Introduction:Did you know? Costa Rica was actually an early adopter of the Geisha variety, even before Panama. This article takes an in-depth look at a "Strawberry Candy Geisha Blend" from the Mirasol Estate in the Tarrazú region of Costa Rica. Composed of 50% Geisha and other high-quality varieties, this blend is processed using raisin honey to deliver intense sweetness and aroma. We’ll guide you through the variety background, processing method, recommended V60 pour over parameters, and expert-level flavor analysis — so you can brew something similar at home.
The Geisha (Geisha) coffee is now almost synonymous with Panama, but this variety actually originated in Ethiopia before being introduced to Costa Rica and later making its way to Panama where it truly shined. Many may not realize that Costa Rica was also one of the early key regions for Geisha cultivation. Today, we’re introducing the "Strawberry Candy Geisha Blend" from the Mirasol Estate in Costa Rica’s Tarrazú region. This blend artfully combines Geisha with other distinctive varieties and, through raisin honey processing, offers a unique spectrum of sweet flavors.
When it comes to Geisha, most coffee enthusiasts immediately think of Panama’s famous Geisha from Hacienda Esmeralda. But Geisha’s journey actually began much earlier in Ethiopia’s Gesha Forest. It was discovered in 1931, then sent to the Kenya Coffee Research Station, and introduced to Costa Rica in 1953. It wasn’t until 1963 that Don Pachi Serracin brought it to Panama. Interestingly, Geisha was not highly valued in Panama at first either — it wasn’t until Hacienda Esmeralda started processing Geisha trees from high-altitude plots separately that its hidden citrus and floral characteristics were unexpectedly revealed, propelling it to fame.
So, how does Geisha perform in Costa Rica? The "Strawberry Candy Geisha Blend" from the Mirasol Estate in the Tarrazú region offers a refreshing answer. The bean blend ratio is50% Geisha, combined withET47, SL28, and MAICO. Through a carefully designed raisin honey process, it showcases a captivating combination of rich tropical fruits, strawberry gummy candy, and raisin sweetness.
The Mirasol Estate is located in Costa Rica’s Tarrazú region, known for its high altitude (approximately1700 meters), fertile volcanic soil, and favorable microclimate — making it highly suitable for cultivating specialty coffee. Estate owner Esteban Sanches graduated from the Coffee Department of the University of Costa Rica with a solid agronomic background and a strong experimental spirit. He grows a diverse range of varieties, including disease-resistant strains like ET47, and has even personally designed small-scale wet processing equipment, demonstrating meticulous attention to processing details.
TheGeishavariety in the blend originally comes from Ethiopia and was introduced to the Tropical Agricultural Research and Higher Education Center (CATIE) in Central America in 1953 under the code T2722. However, due to its fragile branches, it was difficult to cultivate in the past and only recently regained attention.ET47is a variety introduced by the Costa Rica Coffee Institute in the 1990s for rust resistance research, noted for its rich fruitiness and clean taste.SL28is a well-known drought-resistant variety, genetically close to Bourbon, with round, plump beans that often exhibit bright acidity and deep fruit notes. Meanwhile,MAICOis a newer variety for which complete public information is not yet available, but it contributes a unique berry character to this blend.
What makes this blend particularly special is its use ofraisin honey processing— that is, a method that retains100% mucilageand involveszero washing. While this technique significantly enhances sweetness and fermentation complexity, it places extremely high demands on drying conditions and time control. The estate first sorts the coffee cherries, then spreads them on raised beds to dry for at least three days before removing the skins. Notably, the estate owner has developed a custom depulping machine capable of handling multiple bean types, improving both efficiency and stability.
After skin removal, the coffee beans still retain their full mucilage layer and then enter a lengthy sun-drying phase. During this stage, climatic conditions and turning frequency are crucial to ensure even drying and avoid over- or under-fermentation. Cupping results indicate that this processing method imparts pronounced dried fruit aromas and intense sweetness to the coffee — the key to achieving the strawberry candy flavor profile of this blend.
If you’d like to replicate a similar flavor profile at home, here are suggested V60 pour over parameters: use aV60 #01 filter cone,15 grams of coffee,a 1:15 coffee-to-water ratio,with water temperature around 90°C,and a medium-fine grind (approximately 80% extraction through a Chinese #20 sieve). For the brew process, start by wetting the filter and preheating your equipment. Then pour 30 grams of water for a30-second bloom. Next, pour water in small circles until you reach125 grams for the first pour, and when the water level is about to expose the coffee bed, continue pouring to225 grams before stopping. Wait for the water level to drop and just before it exposes the coffee bed again, remove the filter cone. The total brew time should be approximately2 minutes and 1 second.
In terms of flavor, the Mirasol Strawberry Candy Geisha Blend delivers pronouncedjasmine floral notes, with a richraisin sweetnessandstrawberry gummy candy sweetnesson the palate, accompanied by a silkynutty and creamy mouthfeel. The cup is well-balanced and layered, making it ideal for coffee lovers who enjoy both fruity and sweet profiles.
The above content is compiled by CoffeeHunters, a coffee news website.
