Costa Rica Natural Geisha (PRE-ORDER)
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Tasting Notes: MEYER LEMON, PETITE SYRAH, RASPBERRY, JASMINE TEA, SUGAR PLUM
We are now taking pre-orders for this limited release coffee. When ordering, please select your preferred roast date (12/1, 12/8, 12/15). Limited quantity available.
Grown at the highest peak at Café Rivense, this naturally processed Geisha showcases the exceptional skill of the Ureñas family in both growing and processing. Geisha, referred to as the “superstar varietal” in the world of coffee, is well known for its intense fruit flavors, natural sweetness, and floral notes.
A rare and ancient plant varietal, it is also incredibly difficult to grow. But this micro-lot is a stunning example of why Geisha coffees are so fun to drink. When our green buyer, Ben, first tasted it at the farm in Costa Rica, he described the flavor as “jumping off the cupping table”. Geisha plants are notoriously low-yielding, so there is only a small amount of this very special coffee. Be sure to pre-order your bag.
What Makes Geisha So Special?
In 2004, a discovery was made in Panama. At the legendary farm, Hacienda la Esmeralda, it was noted that some of the plants looked (and tasted) different than anything they had ever seen. It turns out, these plants, whose coffee cherries had previously been combined with other plant varietals, traced their roots back to a wild coffee plant varietal from Mount Geisha, Ethiopia that had been collected and transplanted as part of an expedition back in 1936. When released, that harvest shook the world of coffee. It was coffee like no one had ever tasted before!
Since then, other countries and farms have adopted the Geisha plant varietal, including Costa Rica, yielding incredible results. Although Geisha is not as scarce as it was back in 2004, it is still considered a rare, extravagant treat.
Coffee Information
Country: Costa Rica
Region: Chirripó
Producer: Cafe Rivensé
Altitude: 1,825 meters
Varietals: Geisha
Processing: Natural
Net Weight: 170g / 6oz
Through our Give Back Program, we've partnered with the Bridge Project of NY. Every time you purchase coffee, 1% goes directly to uplifting young mothers and babies.
Brewing Tips
Use Filtered Water
Contaminants and chemicals in your water can make your coffee taste muddy, and they can also be harsh on your equipment. Using filtered (but not distilled) water helps your coffee taste clean, bright, and naturally sweet. And while there are a lot of expensive water filters on the market, we find that an inexpensive, basic carbon filter does a great job filtering water for coffee brewing.
Grind Fresh
We all love the smell of freshly ground coffee but all that beautiful aroma should be going into your cup and not just into the air. That is why we recommend grinding your coffee immediately before brewing so that all that goodness isn’t lost. The sooner you use your coffee after grinding, the more flavorful your cup will be preventing it from tasting stale and flat. And for best grinding results, we highly recommend using a quality burr grinder.
Coffee to Water Ratio
The amount of coffee beans you use can have a big impact on taste. Too much coffee, and the cup can taste heavy and sour. Too little coffee, and the cup can taste thin and bitter. We recommend using a 1:16 ratio by weight, 60g of coffee for every 1,000g of water which is about 2 Tbsp of coffee for every 8oz of water. Our preference is to use a scale to weigh coffee and water for accuracy and consistency, all of which can make a big difference.
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