Introduction:Want to explore the fascinating Geisha flavors of the Costa Rica region? This article takes you in-depth into a blended coffee bean that combines Geisha with other specialty varieties. From the background of the origin, the characteristics of the varieties, to the honey processing method, it provides a detailed analysis of its sweet tones reminiscent of strawberry candy and raisins. The article also offers practical roasting suggestions, cupping procedure references, and V60 pour over parameters, helping you master every key step from bean selection to brewing, and enjoy a richly layered coffee experience.

If you’re a fan of the unique flavors of Costa Rican coffee, be sure to try this blend that incorporates Geisha and other varieties. Not only is it available through select online and physical retailers, but its honey processing also brings out intense strawberry candy and raisin sweetness, making it a top choice for many coffee enthusiasts looking to try something new. This article not only focuses on the actual performance of this coffee bean, but also explores its charm from the growing environment, variety origins, processing techniques, all the way to roasting and pour over recommendations, giving you a comprehensive understanding of what makes it special.

First, the “single origin coffee” we often hear about refers to coffee beans from the same region, farm, or cooperative—even if they may contain multiple varieties, as long as the origin is the same, they still fall under the single origin category. This blended coffee from Costa Rica’s Tarrazú region, although mixed with Geisha and other varieties, still retains the regional characteristics and terroir expression of single origin coffee because all the beans come from specific farms within that area. It’s worth mentioning that Tarrazú is located in a volcanic zone, boasting fertile soil, suitable altitude, and good shade, providing optimal growing conditions for coffee, while also making microclimate differences a key factor in distinguishing the flavors of each farm.

Finca Mirazu: A Blend of Academic Background and Experimental Spirit

The origin of these coffee beans—Finca Mirazu—is located in Costa Rica’s renowned Tarrazú region. The farm owner, Esteban Sanches, holds a professional background in the Coffee Department of the Universidad de Costa Rica, not only well-versed in traditional planting and processing techniques but also brimming with experimental spirit. He actively trials native Ethiopian varieties such as ET47, and even personally designs and assembles small-scale wet processing equipment. With in-depth research into every aspect of coffee processing, he is affectionately called the “Machine Doctor” and the “Natural Process Specialist” by local farmers.

Diverse Variety Blend: A Flavor Symphony of Geisha, ET47, SL28, and Maico

This blend consists of 50% Geisha and 50% a mix of ET47, SL28, and Maico. The Geisha variety was discovered in the Ethiopian forests in the 1930s and later introduced to the Tropical Agricultural Research and Higher Education Center (CATIE) in Central America in 1953. Though it was not widely planted at first due to its fragile branches, its unique jasmine and tea-like aroma has made it a favorite among many coffee aficionados. ET47 is a rust-resistant research variety introduced by the Costa Rica Coffee Institute in the 1990s, known for its fruity sweetness and elegant acidity. Though its exact lineage remains unpublished, it has demonstrated high flavor potential in experiments. SL28 is a well-known drought-resistant variety belonging to the Bourbon group, with round, thick beans often exhibiting citrus and nutty notes; meanwhile, the Maico variety, though less documented, adds layers of berry and dried fruit flavors to the blend.

Raisin Honey Process: The Key Technique for Enhanced Sweetness

These coffee beans are processed using the “Raisin Honey (Raisin Honey)” method, characterized by retaining 100% mucilage without water washing, which significantly increases processing difficulty and demands precise timing control. After harvesting, the coffee cherries are first sorted, then placed on raised beds to dry for at least three days before the pulp is removed. The farm owner has developed a self-designed depulping machine capable of handling multiple bean types at once, improving efficiency while showcasing technical innovation. After depulping, the intact mucilage layer is preserved, followed by slow and even sun drying, during which frequent turning is required to avoid over-fermentation or uneven drying. This process imparts a rich sweetness and fermented dried fruit aroma to the coffee, resulting in a more complex and captivating final flavor profile.

Roasting Suggestions and Parameters

For roasting, it is recommended to use a Yangjia 800N roaster with a charge weight of about 480g. Preheat the roaster to 200°C, then lower the temperature to 175°C before dropping the beans in. Initially set the heat to 120 and the air damper to 3. The turning point occurs around 1’32”, during which the heat should be kept stable; when the temperature drops to 114°C, keep the heat unchanged and adjust the air damper to 4. Around 6’15”, when the beans turn yellow and the grassy smell gradually fades, they enter the drying phase; at 140°C, reduce the heat to 100 while keeping the air damper at 4. By around 9’00”, drying is complete, with wrinkles and black speckles appearing on the bean surface. At this point, pay attention to the aroma changes before first crack. First crack begins at 10’25”, at which point fully open the air damper to 5, keep the heat unchanged, and develop for about 1’30” after first crack, dropping the beans at 193.5°C to preserve the best balance of sweetness and aroma.

Cupping Procedure and Flavor Profile

Cupping is usually conducted within 8 to 24 hours after roasting, using 200ml ceramic cupping bowls and standard metal cupping spoons, with water temperature controlled at 94°C. The ideal coffee grind should pass through a 20-number sieve at 70%-75%, with a recommended powder-to-water ratio of 1:18.18 (approximately 11.1 grams of coffee to 200 milliliters of hot water), allowing the concentration to fall within the Golden Cup range of 1.15%-1.35%. During cupping, start by smelling the dry fragrance, then pour water and observe the wet aroma. After 4 minutes, break the crust and skim the grounds, followed by flavor evaluation. In actual cuppings, this coffee exhibits pronounced floral dry fragrance, with wet aroma carrying notes of dried fruit and berries. The flavor profile includes raisins, berries, nuts, and cream, with outstanding and distinct sweetness layers.

V60 Pour Over Parameters and Actual Flavor Experience

For pour over, it is recommended to use a Hario V60 01 filter cone, with 15g of coffee, a 1:15 powder-to-water ratio, and water temperature around 90°C. The grind size should be medium-fine (passing 80% through a 20-number sieve according to Chinese standards). The suggested steps are to first wet the filter paper and preheat the equipment, then perform a 30-second bloom with 30g of water. Following that, pour water in small circles up to 125g for the first pour, then continue pouring until reaching 225g before stopping, and remove the filter cone once the water level drops close to exposing the coffee bed again. The total extraction time is about 2’01”, with final flavors featuring pronounced jasmine aroma, grapefruit sweetness upon entry, and a soft, strawberry taffy-like sweetness, coupled with a silky texture akin to nuts and cream—perfect for those who enjoy berry-toned coffees with rich sweetness.

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