feature volcanic terrain with fertile volcanic ash, mild and suitable temperatures, and stable, abundant rainfall - all factors that contribute to coffee being one of Costa Rica's main agricultural products. The coffee beans produced in the high-altitude areas of Costa Rica are world-renowned, being rich, mild in flavor, yet extremely acidic. The coffee beans here are carefully processed, which is why they achieve such high quality.

Costa Rica's coffee harvest season can be divided into two periods annually. The dry season runs from December to April, which is when coffee is harvested, while the wet (rainy) season occurs from May to November. In recent years, many micro-mills have been established because they require only 5% of the water consumption of traditional wet-processing mills and don't need large water tanks or extensive drying grounds, making the required investment relatively much smaller. "Honey-processed coffee" with low acidity, improved complexity, and rich sweet fragrance has thus become a sought-after commodity in the coffee world in recent years.

Costa Rica is located south of its capital San José in the Tarrazú region, which is one of the country's valued coffee-growing areas. Among Costa Rica's many excellent producing regions, one stands out as particularly famous - Tarrazú. Tarrazú is extremely prestigious in the specialty coffee world and is one of the world's main coffee-producing regions.

Tarrazú is situated in the fertile volcanic region of Central America, featuring a humid climate and fertile volcanic rock soil. With abundant rainfall throughout the year, high altitude, and dense forests providing natural shade, it offers exceptionally favorable growing conditions for coffee. No pesticides or artificial fertilizers are used during cultivation. Nearly 95% of the coffee beans produced in the high-altitude areas of Tarrazú are classified as Strictly Hard Bean (SHB), typically grown at elevations above 1,500 meters.

La Divina Estate

La Divina Estate is located in the Dota region within Costa Rica's most renowned Tarrazú area, known for producing micro-batches of Geisha varieties.

As early as 1865, the Dota region enjoyed a reputation for fine Costa Rican coffee. Because highway construction extending from the capital to the Dota valley had to pass through the Tarrazú region, Costa Rica's coffee institute later developed the habit of marking Dota Tarrazú when indicating producing regions. This area is a typical highland terrain where both soil and temperature/humidity conditions are superior choices for coffee cultivation.

La Divina Estate was established in the 1960s. The estate owner is very good friends with Pachi Serracin, who is now famous as the father of Panama's Geisha variety. Pachi Serracin brought the Geisha variety back from CATIE, Costa Rica's world's largest industrial scientific research station for coffee species and varieties. La Divina Estate grows coffee using organic methods, utilizing local native trees and fruit trees as shade for the coffee plants.

The fertilizers used are also organic, made by mixing coffee cherry pulp with molasses, adding nutrient-rich soil from nearby mountains with high mineral content, and fermenting with microorganisms to create organic fertilizers that enhance coffee plants' disease resistance. California earthworms are also customarily used to cultivate the soil and directly serve as the main nutrient source for coffee trees during fertilization periods. Multiple coffee varieties are mixed and cultivated, with only fully ripe red-purple berries being harvested through selective picking. The soaking and fermentation process is widely and densely controlled, developing a very unique constant-temperature processing method. The precisely calibrated fermentation degree - neither too much nor too little - achieves an excellent balance between coffee clarity and complexity, resulting in more stable flavor profiles that are truly intoxicating.