Costa Rica Hacienda El Cedro COE #11 Geisha Honey
RM90.00
| Variety | Geisha |
| Country | Costa Rica |
| Processing | Honey |
| Region | Tarrazú |
| Altitude | Above 1,950 m |
| Roast Level | Light Roast |
| Tasting Notes | Rose-Apple, Apricot, Guava, Sweet Tea |
| Quantity | 100g |
Brewing Size Guide
| BREWING METHOD | BREW TIME | COFFEE TO WATER RATIO | BOTTOM-TOP SIEVE |
| Pour Over | 3:40 min | 1:16 | 400 – 800 µm |
| French Press | 10:00 min | 1:13 | 600 – 1000 µm |
| AeroPress | 2:20 min | 1:15 | 500 – 900 µm |
| Moka Pot | 1:30 min | 1:11 | 350 – 700 µm |
| Drip Brewer | N/A | 1:17 | 400 – 900 µm |
| Espresso | 0:26 min | 1:2 | 250 – 500 µm |
| Cold Brew | 16 hours | 1:10 | 600 – 1100 µm |
| Syphon | 1:40 min | 1:15 | 400 – 800 µm |
Rose-Apple, Apricot, Guava, Sweet Tea
| Variety | Geisha |
| Country | Costa Rica |
| Processing | Honey |
| Region | Tarrazú |
| Altitude | Above 1,950 m |
| Roast Level | Light Roast |
| Tasting Notes | Rose-Apple, Apricot, Guava, Sweet Tea |
| Quantity | 100g |
About This Coffee :
Costa Rica Hacienda El Cedro COE #11 Geisha Honey
Origin: Tarrazú, Costa Rica
Altitude: Above 1,950 m
Variety: Geisha
Processing Method: Honey
Flavor Profile: Rose-Apple, Apricot, Guava, Sweet Tea
Farm Introduction and Awards: Hacienda San Isidro Labrador micro mill is a family business that started in 2016, which is operated by Johel Monge Naranjo with his son Matias, located on the hills of Dota in the Tarrazu region, at a comparatively high elevation of 1950m in the area. Johel and Matias focus only on producing specialty coffee. With the high elevation, microclimate condition and their hard work, they have won 2nd place in 2022 & 2024, and 1st place in 2023 of the Cup of Excellence.
Processing Method Features: The “El Cedro” lot undergoes a meticulous honey process. Ripe cherries are handpicked, pulped with mucilage intact, and dried on shaded raised beds for 15–20 days. The slow drying enhances natural sweetness, intensifies floral aromatics, and preserves a clean, transparent cup structure.
| Pack Quantity |
100g ,1kg |
|---|
Each Brewing Method Grind Size Reference
| BREWING METHOD | BREW TIME | COFFEE TO WATER RATIO | BOTTOM-TOP SIEVE |
| Pour Over | 3:40 min | 1:16 | 400 – 800 µm |
| French Press | 10:00 min | 1:13 | 600 – 1000 µm |
| AeroPress | 2:20 min | 1:15 | 500 – 900 µm |
| Moka Pot | 1:30 min | 1:11 | 350 – 700 µm |
| Drip Brewer | N/A | 1:17 | 400 – 900 µm |
| Espresso | 0:26 min | 1:2 | 250 – 500 µm |
| Cold Brew | 16 hours | 1:10 | 600 – 1100 µm |
| Syphon | 1:40 min | 1:15 | 400 – 800 µm |
So, How Do You Know What Grind To Use?
Here’s a handy guide. Save it to your phone, share it with all your friends. You’ll never need another guide!
- Coarse: Coarse grinds are chunky pieces of coffee beans, similar to coarse sea salt
- Medium-Coarse: Saddling between coarse and medium, this grind looks like rough sand
- Medium: The middle of all grind sizes, medium grounds are similar to the consistency of sand
- Medium-Fine: The medium-fine grind is a staple grind size, with texture like table salt
- Fine: Finer than table salt, fine grind is typically the size of most pre-ground coffee
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