||Costa Rica Finca El Potrero Honey Geisha 2015
This coffee is special, this coffee is the 1 that you should be buying yourself to drink on Christmas day! If you're the coffee person in your family then no doubt someone has asked you to sort the coffee for after Christmas lunch because that's your thing (nerd), you're probably wondering what coffee you should brew for your nearest and dearest...well my friends IT'S THIS ONE!
Here we have a coffee that's come from the Tarrazu region of Costa Rica which I'm sure you've heard of before, just a little bit famous for its coffee growing! The mill is called Puente Tarrazu and is located in the Santa Cruz de Leon Cortes subregion of Costa Rica. The mill produces around 800 bags per year, so is fairly small scale.
El Potrero is around 22 hectares with 20 of these in coffee production and is at an altitude of 1,600 metres above sea level, this coffee is a honey processed version of the ultra rare and 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 expect something super special, super floral and jasmine everywhere, sweet and light with a delicious lemon acidity, white sugar sweetness and bergamot finish. This is about as Geisha as Geisha gets!
Country: Costa Rica
Subregion: Santa Cruz de Leon Cortes
Farm: Finca Potrero
Mill: Puente Tarrazu
Farm Size: 22 Hectares
Coffee growing area: 20 Hectares
Altitude: 1,600 m.a.s.l.
Processing System: Honey
Medium to medium dark, from before second to just into it, nowhere else. This one needs to be treated very carefully.
"Quick Look" Guide
Floral, jasmine, sweet, lemon, white sugar, bergamot.
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