Sonora Geisha - Costa Rica Filter
Mango, Passionfruit, Honey
€19,90

€99,50 / kg

200g
Whole BeanV60 / KalitaChemexFrenchpress

The term 'Geisha' makes the eyes of many coffee lovers light up - and for good reason. This Geisha coffee from Costa Rica also enchants us with shallow notes of maple syrup, mango and apricot.

About the coffee

The Geisha variety originated in Ethiopia and came from there to Central America. In Costa Rica, it was actually cultivated only because there was a severe fungal infestation in the coffee plantations in this growing area and the farmers were losing a lot. Fortunately, there was a solution: geisha varieties were resistant to this disease.

The cherries were processed naturally. This method of processing is particularly environmentally friendly because, for example, unlike the washed method, it uses very little water.

After harvesting, they are slowly dried in the sun so that all the sweetness of the ripe cherry can be absorbed. After about 10-12 days of drying, the cherries are plumped - the dry skin separated from the beans - and stored for a few more days. The resting period must be done at a certain temperature so that the beans reach a certain level of moisture.

About the farm

Diego Guadìas and his Hacienda Sonora are a well-established team. He has been growing coffee for more than 50 years, with the support of his family. The farm is located on the fertile foothills of the famous Poas Volcano in the West Valley, Costa Rica. It is more than a hundred years old, and the Guardìas have been growing coffee for generations. On about 100 hectares, more than 20 different varieties are cultivated - partly in the protected forest.

The coffee trees ripen excellently under the protective roof of the shady trees: they receive enough moisture to develop optimally. As a source of energy for the entire finca, a Pelton turbine is used, which is driven by the water power of a stream. This raging, beautiful body of water supplies the entire finca with '100% Green Energy'.

The Guardìas love to experiment with coffee varieties and processing methods. During the processing of the beans, great care is taken to protect the environment and especially the rainforest that surrounds them.

Our partnership with the Guardìas is an asset to our coffee range and we are very happy to have them on board!

LEARN ABOUT THIS COFFEE

Coffee from Costa rica

Coffee has been growing in Costa Rica since the 19th century. Today, the ICAFE is responsible for ensuring the quality of Costa Rican coffee. The coffee industry laid the foundation for Costa Rica's infrastructure and culture. The flavor profile of Costa Rican coffees is characterized by a full rich body with refreshing acids.

costa rica

Suited for

Recommended brewing ratio

16gr coffee grounds, on 250gr water, Brewing time 2,5 - 3 mins

Flavournotes

Mango, Passionfruit, Honey

Mango

Passionfruit

Honey

Character

The Sonora Geisha is a natural processed coffee with intense tropical falvournotes.

About the coffee

Variety: Geisha

Processing: Natural

Altitude: 1300 m

Fertilizing method: organic

Harvest year: 2020

Harvest time: Dec - Feb

Soil type: vulcanic soil

Shadow type: grown in the shadow

Processing place: on the farm

Drying time: 16 days

About the farm

Farm: Hacienda Sonora

Location: Central Valley

Coffee farmer: Diego Guardia

Form of Operation: family owned business

Farm size: 150 ha

Age of farm: 20 years

About the farm: Hacienda Sonora is a 100% green energy run farm.

Number of varieties: more than 20

Other varieties planted: SL28

Cooperation: for many years

espresso 19grams

Bloody Good Espresso

Specialty Coffee und Vollautomaten gehen nicht zusammen? Wir finden, das stimmt nicht. Wir haben in den letzten Jahren eine kontinuierliche Leistungssteigerung bei Vollautomaten gesehen, und uns entschieden, die Herausforderung anzunehmen: wir haben einen richtig guten Specialty Espresso für Vollautomaten entwickelt. Korrekt eingestellt ist der Vollautomat ist eine zuverlässige und konsistente Zubereitungsmethode. Für die kurze Kontaktzeit von Wasser und Kaffeepulver eignen sich hellere Espressoröstungen - wie sie im Specialty Coffee üblich sind - nicht. Mit einer klassischen, dunkleren Röstung - wie dieser hier - kannst du die volle Aromenvielfalt genießen!

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