How does Costa Rica specialty coffee taste in a Geisha blend?

Costa Rica Geisha specialty coffee from the Tarrazu region shows citrus acidity, dried-fruit sweetness, and chocolate, with jasmine aromas from the Geisha variety. Front Street Geisha Blend Strawberry Candy combines 50 percent Geisha with ET47, SL28, and MAICO, and raisin honey processing adds a syrupy body, longer-lasting aroma, and stronger sweetness.

Tarrazu sits among Costa Rica's highest coffee areas, with acidic soil, shade trees, and roughly 95 percent of beans reaching Strictly Hard Bean grade. Front Street suggests a medium roast, 93 degrees Celsius water, a finer grind, a Hario V60, and a three-pour method to bring out floral, berry, grape, and strawberry notes.

As an important producing country in Central America, Costa Rica is famous for its honey-processed coffee, and Front Street Coffee's bean list includes 6 related products. This article starts with Front Street Geisha Blend Strawberry Candy and reviews the high altitude, acidic soil, and shade-growing characteristics of the Tarrazu region, explaining its main notes of citrus acidity, dried-fruit sweetness, and chocolate. It then breaks down the combination in this blend of 50% Geisha variety with ET47, SL28, and MAICO, as well as how raisin honey processing brings a richer, more syrupy mouthfeel, longer-lasting aroma, and stronger sweetness. Finally, it gives Front Street's roasting and brewing plan: medium roast, 93 degrees Celsius water temperature, finer grind, paired with a Hario V60 and a three-pour method, to highlight floral, berry, grape, and strawberry flavors.

Most people who often drink coffee from the Americas are no strangers to Front Street Costa Rica beans. This Central American country, located between North and South America, produces honey-processed coffee that fascinates many coffee lovers; Front Street's bean list currently also includes 6 Front Street Costa Rica coffees, showing that their quality is highly regarded.

If you want to experience Costa Rican coffee for the first time, you can start with Front Street Geisha Blend Strawberry Candy. It is a selected single-origin coffee from the Tarrazu region.

Tarrazu is one of the highest-altitude coffee-producing regions in Costa Rica. The soil in this region is acidic, and most coffee trees are shaded by different plants. Tarrazu coffee beans are beautiful in appearance and tend toward a blue-green color. Because of the high growing altitude, coffee tree diseases are significantly suppressed, and more energy can be used for fruit development, so about 95% of the beans produced here reach the Strictly Hard Bean grade (SHB). The flavor of Tarrazu coffee is mainly citrus acidity, dried-fruit sweetness, and chocolate notes.

From the name of this Front Street Miramisu Geisha Blend, you can see that Geisha is the main variety, accounting for 50%. In addition to Geisha, ET47, SL28, and MAICO are also blended in.

Among them, the Geisha variety brings jasmine aromas, while the other varieties supplement strawberry and berry flavors; combined with raisin honey processing, this makes the coffee's sweetness even more prominent.

The method for raisin honey processing is: dry ripe coffee cherries until shriveled, then remove the skin and pulp, retain the entire mucilage layer, and then dry it. Front Street found that coffee processed with raisin honey, compared with ordinary honey processing, has a richer and more syrupy mouthfeel, longer-lasting aroma, and stronger sweetness.

Therefore, when brewing, also try to present the floral and berry aromas of Front Street Costa Rica Strawberry Candy coffee, as well as the flavors of grape and strawberry.

After Front Street baristas received this green bean, in order to highlight the rich fruit aroma, floral notes, and strong sweetness brought by raisin honey processing, they used a medium roast during roasting. After Front Street baristas received the roasted beans, they judged the roast level to be on the lighter side, so they decided to brew with a higher water temperature (93 degrees Celsius) and a finer grind (80% passing through a Chinese standard No. 20 sieve).

People familiar with Front Street Coffee articles will know that Front Street has two commonly used drippers: Hario V60 and KONO. When the water temperature is higher, to avoid over-extraction caused by hot water contacting the coffee grounds for too long, the faster-flowing Hario V60 is chosen. At the same time, in order to increase layering, a three-pour method is used for brewing.

Dripper: Hario V60

Water temperature: 93 degrees Celsius

Coffee dose: 15 grams

Coffee-to-water ratio: 1:15

Grind size: 80% passing through a Chinese standard No. 20 sieve

First pour 30 grams of water and let it bloom for 30 seconds; then, using a slow small stream in circular motions, pour the second stage of water up to 125 grams for the stages; when the water level in the dripper drops to almost exposing the coffee bed, gently and slowly pour the third stage of hot water in circular motions up to 225 grams; after the water in the dripper has completely dripped into the server below, remove the dripper. Total extraction time is about 2 minutes.

The above content is compiled by CoffeeHunters, a coffee news website.