How Does Costa Rican Coffee Taste? Costa Rican Mirasu Geisha - A Rare Floral and Fruity Delicacy

Costa Rica has a habit of producing coffees that taste far more delicate than their size suggests, and few estates prove the point as well as Mirazu. This is the story of a farmer who rebuilt the machinery of coffee-making from the ground up, and of the natural Geisha that came out of it.

FrontStreet Coffee - Costa Rica Mirazu Estate Natural Geisha Introduction

Estate owner Esteban Sanches graduated from the Coffee Department of the Costa Rica Agricultural University. Fellow growers call him a "scientist" coffee farmer, and the nickname fits: he approaches cultivation with a scientific eye and keeps learning through practice. From the orientation of the seedlings to the spacing between rows and the sequence of fertilization, he arranges every detail with care.

Sanches was originally a member of the family behind La Candela Estate. His devotion to coffee beans eventually led him to strike out on his own and found the Mirazu estate. Every machine there, from design to assembly, was built by Sanches himself, and the modifications he made give them unusual power. What he takes most pride in is being able to process an entire harvest using only 100 liters of water, which protects local water resources.

He also modified and designed his own roaster and huller. His huller is not like ordinary ones: it can process two different types of beans at the same time. Because he pours so much time and energy into researching machines and coffee, nearby farmers call him "Dr. Machine" and "natural process expert."

In his coffee garden, Sanches says quality begins with the trees themselves. Machines can separate good beans from bad, but if what you grow is consistently good, there is no need for a machine to sort out superior lots. He adds that God gave us a beautiful environment, and that caring for the coffee beans with love is simply how we give back and share.

Costa Rica Mirazu Estate Natural Geisha

Region: Tarrazu

Estate: Mirazu D'cafetal

Variety: Geisha

Grade: SHB

Altitude: 1700 M

Processing Method: Natural

High Temperature Notes: Strawberry, Cinnamon

Medium Temperature Notes: Strawberry, Peach, Clean

Low Temperature Notes: Peach, Jasmine

About FrontStreet Coffee

FrontStreet Coffee is a dedicated coffee research space, and we are glad to share what we know with everyone. We hold nothing back, because the more people understand coffee, the more they fall in love with it. Six years on, that is still the mission behind everything we do.

FrontStreet Coffee Recommendation

If this natural Geisha has you curious about the variety, FrontStreet Coffee carries a full Gesha lineup worth exploring. From Panama's Hacienda La Esmeralda we offer the Red Label, drawn only from top lots grown above 1600 meters and often higher than 1900 meters with cupping scores above 90, and the Green Label, a blend of plots grown between 1600 and 1800 meters that delivers the estate's signature high-altitude Gesha character at a friendlier price. For a first taste, the Boquete Gesha is the classic entry point: the orange-blossom sweetness, oolong-tea texture, and layered fruit acidity of a great Panamanian Gesha, in an approachable cup.

On the Ethiopian side, FrontStreet Coffee offers Gesha Village's Gold Label, Red Label, and Chaka. The Gold Label is the Gesha 1931 variety, about 10 percent of the village's output, while the Red Label is the Gori Gesha variety at roughly 15 percent of production and scores 88 or above on the SCA 100-point scale. Whichever you choose, treat these delicate beans gently: grind to about 78 percent through a China-standard #20 sieve, the texture of fine sugar, and brew with water at 91°C so the florals and bright fruit acidity stay intact.