||Costa Rica Finca El Potrero Gold Honey Geisha (2016-)2017
This coffee is one of five we have from this farm and mill. In the past we had 5 different coffees and so I had high hopes that my dreams would come true once more, on my most recent visit I asked the guys if they'd be able to work their magic again and was delighted when they said YES!
Originally I asked if it'd be possible for them to apply 3 different honey processes to the same coffee, in my mind I was really hoping for a white, red and black honey. They told me they could do better than that and we ended up with those 3 + a washed version and a black honey Geisha! Fast forward to this year and we have 5 different coffees but they're a little different than last time...yellow, red and black honeyed Bourbons + a natural Bourbon and a gold honey Geisha!!
So, what is honeying I hear you ask? Well, this is a question I get asked quite a lot so I decided I should make a video with someone who really knows his stuff! Clicky clickly click...
Or, if you're a fan of words...OK my friend, here we go!
When the coffee cherry is picked you either leave the cherry on (natural processing) or remove it fairly shortly after picking. When you remove the seed from the fruit (the coffee bean as we know it) there's a sticky mucilage that's usually removed using fermentation for washed processing (as this one is). This requires an amount of water and can pollute local rivers and streams (don't worry they're processing the water at the mill in this case). Add to this the problem of a general lack of water in Costa Rica, the pulped natural and honey process is a perfect solution. There is a kind of de-plulper that can remove this mucilage and can be set to to different degrees. It started off as three types but the range expanded over time; there is white honey (removes the most), gold honey, yellow honey, red honey and black honey.
This coffee comes from the Tarrazú region of Costa Rica, a really rather famous region for its coffee growing. The mill is called Puente Tarrazú and is located in Santa Cruz de Leon Cortes. The mill produces around 800 bags per year, so is fairly small scale in the grand scheme of things.
El Potrero is around 22 hectares in size with 20 of those involved in coffee production and sits at an altitude of 1,600 metres above sea level, this coffee is a gold honey processed version of the ultra rare and much desired Geisha varietal.
A controversial varietal when found in Central America and extremely rare although is starting to pop up in a few more places. It was made famous by Panama Hacienda La Esmeralda and the Best of Panama Auction which is held by the Specialty Coffee Association of Panama.
It was a little known varietal and was originally introduced to Central America in Costa Rica (1953) not Panama as many think. Originally from the south western Ethiopian town of Gesha it's an heirloom (or should I say, wild) varietal that's low yielding, has thin and spindly branches open to strong winds, and as pest friendly as they come (although it is resistant to coffee rust!). The leaves are very long and thin too and grows very tall (if not a little gangly).
In the cup this is very floral with loads of jasmine and lemon zest, oh yes folks this is a Geisha alright! There's also oolong tea and a little dark chocolate on the finish.
Country: Costa Rica
Farm: Finca El Potrero
Mill: Puente Tarrazú
Farmer: Rodolfo Rivera
Farm Size: 22 Hectares
Coffee growing area: 20 Hectares
Altitude: 1,600 m.a.s.l.
Processing System: Gold Honey
Medium - through first crack but nowhere near second please.
"Quick Look" Guide
Floral, jasmine, lemon zest, oolong tea, dark chocolate.
« Back to Coffee Archive