Costa Rica Mirasu Estate Raisin Honey Process Gesha BlendCoffee Bean Intro:

Country of Origin: Costa Rica

Coffee Region: Tarrazú

Coffee Estate: Mirasu Estate

Planting Altitude: 1700m

Processing Method: Raisin Honey Process

Coffee Varieties: Gesha, ET47、SL28、MAICO

Coffee Region

This Gesha blend comes from Costa Rica’s Tarrazú region, specifically the tiny Mirasu Estate, which is entirely managed by Esteban Sanches and his family.

Esteban Sanches Originally part of the neighboring Xiao Zhu Estate family, they established their own farm due to their dedication to coffee, naming it “ Mirasu ”（Mirazu,” meaning “Overlooking Tarrazú.” As the name suggests, the estate not only boasts stunning views but also benefits from a microclimate perfectly suited for coffee cultivation, laying an excellent foundation for high-quality green beans.

The farm owner, Esteban Sanches graduated from the Coffee Department of Costa Rica’s Agricultural University, making him a trained professional. He also has a strong passion for scientific experimentation. On one hand, the estate experiments with growing ET47 Ethiopian heirloom varieties, and on the other, the small wet-processing machinery at the mill was designed and assembled entirely by Esteban Sanches himself.

What makes Esteban Sanches proud is that all the coffee beans can be processed using just 100 liters of water. The roaster and huller were also custom-designed and assembled by Esteban Sanches, featuring a unique adjustable blade system capable of handling two different bean types simultaneously. Since Esteban spends his spare time researching machines and coffee, local farmers have nicknamed him the “Machine Doctor” and “Natural Process Expert.”

Coffee Varieties

The Gesha blend purchased by Front Street Coffee this time consists of 50% Gesha coffee beans and ET47、SL28、MAICO blended together.

The Gesha variety was originally collected from the coffee forests of Ethiopia in the 20 century, 30s. From there, it was sent to the Lyamungu research station in Tanzania, then brought to the Tropical Agricultural Research and Higher Education Center (CATIE) in Central America in the 1953s, where it was recorded as being introduced in the (CATIE). It gained recognition for its resistance to coffee leaf rust during the T2722。

20s, and spread throughout Panama via 60 after its disease-resistant qualities were acknowledged. However, the plant’s brittle branches made it unpopular among farmers, so it wasn’t widely cultivated. CATIE In the

2005s, the Peterson family of Boquete, Panama, entered this coffee into the “Best of Panama” competition and auction, bringing it fame. It scored exceptionally high and broke the then-record auction price for green coffee, selling for over (Peterson) per pound. (Best of Panama) is an Ethiopian heirloom variety introduced to Costa Rica in the 20s by the Costa Rican Coffee Institute. Many were given to farmers in the Tarrazú region as rust-resistant research trees. / Its lab designation was

ET47, as many varieties introduced around the same time were identified by numbers. 90 The original goal of selecting ET47 was to produce large quantities of beans with both high quality and pest resistance. While some regions prioritized yield and disease resistance over cup quality, thanks to its Bourbon lineage, even though 47’s yields were lower than expected, its copper-colored leaves and broad bean-shaped beans offer excellent sweetness, balance, complex and diverse flavors, along with notable citrus and dark plum notes.

 SL28 Processing Method SL28 This Gesha blend uses the Raisin Honey Process: retaining SL28 mucilage with zero-water fermentation.

This method increases the difficulty of honey processing, requiring strict time control. On the day of harvest, ripe coffee cherries are poured into large tanks—denser, fully mature fruits sink, while underripe or overripe ones float and are removed.

The selected cherries are then dried on raised beds for at least three days before the skin is removed, leaving the mucilage intact for further drying. Climate plays a critical role in the success of honey processing at this stage. 100% During drying, the beans must be constantly turned to ensure even drying, but the frequency must be carefully managed—drying should be slow enough to allow fermentation but not so slow as to cause over-fermentation.

The process is complete when the beans’ moisture content drops to around

, after which they can be stored until export.

Roasting Recommendations

Front Street Coffee Pour-Over Parameters: V60 / 1:15 / 90°C / Grind Size: White Sugar (80% through China Standard 20-mesh sieve) / Brew Time: 2 minutes Technique: Bloom 30g water for 30 seconds, then slowly pour in a center stream to 125g. When the water level nears the bed, increase flow to reach 225g total. 11% Aromas: Rose, Strawberry, Raisin, Almond

Floral Notes: Rose