Flavor Characteristics of Costa Rica El Diosa Estate Geisha Coffee Beans - Tarrazu Coffee Region Profile

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Costa Rica EI Diosa Geisha

Origin: Costa Rica

Region: Tarrazu

Estate: Dota EI Diosa

Variety: Geisha

Altitude: 1600m

Processing Method: Washed

Costa Rica Tarrazu Region

Located in the Central American isthmus, Costa Rica is influenced by Pacific and Atlantic ocean currents and sea breezes that regulate its climate. The country features numerous towering volcanoes reaching altitudes of 2000 meters. Coffee cherries grow slowly in the fertile volcanic ash soil and high-altitude cool environment, developing coffee beans with complete and rich flavors.

Costa Rica has two distinct seasons: the dry season from December to April, which coincides with coffee harvest time, and the wet (rainy) season from May to November. In recent years, many micro-mills have been established. Since they require only 5% of the water consumption of traditional washed processing plants and don't need large water tanks or drying patios, the required investment is relatively much smaller. "Honey processed coffee" with low acidity, increased complexity, and rich sweet aroma has thus become a sought-after target in the coffee industry in recent years.

Costa Rica began growing coffee as early as two hundred years ago, first planted on the slopes of Poas and Barva volcanoes, which is what we now call the Central Valley. Currently, Costa Rica has eight main producing regions: West Valley, Central Valley, Tarrazu, Tres Rios, Orosi, Brunca, Turrialba, and Guanacaste.

The Tarrazu region has a certain history of coffee production and has received favor and recognition from the British royal family, even being praised in the Pope's speeches. Tarrazu is one of the most valued coffee growing areas in Costa Rica and one of the world's major coffee producing regions. Costa Rica's volcanic soil is very fertile and well-drained, making it the first country in Central America to grow coffee and bananas for commercial value.

EI Diosa Estate

EI 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 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 Tarrazu area, the Costa Rican Coffee Institute later习惯性地 marked the producing region as "Dota Tarrazu." This region is a typical highland terrain, where both soil and temperature/humidity conditions are superior choices for coffee cultivation.

EI Diosa Estate was founded in the 1960s. The estate owner is a very good friend of Pachi Serracin, who is now famously known as the father of Panama Geisha. Pachi Serracin brought the Geisha variety back from CATIE, Costa Rica's world's largest industrial scientific research station for coffee species and varieties. EI Diosa Estate grows coffee using organic methods, utilizing local native trees and fruit trees as shade for the coffee.

The fertilizer used is also made from coffee cherry pulp mixed with molasses, added to nutrient-rich soil from nearby mountain areas with high mineral content, and fermented with microorganisms to create organic fertilizer that enhances the coffee trees' disease resistance. They also习惯性地 use California earthworms to cultivate soil and directly provide them as the main nutrient source for coffee trees during fertilization periods. They interplant multiple coffee varieties,一律收购选采熟透的红紫色浆果 and广密地 control the soaking fermentation process, developing a very unique constant temperature processing method. The fermentation degree that is neither too much nor too little allows the coffee's clarity and complexity to achieve an excellent balance, making its flavor expression more stable and intoxicating.

Geisha Variety

Geisha coffee is an original variety within the Arabica species, particularly picky about its growing environment, requiring high altitude, cloud and shade, fertile soil, and sufficient accumulated temperature.

The Geisha variety was discovered in the Geisha forest of Ethiopia in 1931 and later sent to the Coffee Research Institute in Kenya. It was introduced to Uganda and Tanzania in 1936, and to Costa Rica in 1953.

Processing Method (Washed)

Costa Rica EI Diosa Geisha uses the washed processing method.

Screening coffee cherries — removing pulp — fermentation — washing — drying — hulling

The screened coffee cherries are put into a pulping machine to initially remove their skin and pulp; the coffee beans with remaining pulp and mucilage are placed in water to ferment for about 24 hours; after fermentation, the parchment coffee beans are placed in flowing water channels to wash away their pulp and mucilage; after washing, the coffee beans are air-dried or dried with drying machines to reduce the moisture content to about 12%. Finally, the parchment is removed from the green coffee beans.

Brewing

FrontStreet Coffee's recommended brewing method

Recommended brewing method: Pour-over Filter cone: V60 or cake cup Water temperature: 90-92°C Coffee-to-water ratio: 1:15 Grind size: BG 5R (Chinese standard No. 20 sieve pass rate 58%), i.e., medium-fine grind

Brewing technique: Segmented extraction. Use 30g of water for a 30-second bloom, then pour with a small stream in circles to 124g for segmentation. When the water level drops and is about to expose the coffee bed, continue pouring to 227g and stop pouring. When the water level drops and is about to expose the coffee bed, remove the filter cone. (Timing starts from the bloom) Extraction time is two minutes.

Flavor profile: Fresh aroma of wild ginger flowers and grapefruit, grapefruit and blackberry notes, soft and rounded body, refreshing tropical fruit sweetness, with persistent grapefruit flavor in the aftertaste, and pleasant acidity.

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