Link to check out some additional countries we deliver out of AUS
Region : Tarrazu
Varietal : Geisha
Process : Honey
Altitude : 1,850masl
Cup of Excellence is the most prestigious competition and auction for high quality coffees. The level of scrutiny that Cup of Excellence coffees undergo is unmatched anywhere in the specialty coffee industry. Each year, thousands of coffees are submitted for consideration, with winning coffees sold in global online auctions at premium prices, with the vast majority of auction proceeds going to the farmers.
Don Mayo El Llano is very well-known to be a multiple C.O.E winning farm in Costa Rican C.O.E history. Particularly their honey processed Geisha(Gesha) is always evaluated and scored high enough to be placed at C.O.E(87+) or National Winner(85+). These are the feedbacks of all the juries about this coffee during the evaluation.
-
Overall - Sweet , Complex and sweet spice, Dried fruit, Floral, Honey
-
Aroma / Flavour - Candy , Cherry , Strawberry , Blackberry, Blueberry, Brown sugar, Caramel, Chocolate, Citrus fruit, Dried dates, Dried fruit, Floral, Good acidity, Good body, Guava, Honey, Licorice-anise, Lychee, Melon, Milk chocolate, Orange, Passion fruit, Perfume, Raisin, Raspberry, Red grape, Silky, Sweet, Winey
-
Acidity - Citric acid , Strawberry , Cherry, Dried dates, Dried fruit, Golden raisin, Mango, Passion fruit, Pineapple, Tartaric
It was 14th placed in 2021 which is the most recent Cup of Excellence.
This whole auction lot was purchased by our community in S. Korea and distributed in the country. We managed to secure some for us to showcase this coffee in Australia which means it is very exclusive.
Click here for more info about the farm.
Click here for more info about Cup Of Excellence.
It is a light roast, thus the intensity of the brewed coffee would not be such a challenge to even non-coffee drinkers.
As honey processing does not present much of powerful fruity profiles in general, this Geisha presents clean and juicy acidity instead. With all the respects to the juries' notes, our coffee can be also,
- (Always) It can be developed within the range of citrus such as lemon / lemonade(fruit) / bergamot
- (Often) The top note is reminiscent of distinct fresh dark cherry
- (Often) It can be developed within the range of floral characters such as musk / honeysuckle / lavender
- (Often) The sweetness can be reminiscent of candy / musk stick / bubble gum / candied lemon peel
- (Sometimes) It can be thought to be a hint of cinnamon
- (Sometimes) It can be developed within the range of red fruit such as red grape / raspberry / boysenberry
- (Often) The body is heavy and creamy / syrupy but it can vary depending on different extractions
Also we have found this coffee consistently bergamot, dark cherry, and honeysuckle during our production cupping & tasting with plenty of various brewing methods, so most of you are likely to get those as well.
It is roasted for both filter coffee and espresso, particularly the best on pour-over tools with the rough reference recipe as below.
- Brewing ratio : 1(coffee) to 16(brewing water)
- Brewing time : around 02:30 to extract the most pleasant sugar level of this coffee.
- Brewing water temperature : 94 degrees Celsius water.
It is also very good with immersion methods such as Clever or Plunger.
- Brewing ratio : 1(coffee) to 15(brewing water).
- Brewing time : 4 to 5 minutes (coarse grind size).
- Brewing water temperature : boiling water.
Try this reference recipe on an espresso machine, then start dialing in accordingly if needed. It is very juicy and silky as long espresso
- 19g dose in 20g basket
- Brewing time 20 seconds(on EK-43)
- 40g to 44g out
- Brewing water temperature : 94 degrees Celsius water.
Reminder
- Generally coffee tastes much better and cleaner when at least a week old since roasted.
- Operate the camera app on your mobile, then place the QR code in the screen for additional information of the coffee.