Costa Rica Finca El Potrero White Honey Geisha 2017(-2018)


Bean name Costa Rica Finca El Potrero White Honey Geisha 2017(-2018)
Country Costa Rica
Region Tarrazu
Other info Varietal: Geisha


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 for a third year running, on my most recent visit I asked the guys if they'd be able to work their magic again again and was delighted when they were like, yeah of course Steve!

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 white honey Geisha!!

So, what's all this about 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 takes me right back to Jelly Tots - white sugar, fruit sweetness with jasmine and floral notes that just get better and better the more it cools.

Country: Costa Rica
Region: Tarrazú
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.
Varietal: Geisha
Processing System: White Honey

Roasting Information
Medium - just through first crack, and you're done.

"Quick Look" Guide
Jelly Tots, white sugar, jasmine, floral.

Note: Cupping Scores for Flavour & Aftertaste are actually 6.5 each, not as above (software limitation, allows whole numbers only)

Cupping notes

Clean cup 7/8
Sweetness 7/8
Acidity 7/8
Mouthfeel 6/8
Flavour 6/8
Aftertaste 7/8
Balance 6/8
Overall 7/8
Correction +36
Total 89

« Back to Coffee Archive