Costa Rica Geisha Coffee - Introduction to COE27 Don Mayo Estate

For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style)

FrontStreet Coffee - Costa Rica COE27 Don Mayo Estate Geisha Honey Process

Costa Rica COE27 Don Mayo Estate Geisha Honey Process

Bean Name: Don Mayo Honey

Estate: Beneficio Don Mayo

Region: Tarrazu

Variety: Caturra

Processing Method: Honey Process

Although Don Mayo Processing Plant has a 15-year history, it is actually a young processing plant—the family cooperative was established in 1994, but it wasn't until 2005 that they set up their own processing plant. The processing plant is located about five kilometers north of Tarrazu-San Marcos town, shouldering the responsibility of developing processing techniques and executing post-harvest processing for ten affiliated coffee estates. Since these estates are distributed on mountain slopes at elevations ranging from 1500-1950 meters, all coffee produced by Don Mayo is SHB grade.

Traditionally, Costa Rica has always been proud of their washed coffee—all uniformly hand-picked ripe red-purple berries and strictly controlled the soaking and fermentation process. Just the right amount of fermentation achieves an excellent balance between clarity and complexity in the coffee.

However, this tradition has no longer been dominant in recent years—the more innovative "dry" processing methods have become trendy, with micro-processing plants emerging one after another. Since water consumption is only 5% of traditional washed processing plants, and they don't require large water tanks and drying grounds—these micro-processing plants can be located away from riverbanks. At the same time, the required investment is relatively much smaller, making it affordable for many independent estates or small cooperatives. More importantly, new processing methods combined with skilled and bold estate owners have created a "honey processed coffee" with low acidity, increased complexity, and rich, sweet aromas that has become a sought-after target in the coffee world in recent years. The outstanding examples have shone brightly in major competitions in recent years, greatly enhancing the international reputation of various estates—such as: Brumas, Herbazu, Helsar, Las Lajas, Don Mayo, Montes de Oro...

Since the characteristics of honey processed coffee depend to a high degree on the settings of the pulp scraper—the more pulp retained, the more obvious the honey processing characteristics. This Costa Rica COE 27 Geisha Honey Process can distinctly experience flavors of jasmine, grass, lemon, peach, caramel, green apple, and marzipan, with complex acidity of lactic acid and citric acid, a long aftertaste, creamy mouthfeel, and round fullness.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473