Introduction:This article delves deeply into the definition and naming logic of single-origin coffee beans, focusing on the Gesha blend from Finca Mirazu in Costa Rica. It analyzes the bean variety composition, raisin honey processing method, and unique microclimate conditions. Detailed roasting curves, cupping data, and V60 pour over parameters are also provided to help coffee enthusiasts comprehensively understand this distinctive specialty coffee—from origin knowledge to actual brewing.

What is the definition of a single-origin coffee bean? Many people assume it refers to a single variety, but in fact, it emphasizes coffee beans from the same producing region, farm, or cooperative. Even if multiple varieties are blended, as long as they share the same origin, they can still be classified as single-origin. This article starts with the Gesha blend from Finca Mirazu in Costa Rica to introduce the diverse nature of single-origin coffee, and explores this special blend combining Gesha, ET47, SL28, and Maico, along with the refined artistry of its raisin honey processing method.

Finca Mirazu is located in Costa Rica’s renowned Tarrazú region, which boasts fertile volcanic soil, high altitude, abundant rainfall, and natural shade from dense forests—providing an ideal environment for coffee cultivation. Even within the same region, each farm can exhibit distinct flavor profiles due to variations in microclimate, soil, and varieties, which is why we are dedicated to uncovering different beans from the same origin.

The owner of Finca Mirazu, Esteban Sanches, holds a professional background in the coffee department of the University of Costa Rica and brings a strong scientific experimental spirit. He not only introduced Ethiopian native varieties such as ET47, but also personally designed and assembled small-scale wet processing equipment, demonstrating his pursuit of excellence in coffee processing techniques.

This blend consists of 50% Gesha and 50% a mix of ET47, SL28, and Maico. The Gesha variety was discovered in the coffee forests of Ethiopia in the 1930s and later introduced to the Tropical Agricultural Research and Higher Education Center (CATIE) in Central America in 1953. Although it was not widely planted due to its fragile branches, it is renowned for its unique floral and citrus notes. ET47 is an experimental variety introduced by the Costa Rican Coffee Institute in the 1990s to combat leaf rust, offering rich fruity sweetness and clean acidity. SL28 is a well-known drought-resistant variety genetically belonging to the Bourbon group, with plump beans. As for Maico, there is currently no publicly available variety information, but cupping results suggest it adds further layers of complexity to the overall flavor.

The most distinctive feature of this blend is its use of the "raisin honey process (Raisin Honey)," which retains 100% of the fruit mucilage without water washing, significantly increasing processing difficulty and flavor intensity. After harvest, the coffee cherries are first sorted and then dried on raised beds for at least three days before the skins are removed. The farm owner’s self-made depulper can handle different varieties simultaneously, greatly improving efficiency. After depulping, the intact mucilage layer is preserved, followed by slow and even sun drying, during which frequent turning is required to avoid uneven fermentation or over-fermentation. This process imparts a rich sweetness and a fermented aroma reminiscent of dried fruits.

For roasting recommendations, use a Yangjia 800N roaster with a charge weight of 480g. Preheat the drum temperature to 200°C, then drop to 175°C for bean entry. Initial flame power is set to 120, with the air damper open to 3. The turning point occurs around 1’32”, maintaining stable flame power until 114°C, when the air damper is adjusted to 4. Around 6’15”, the beans turn yellow, entering the dehydration stage, at which point the flame power is reduced to 100 while the air damper remains at 4. By 9’00”, the bean surface shows wrinkles and black speckles. At this stage, listen carefully for the first crack, which begins around 10’25”. Fully open the air damper to 5 and continue until the roast exit at 193.5°C, with a development time of about 1’30”.

Cupping data shows that this coffee is evaluated within 8–24 hours after roasting, using a 200ml ceramic cupping bowl, with water temperature at 94°C. The coffee grounds have a grind size passing through a #20 sieve at 70%–75%, with a brew ratio of 1:18.18 (11.1g coffee + 200ml water). The dry aroma exhibits prominent floral notes, while the wet aroma carries hints of dried fruits and berries. The flavor profile includes raisins, berries, nuts, and cream, with outstanding sweetness and layered complexity.

For pour over brewing, use a Hario V60 01 filter cone, with 15g coffee, a brew ratio of 1:15, water temperature at 90°C, and medium-fine grind (approximately 80% passing through a #20 sieve). Brewing steps: Wet the filter paper and preheat the equipment. Pour 30g of water for a 30-second bloom. Then, pour in a small circular motion until reaching 125g, then pause. When the water level drops and is about to expose the coffee bed, continue pouring to 225g and stop. Allow the V60 to drip naturally. Total extraction time is approximately 2’01”. Flavor notes include prominent jasmine floral aromas upon entry, followed by the sweet scent of raisins and the fruitiness of strawberry gummies. The mouthfeel is creamy and smooth, with a long-lasting aftertaste.

The above content is compiled by CoffeeHunters, a coffee news website.