Costa Rica Wangshan Estate Black Honey Process Geisha Coffee BeansCoffee Beans
Origin
- Region: Costa Rica Brunca
- Variety: Geisha
- Process: Black Honey Process
- Roast: Cinnamon Roast
- Altitude: 1550m
- Sample Batch: 2022
- Grower: Wangshan Estate Ureña Rojas Family
Flavor Notes:
Through pour-over brewing, Front Street found this black honey processed Geisha coffee exhibits intense cantaloupe and tropical fruit fermentation aromas, balanced acidity from berries and cherry, and a lingering fruit tea aftertaste as it cools, delivering a well-rounded sweet and sour cup profile.
- Aroma: Medium
- Cleanliness: Medium
- Sweetness:Strong
- Acidity:Medium
- Body:Strong
- Bitterness:Medium
- Aftertaste:Medium
- After Cooling:Medium
Costa Rica Wangshan Estate Black Honey Process Geisha Coffee BeansCoffee Bean Intro:
Front Street Coffee: Wangshan Estate Black Honey Geisha Coffee Beans
Region: Costa Rica, Brunca Region
Estate: Wangshan Estate
Variety: Geisha
Elevation: 1550m
Processing Method: Black Honey Process
Flavors: Dried Fruits, Honey, Fermented Fruits, Cherry
Wangshan Estate
Wangshan Estate (Café Rivense del Chirripó), located in the Brunca region of southern Costa Rica at an altitude of approximately 1550 meters, faces the local highest peak, the Chirripó Mountain Range.
Régulo Gerardo Ureña Chacón and his wife Isabel Rojas purchased this 8-hectare estate in 2005 to start growing coffee. As they tended to the coffee trees in the mornings, they were greeted by the breathtaking views of the Chirripó Mountain Range, which inspired the name “Wangshan,” meaning “Mountain-Gazing.”
This micro-region lies between Costa Rica’s two tallest peaks. Wangshan Estate is situated between Cerro Vueltas (highest elevation 3491m) and Cerro Chirripó (highest elevation 3820m). The valley nestled among these mountains creates a unique microclimate ideal for coffee cultivation.
In the early years of managing Wangshan Estate, the Ureña Rojas family faced numerous challenges due to the harsh environment and lack of experience. However, after years of experimentation and dedication, they achieved 5th place in the prestigious COE (Cup of Excellence) competition in 2019. Today, Wangshan Estate helps process green coffee beans for neighboring farmers and exports them to international markets. They also continuously encourage local coffee farmers to engage in producing high-quality specialty coffee.
Wangshan Estate is committed to environmental sustainability. From cultivating and nurturing coffee trees to processing green beans, the estate employs sustainable systems to minimize its carbon footprint: applying organic fertilizers tailored to soil composition ensures coffee tree nutrition while minimizing chemical exposure; all water resources on the estate are protected, and fruit trees are planted to provide shade for coffee plants as well as food for wildlife. This eco-friendly environment further ensures the premium quality of the coffee cherries.
Black Honey Process
All coffee cherries at Wangshan Estate are dried using either natural or semi-natural methods, resulting in coffee with notably high sweetness and significant water conservation.
Ureña Rojas Family picks the coffee cherries at peak ripeness when sugar content is highest. The fruit skin and pulp are removed in a dry environment to ensure the complete preservation of the mucilage layer. The mucilage-rich parchment beans are then sun-dried on raised beds for 12–15 days. Due to the thick mucilage, drying takes time and requires controlled temperatures to ensure even drying and full sugar conversion. Therefore, Wangshan Estate rigorously manages each step — drying, hulling, sorting, packaging, and exporting — to guarantee traceability of each coffee batch.
The black honey processed Geisha coffee beans acquired by Front Street feature a fruity profile. To retain more fermented sweetness, Front Street’s roasters opt for a medium-light roast. Cupping notes reveal intense dried fruits and berries fermentation aromas. Flavors include high sweetness of citrus, cherry, and cantaloupe, with a soft acidity and full body.
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Region Intro:
The Brunca production region is located in southern Costa Rica, at an altitude of 800m-1700m, with an average temperature of 22°C, and is home to 4200 coffee-growing areas (including farms and estates).
Brewing Tips:
This black honey processed Geisha is a high-altitude SHB (Strictly Hard Bean) from Costa Rica. To highlight the coffee’s rich fruit layers, Front Street recommends using higher water temperature and finer grind size. The harder the coffee bean, the finer the grind required to increase extraction surface area and thus boost extraction efficiency.
Filter: V60
Water Temperature: 90-91°C
Coffee Dose: 15g
Coffee-to-Water Ratio: 1:15
Grind Size: Fine Sugar (sieve to 78% through a #20 sieve)
Brew Method (Three Pour): Place coffee grounds in the V60, wet the bed with twice the amount of water, bloom for 30s, then pour in a small circular motion from the center outwards until reaching 125g, pause until the bed descends halfway, then continue pouring the third pour to 225g with the same fine stream until all the coffee has dripped through. Total brew time is about 2 minutes (±10 seconds).
Flavor Cup Report:
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