Introduction:If you're looking to explore the unique Geisha characteristics of Costa Rica's Tarrazú region, this berry-honey processed blend is an unmissable choice. Blending Geisha, ET47, SL28, and Maico, it enhances sweet fruity notes through raisin honey processing, delivering pronounced strawberry taffy, jasmine floral aromas, and raisin sweetness. This article provides an in-depth look at its origin background, variety traits, processing methods, roasting strategy, as well as hands-on pour over recommendations and flavor profile, helping you master the essence of this richly flavored and layered Geisha blend.
If you want to experience the distinct Geisha flavors of Costa Rica’s Tarrazú region, this berry-sweet blend will bring you a unique sensory surprise. This blend from Finca Mirazu cleverly combines four varieties—Geisha, ET47, SL28, and Maico—and employs the raisin honey processing method. It not only boosts overall sweetness but also delivers captivating berry, raisin, and jasmine floral aromas, making it especially ideal for coffee lovers who enjoy bright fruitiness with sweet yet balanced flavors.
Finca Mirazu is located in Costa Rica’s renowned Tarrazú volcanic region, which boasts naturally superior conditions—fertile volcanic soil, high altitude, stable year-round rainfall, and natural shade provided by surrounding forests—all contributing to an ideal coffee-growing environment. Unlike the singular flavor profile of single varieties, Tarrazú’s diverse microclimates and the unique cultivation and processing methods of each farm allow coffees from the same region to exhibit significant individual differences and characteristics, making it a fantastic choice for coffee enthusiasts seeking deeper tasting and comparison experiences.
The main farm owner of this blend, Esteban Sanches, graduated from the Coffee Department of the University of Costa Rica with a solid professional background and a strong scientific exploration spirit. He not only actively introduces Ethiopian native varieties such as ET47 but also independently develops processing equipment and experiments with various processing methods. Notably, the small wet processing machine on the farm was designed and assembled entirely by Esteban himself, earning him the affectionate titles “Dr. Machine” and “Sun-Dried Bean Specialist” among local farmers.
In terms of variety composition, this blend uses50% Geishaas the base, combined withET47, SL28, and Maicoto create a rich flavor profile. The Geisha variety is known for its elegant floral notes, citrus tones, and tea-like body, primarily contributing clearjasmineand tea-like aromatic qualities. ET47 is famed for its round acidity, intense fruitiness, and clean taste. SL28 offers strong drought resistance and rich fruit flavors, with an appearance similar to traditional Bourbon. As for Maico, although no detailed public information about the variety is available, cupping feedback indicates that it enhances the overall berry and dried fruit sweetness within the blend.
For processing, this coffee employsRaisin Honey (葡萄乾蜜處理), one of the more challenging types of honey processing. Its hallmark is the retention of100% mucilage, with the entire process avoiding water washing and relying solely on precise timing and weather conditions to complete fermentation and drying. After harvest, the farm rigorously sorts the cherries, then places them on raised beds to dry for at least three days before removing the skins, preserving the full mucilage layer. The subsequent drying process requires continuous and even stirring of the beans to avoid over-fermentation or under-drying. The farm’s self-made depulper further improves processing efficiency and consistency—a key reason why Esteban is dubbed “Dr. Machine.”
For roasting recommendations, when using a medium-sized hot-air roaster such as the Yangjia 800N, the suggested charge weight is about480g, with the drum preheated to200°Cand then reduced to175°C for bean loading. Initial flame setting is120, with the air damper opened to3. The turn-around point occurs around1’32”, after which the flame is maintained until the temperature drops to114°C, at which point the air damper is adjusted to4. Around6’15”, the beans enter the dehydration phase, with grassy notes gradually fading, allowing for a slight reduction in flame to100while maintaining the4air damper. By9’00”, the bean surface shows wrinkles and dark spots, marking the turning point before first crack—close monitoring of bean condition is essential. First crack begins at10’25”, with the air damper fully open to5, and the roast is completed at193.5°C, with a development time of about1’30”, resulting in a balanced and sweet flavor profile.
Cupping results show that this coffee is best evaluatedwithin 8–24 hours post-roast, using ceramic cupping bowls and standard metal cupping spoons. Water temperature is controlled at94°C, with grind size standardized to70%–75% passing through a #20 sieve, and a brew ratio of1:18.18 (11.1g coffee to 200ml water), extracting a concentration within the1.15%-1.35%Golden Cup range. Cupping notes reveal prominent floral dry aroma and rich dried fruit and berry wet aroma. The flavor profile includesraisins, berries, nuts, and cream, with outstanding sweetness and a long-lasting aftertaste.
For actual pour over brewing, you may useHario V60 01a filter dripper, with a coffee dose of15g, a brew ratio of1:15, and water temperature around90°C. Grind size should bemedium-fine (approximately 80% passing through a #20 sieve). The brewing process starts with wetting the filter and preheating the equipment, followed by a30-second bloom with 30g of water. Then, pour in a slow circular motion up to125gfor the first pour, wait for the water level to drop, then continue pouring to225gbefore stopping. Total brew time is approximately2’01”. This method fully highlights itsjasmine floral notes, raisin sweetness, strawberry taffy-like fruitiness, and creamy mouthfeel—perfect for pour over enthusiasts who enjoy bright fruitiness with balanced sweetness.
The above content is compiled by CoffeeHunters, a coffee news website.
