Tropical Fruit, Strawberry, Floral, Passion Fruit
Item information
Tasting Series: Santa Teresa Geisha
Item information
Description
Variety: Geisha
Processing: White Honey
Crop Year: 2017
Origin: Tarrazu, Costa Rica
Producers: Roger Urena
Altitude: 2000m
This is the first of the coffees available in our Tasting Series. It's a really tasty Geisha from Roger Urena in Tarrazu Costa Rica. We've shipped some of his other coffees already this year and I had the pleasure of visiting him in Costa Rica this February. We really love his coffees but this Geisha really takes the gold for the best of the best of his coffees. Not a lot of Geisha is grown on Roger's farm but the small amount we could source is sublime. Geisha is notoriously hard to grow but definitely worth the effort.
It's a very typical Geisha in that it is super juicy with tons of tropical fruits, jasmine and very very sweet. Complexity is the name of the game here. It's a great example of the Geisha varietal and it's processed to perfection as a white honey by Roger. The coffee is pulped in a Penagos eco pulper and dried for between 8 to 15 days on raised beds under shade to get the right moisture content.
With the Tasting Series we really want to have a way to bring the most amazing coffees from a country to our members in an affordable way. There is not a lot of this coffee produced and it is extremely expensive (but we think worth it). So that we can send out this coffee in an affordable quantity we will ship this coffee in one size only with 4oz of coffee in each shipment.
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5.0 out of 5
Amazing Start to Tasting Series
I have limited experience with Geishas, so this was a treat. Everything from the smell of the bloom to the taste was an experience. Highly recommend this.
Robbie Cunningham
Indianapolis
Member Since
November '15
5.0 out of 5
Gorgeous Flavor
This coffee had a beautifully light complexity and tasted like honey! I was really impressed and can't wait for it to brighten up more of my mornings. This is the kind of coffee hummingbirds would drink.
Amanda Varney
Rock Hill
Member Since
December '17
5.0 out of 5
Favorite
This was one of my favorite coffees so far. For the first the shipment of the tasting series it was great and does not have me second guessing my choice to join. My wife was wishing i would share with her but she has her own coffee and this was mine. I brew mine with a fully automatic espresso machine and the crema on top was spectacular!
Jacob Collins
Aberdeen
Member Since
February '17
4.5 out of 5
Enter the Wicked Witch of the West. But the opposite.
Here's the thing: I tried to taste this bean. I mean, I really tried. And I'll have several more chances, but...remember the scene in the Wizard of Oz when Dorothy's house goes up in the twister and the fence flies by, then the turkeys, then the cow? Auntie Em flies by. Then the Wicked Witch shows up. And everything just keeps spinning. That's the flavor in this cup. You take a sip and it's...flowers...hibiscus?...honesuckle?...too late, because here comes the fruit...mango?...blackberry?...doesn't matter, because that's all over and now it's time for a soft landing into a light, earthy finish. You can try again. Like, was that plum that time around? Can't tell. It just keeps spinning with goodness.
Cliff Watson
Omaha
Member Since
February '18
5.0 out of 5
Splendid
This Geisha was super complex and sweet, and it offered an all around an incredibly rewarding, drinkable cup. Took a bit to dial it in with the Hario V60, but it was worth the experimentation.
Matt Clifford
Laguna Niguel
Member Since
August '17
3.5 out of 5
Although it tasted amazing, I had trouble finding the taste profile that was shown. Still enjoyed it though!
Danny
Colorado Springs
Member Since
August '17
On 03/27/18 Sean Reilly said
Love the description :) How are you brewing the coffee? I've had success with my v60 and going to 17:1 (or higher) to really bring out the flavours.
On 03/27/18 Cliff Watson said
I'm on the v60, so we have that in common. But I'm betting your higher ratio is the door that unlocks the true magic. I always start a bean at 15:1. But it's been a whirlwind couple of weeks, and it didn't dawn on me that I might have more luck nailing the flavor with a little more water. Guess I know what I'm doing tomorrow morning. Thanks for the heads up!
On 03/27/18 Sean Reilly said
No worries, let me know how it goes!
On 03/31/18 Cliff Watson said
Went 17:1 this morning. Delicious! I think 16:1 might be the perfect ratio for me. Going to give that a shot tomorrow. Can’t wait to see what’s next in the series!