Introduction:The Black Honey Geisha from Wangshan Estate in Costa Rica’s high-altitude Brunca region is renowned for its intense fruity aroma and honey-like sweetness. This article delves into the growing background and black honey processing method of this premium Geisha, and provides tested V60 pour over parameters to help you brew at home with bright acidity and a full body—fully unlocking the potential of high-altitude SHB beans.

Located in the Brunca region of southern Costa Rica, Wangshan Estate has been one of the region’s flagship specialty coffee farms since its establishment by the Ureña Rojas family in 2005. Nestled on a plateau approximately 1,550 meters above sea level and adjacent to the Chirripó and Muerte mountains, the estate benefits from a unique valley microclimate that promotes rich sugar accumulation and complex flavor potential in the coffee cherries.

This roughly eight-hectare micro-lot was first taken over in 2005 by Régulo Gerardo Ureña Chacón and his wife Isabel Rojas. Each day, they are greeted by the breathtaking view of Chirripó mountain—the inspiration behind the estate’s name, “Wangshan” or “Mountain-Watching.” Nestled between Costa Rica’s two highest peaks—Muerte Mountain (3,491 m) and Chirripó Mountain (3,820 m)—the valley enjoys stable humidity and significant diurnal temperature variation, making it an ideal environment for cultivating specialty coffee.

After years of experimentation and refinement, the Ureña Rojas family achieved outstanding quality, earning 5th place in the prestigious Cup of Excellence (COE) international competition in 2019. Today, in addition to producing their own high-quality green beans, Wangshan Estate is also dedicated to helping local smallholder farmers with post-harvest processing and international sales, while continuously promoting high-end specialty coffee culture.

Wangshan Estate excels in sustainable farming, implementing environmentally friendly practices throughout cultivation and post-processing.Fertilization is precisely managed based on soil test results to avoid overuse of chemicals; all processing water is properly managed and recycled; and the farm is planted with a variety of shade trees and native fruit trees, which not only provide an optimal growing environment for coffee trees but also create habitats for wildlife. Coffee cherries grown in such a natural ecosystem naturally possess more complex and layered flavors.

This highly regarded Black Honey Geisha is processed using the black honey method. The defining characteristic of this method is the retention of the coffee cherry’s entire mucilage layer, followed by extended sun drying. Only the ripest, sweetest coffee cherries are selected during harvest. After removing the outer skin and some pulp, the thickest mucilage layer is deliberately preserved, and the parchment-covered beans are then placed on drying beds for 12 to 15 days of sun exposure. Due to the high sugar content of the mucilage, strict control of temperature and even drying is essential to prevent over-fermentation or mold—a technically demanding aspect of black honey processing.

This batch of Wangshan Estate Black Honey Geisha, roasted to a medium-light level, perfectly highlights the bright fruit notes and honey-like sweetness unique to the Geisha variety. Cupping reveals distinct layers of citrus, cherry, and cantaloupe, with soft yet pronounced acidity, a full and rounded mouthfeel, and a sweet aftertaste that lingers noticeably.

To replicate this coffee’s exceptional performance at home, it is recommended to use a V60 filter cone with the following pour over parameters:Water temperature should be controlled at 90–91°C, with a coffee dose of 15 grams and a brew ratio of 1:15. Grind size should be about as fine as table sugar (approximately 78% extraction through a #20 sieve).This high-altitude SHB (Strictly Hard Bean) Geisha, due to its dense bean structure, requires a finer grind to improve extraction efficiency and fully release its flavors.

The recommended pour over method is the classic three-stage extraction: First, add the ground coffee to the V60, then pour in double the coffee’s weight in water (about 30 grams) for the bloom, lasting around 30 seconds to awaken the coffee grounds and release initial aromas. Next, pour water steadily in small streams, moving in circles from the center outwards. When the total water volume reaches 125 grams, perform the first pour break and wait for the coffee bed to slightly drop. For the final pour, continue adding water with the same fine stream up to 225 grams. The total brew time should be controlled to around 2 minutes (with a ±10 second allowance). These parameters are designed to balance sweetness and acidity, enhance fruitiness, and avoid over-extraction that could lead to astringency.

During actual brewing, this Black Honey Geisha exhibits intense aromas of cantaloupe and tropical fruit fermentation, with clear and vibrant notes of berries and cherries. As the cup cools slightly, a tea-like aftertaste emerges. With its richly layered flavors, this coffee is a must-try for those who love fruity profiles and honeyed sweetness.

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