Introduction:This article delves into the Gesha blend coffee beans from Mirasù Estate in Costa Rica, analyzing its 50% Gesha composition combined with ET47, SL28, and MAICO, as well as how the raisin honey process imparts a sweet fruity profile. From variety background, processing techniques to flavor performance at a medium-light roast level, and including professional pour over parameters, it helps readers master the optimal extraction method for this “strawberry candy”-flavored blend.

Bordering Panama, Costa Rica is not only a key gateway for the Gesha variety entering Panama but has also developed its own distinctive Gesha characteristics. Among them, the Gesha blend from Mirasù Estate, with its unique raisin honey process and carefully balanced blend ratio, showcases enchanting rose floral notes and berry sweetness when roasted to a medium-light level—making it a popular entry choice for many coffee enthusiasts exploring blended Gesha.

This blend originates from Mirasù Estate in the Tarrazú region, independently founded by Esteban Sanches, formerly associated with Finca Cielito. The estate name “Mirasù” means “overlooking Tarrazú,” fully reflecting its exceptional geographical and microclimatic advantages that provide an ideal environment for cultivating high-quality coffee. The blend consists of 50% Gesha, complemented by ET47, SL28, and MAICO, creating a richly layered flavor structure.

The Gesha variety originated in Ethiopia’s Gesha Forest, traveled through Kenya, Uganda, and Tanzania, and was finally introduced to Costa Rica in 1953. It gained fame after being brought to Panama in the 1970s. ET47 is a wild native Gesha strain from Costa Rica, assigned laboratory code 47, and is considered a highly promising genetic resource; SL28 is a premium variety cultivated by a renowned Kenyan coffee research facility, with notable Bourbon lineage and bright acidity. MAICO helps balance the overall flavor profile.

The standout feature of this blend is its use of Costa Rica’s unique raisin honey process, which retains 100% of the fruit mucilage and involves no water washing throughout. After harvest, the coffee cherries are first floated to remove underripe or overripe beans, then spread on raised beds to dry for at least three days. The cherry skins are subsequently removed, leaving the intact mucilage layer for slow drying. Climate control during this stage is crucial—beans must be evenly raked and dried at a strictly managed pace to avoid over- or under-fermentation.

In terms of roasting strategy, the roaster opted for a medium-light roast to highlight the floral and fruity acidity inherent to the Gesha variety while enhancing the sweet fruity notes brought by the honey process. Cupping results reveal that this blend exhibits an enticing combination of rose, strawberry soft candy, raisin, and almond flavors. Internally nicknamed “Strawberry Candy,” it underscores its sweet yet non-cloying character.

The raisin honey process lends the coffee a rich sweetness, paired with the jasmine-like aroma of Gesha and the berry notes from other varieties, making this blend exceptionally layered in pour over preparation. To fully express its flavor profile, it is recommended to use freshly roasted beans, with the optimal flavor window being 4 to 7 days post-roast. All beans are shipped within 5 days of roasting to ensure they arrive at their peak flavor.

Suggested pour over parameters are as follows: use 15 grams of coffee grounds, ground to approximately 78–80% passing through a #20 sieve (fine-ish), with a brew ratio of 1:16. Water temperature should be controlled at 90–91°C to help bring out aroma and sweetness. A V60 filter is recommended to enhance overall flavor clarity and layering.

Specific brewing steps: First, pour 30 grams of water for a 30-second bloom. At this stage, the raisin honey processed coffee grounds will quickly absorb water and release distinct berry aromas. Then, pour 120 grams of water in small circles until the coffee bed descends to the bottom of the shorter ribs. Once the bed visibly depresses, pour the final 90 grams of water. Allow all the coffee to fully drip through, with a total brew time of about 1 minute and 50 seconds. This parameter setup balances acidity and sweetness while showcasing the full spectrum of flavors.

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