What are the different types of Geisha coffee? Flavor evaluation of Mirasu raisin-processed Geisha coffee, Costa Rican Geisha.

The Milas Gesha Blend coffee beans utilize the raisin honey processing method. The plantation owner first screens the harvested coffee fruits, placing the selected coffee fruits on raised beds to dry for at least three days. After removing the fruit skin while preserving the mucilage, the beans undergo further drying. During this process, these coffee beans must be constantly turned to ensure uniform drying, but the turning frequency must be carefully controlled. Slow drying is essential to ensure proper fermentation of the coffee, but not so slow as to cause over-fermentation. FrontStreet Coffee discovered through cupping that the raisin honey processing preserves 100% of the mucilage for sun-drying, resulting in exceptionally high flavor sweetness in the coffee, along with a fermented sweetness reminiscent of preserved fruits.

Costa Rican Coffee Heritage

Coffee was first introduced in 1779, with coffee beans brought from Cuba to Costa Rica. Although we may never know exactly who first introduced coffee beans or why they did so, and we may never precisely understand why Costa Rica became the first country in Central America to import coffee beans, whoever made this decision did the world a great favor.

Unique Harvesting and Processing

Unlike other countries that harvest coffee beans only once a year, Costa Rica manages to harvest coffee three times annually. Perfect growing conditions and vast land areas mean this country can harvest more frequently than other regions worldwide. Typically, January is when they achieve the most abundant harvest, and the workload is so immense that people are often brought from neighboring countries to work on coffee farms during these periods. After the coffee cherries are picked, they must undergo multiple processes before reaching the market. The time between picking the beans and preparing them for bagging and sale is approximately 24 hours; processing must occur as quickly as possible to preserve the full quality and flavor of the coffee beans.

Flavor Profile

Flavor evaluation: The aroma of jasmine, with strawberry and raisin flavors upon entry. The aftertaste features strawberry candy and nutty notes, with a creamy mouthfeel.