Introduction:Although not the birthplace of Geisha, Costa Rica has cultivated a unique-flavored blended bean featuring this variety. This article delves into the variety composition, honey processing method, and roasting strategy of the Strawberry Sugar Geisha Blend from Mirasú Estate in Tarrazú, offering an in-depth look at this creative blend that combines multiple coffee varieties—from the high-altitude Tarrazú region at 1700 meters to the flavors in your cup—and provides a complete guide for selecting beans and brewing pour over.
When it comes to Geisha, many people immediately think of the legendary Hacienda Esmeralda in Panama. But did you know? Panama’s Geisha actually originated in Costa Rica. This Central American coffee powerhouse is not only a “transit hub” for Geisha, but also locally produces uniquely distinctive blends. This article focuses on Mirasú Estate in Costa Rica’s Tarrazú region, analyzing their “Strawberry Sugar Geisha Blend”—an innovative blend that combines Geisha with other varieties. Is it a single origin or a blend? And what delightful flavors does it bring?
The story of Geisha began in 1931 in the Gesha Forest of Ethiopia, later traveling through Kenya, Uganda, and Tanzania, before finally arriving in Costa Rica in 1953, and then being introduced to Panama by Don Pachi Serracin in 1963. Initially overlooked in Panama due to its low yield, Geisha did not gain attention until Hacienda Esmeralda discovered its extraordinary potential when planted in high-altitude areas, leading to a major cupping competition win in 2004 and igniting the global Geisha craze. However, in Costa Rica—the “previous stop” on Geisha’s road to fame—some farms have also sought to interpret this variety in different ways, and Mirasú Estate is one of them.
Mirasú Estate is located in Costa Rica’s Tarrazú region, which boasts fertile volcanic soil, high altitude, abundant rainfall, and natural shade provided by the surrounding forests, creating an ideal environment for coffee cultivation. Estate owner Esteban Sanches, a graduate of the Coffee Department at the University of Costa Rica’s Faculty of Agriculture, leads a team that not only grows Geisha, but also introduces varieties such as ET47, SL28, and Maico. He personally designs processing equipment, dedicated to exploring diverse flavor possibilities through multi-variety blending and special processing methods.
This “Strawberry Sugar Geisha Blend” consists of 50% Geisha and 50% other varieties, including ET47, SL28, and Maico. Among them, Geisha brings classic jasmine and tea-like aromas, ET47 contributes fruity sweetness and clean acidity, SL28 is known for its drought resistance and bold flavors, while Maico adds a unique berry layer. The overall blend is processed with raisin honey, enhancing its sweetness and resulting in rich berry, raisin, and creamy buttery flavors.
The raisin honey process is a highlight of this bean. During processing, the coffee cherries are sorted after harvest, with 100% mucilage retained. Without washing, they are directly placed on raised beds to dry for at least three days before the pulp is removed. This technique demands extremely precise weather conditions and frequent turning to avoid over-fermentation or uneven drying. Mirasú Estate uses a self-made depulper that can handle different varieties simultaneously, improving efficiency and consistency. Ultimately, this processing method imparts a rich dried fruit aroma and sweetness to the coffee, making the overall flavor more rounded and appealing.
In terms of roasting, due to the distinct characteristics of each variety in the blend, the roaster made multiple adjustments specifically for this bean. Geisha has a relatively low fermentation level, so the roast requires more precise control over heat and development time. The final choice was a medium-dark roast, using steady heat application and a wide crack opening after first crack to fully bring out the potential of each variety. The roast curve shows an inlet temperature of 175°C, first crack starting at 10’25”, continuing for 1’30” after first crack, and dropping at 193.5°C, achieving a balanced and layered cup profile.
Cupping results show that this blend performs best 8 to 24 hours after roasting. Using ceramic cupping bowls and metal spoons, water temperature is 94°C, with a brew ratio of 1:18.18 and grind size passing 70%-75% through a 20-mesh sieve. During cupping, the dry fragrance shows clear floral notes, while the wet aroma carries intense dried fruit and berry scents. The flavor profile includes raisins, berries, nuts, and cream, with prominent sweetness and a long-lasting aftertaste.
For pour over brewing, it is recommended to use a V60 #01 filter, 15 grams of coffee, a brew ratio of 1:15, water temperature around 90°C, and a medium-fine grind (80% passing through a 20-mesh sieve). The recommended steps are: wet the filter and preheat the equipment, pour 30 grams of water for a 30-second bloom, then pour in a circular motion with a small stream until reaching 125 grams for the first pour. After the water level drops, continue pouring to 225 grams, with total extraction time of about 2 minutes. These parameters fully highlight the blend’s berry sweetness and creamy smooth mouthfeel, ideal for coffee lovers who enjoy a balance of fruity and sweet flavors.
In summary, the Strawberry Sugar Geisha Blend from Mirasú Estate in Costa Rica, though not a single-origin bean of a single variety, achieves a unique flavor profile with floral notes, berry sweetness, and a rich body through a carefully selected variety combination and raisin honey processing. Whether you’re a Geisha enthusiast or simply curious about blends, this creative creation from the Tarrazú region is definitely worth a try.
The above content is compiled by CoffeeHunters, a coffee news website.
