R59 - Costa Rica, Finca Mirazu, Caturra Geisha Blend, Raisin Honey Process

Tasting Notes: Jasmine, strawberry, chamomile, peach

Region: Tarrazu, Costa Rica

Farm: La Minita

Altitude: 1700m

Varietal: Caturra + Geisha blend

• Caturra: A natural mutation of Bourbon, known for high sweetness, full body, and notes of citrus and caramel.
• Geisha: Originally from Ethiopia and later made famous in Panama, it is renowned for its premium notes of jasmine, bergamot, peach, and honey.

Purpose of the blend:

Caturra provides sweetness and body, while Geisha adds floral aromatics and acidic complexity.

Process: Raisin Honey Process

• Traditional Honey Process:

The skin is removed, but a portion of the mucilage (pectin layer) is left on during drying, resulting in higher sweetness than washed coffees while maintaining more clarity than natural-processed ones.

• Raisin Honey:

Initial fermentation followed by drying: After harvest, the coffee cherries are not pulped immediately but are dried whole (resembling "raisins") before the skin is removed for honey processing.

Double Fermentation:

• Stage 1: Fermentation with the skin on (similar to "anaerobic natural"), enhancing wine-like notes and dark fruit characteristics.
• Stage 2: After depulping, the mucilage is left on for honey processing to increase sweetness and body.

Raisin Honey processing produces a more intense flavor profile than standard honey processing, featuring notes of aged wine, berry jam, and honey.