Costa Rica - Takara Geisha, Hacienda Copey

Origin

• 🇨🇷 Costa Rica

Tasting notes

Character

• Experimental
• Funky

Producer: Hacienda Copey Farm: Finca Hacienda Copey Location: San Jose, Tarrazu District VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.: GeishaGesha (Geisha)A rare, jasmine-and-bergamot scented variety originally from Ethiopia's Gesha forest, made famous by Panama's Hacienda La Esmeralda. Routinely the most expensive coffee at auction. Process: Thermal AnaerobicAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. Altitude: 1,950 – 2,040 masl Fermentation ▪▪▪▫▫ Sweetness ▪▪▪ ▪ ▪ AcidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. ▪▪▪▫▫ Roast ▪▪▫▫▫