Costa Rica Father’s GeshaCoffee Beans
Origin
- Region: Costa Rica
- Variety: Geisha
- Process: Washed process
- Roast: Cinnamon Roast
- Altitude: 1600-1650m
- Sample Batch:
- Grower:
Flavor Notes:
When brewed with a V60, the aroma includes ginger flower notes, with flavors of lime, citrus, nectarine, and sweet orange acidity in the cup, creamy notes in the mid-palate, brown sugar sweetness, and a cocoa and tea-like finish. The flavor profile is quite layered with prominent floral notes. When brewed with a cake dripper, the aroma includes jasmine and cherry tomato notes, with flavors of plum, citrus, apricot, and prune acidity, along with peach and honey sweetness, resulting in a fuller body.
- Aroma: Medium
- Cleanliness: Medium
- Sweetness:Medium
- Acidity:Medium
- Body:None
- Bitterness:Slight
- Aftertaste:Medium
- After Cooling:Medium
Costa Rica Father’s GeshaCoffee Bean Intro:
Costa Rica · Father’s Gesha
Country: Costa Rica
Variety: Gesha
Process: Washed
Tarrazú is located in the fertile volcanic region of Central America, featuring a humid climate and fertile volcanic soil, with abundant rainfall throughout the year, high altitudes, and dense forest shade, providing ideal growing conditions for coffee. Nearly 95% of the coffee beans produced in the high-altitude areas of Tarrazú are Strictly Hard Bean (SHB), typically grown at elevations above 1,500 meters.
For the local Catholic population, priests not only preach but also serve as well-educated and well-connected figures within the village. Three years ago, a priest decided to leverage his connections to rent space from a nearby processing facility, helping smallholder farmers process their coffee cherries into green beans and assisting in finding better buyers.
The sorted coffee cherries are placed in a pulper to initially remove the skin and pulp; the coffee beans with residual pulp and mucilage are then soaked in water for about 24 hours to ferment; after fermentation, the beans with parchment are washed in flowing water to remove the pulp and mucilage; the cleaned beans are either sun-dried or dried using a dryer until the moisture content is reduced to around 12%. Finally, the parchment is removed from the green beans.
| Green Bean Analysis
This coffee is of the Gesha variety. Gesha coffee is an original species within the Arabica family, highly particular about its growing environment, requiring high altitudes, cloud-shaded conditions, fertile soil, and sufficient accumulated heat.
The Gesha (Geisha) variety was discovered in 1931 in the Gesha Forest of Ethiopia and later sent to the Coffee Research Station in Kenya. It was introduced to Uganda and Tanzania in 1936 and to Costa Rica in 1953.
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Region Intro:
Costa Rica is located in Central America and was the first country in Central America where coffee was introduced and planted; it has a long history, and its coffee organizations have a complete system from production to sales.
Because it lies in the Central American isthmus, the volcanic soil is very fertile and well-drained, especially in the Central Plateau; here the coffee-growing areas sit on volcanic terrain with fertile volcanic ash, mild and suitable temperatures, and stable and abundant rainfall, which is one of the factors that have made coffee a major agricultural product.
Brewing Tips:
Recommended brewing method: Pour over
Filter: V60
Water temperature: 90-92°C
Dose: 15g
Coffee-to-water ratio: 1:15
Grind size: Medium-fine (80% passing through a 20-mesh sieve according to Chinese standards)
Brewing technique: Pulsed pour
Bloom with 30g of water for about 30 seconds, then pulse pour 125g of water in small circles around the center. When the water level drops close to exposing the coffee bed, continue pouring to 225g total. Remove the V60 when the water level is about to expose the coffee bed again. (Start timing at bloom.) Total brew time: 2’00”.
