RM70.00 – RM280.00
| 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 |
| Variety | Caturra |
| Country | Costa Rica |
| Processing | Raisin Honey |
| Region | Tarrazu |
| Altitude | 1800masl |
| Roast Level | Light Roast |
| Tasting Notes |
White Grape, Rose, Cantaloupe, Passion Fruit
|
| Quantity | 200g or 1KG |
(100%) Mucilage and zero water processing method. The difficulty of the raising honey processing method requires perfect timing. On the day of harvesting, the coffee cherries are floated and sent to dry on african beds for at least three days, then after finding an optimal time, the skin of the cherries is removed, the mucilage is retained, and the cherries will be sent for drying.
At this stage, the climate factor is the key to the success of raising honey processing. They must be slow dried to ensure the surface of the coffee has the fermentation process, but not too slow that might risk the coffee to over-ferment. During the drying process, the cherries must be turned over and over at a fast frequency to allow for even drying. The overall texture offers rich tastes and changes and is saturated with oils while retaining a clean taste! The sweetness of the coffee is excellent! The acidic changes from berry to citrus acidity provide a rich and varied experience at different levels. The unique raising honey processes in the farm is named after the famous musician artists like Mozart, J.S. Bach and Beethoven. Tasting this coffee will stimulate floral and fruity fragrances and fill the mouth with sweet fragrances of caramel with hints of spices, rose and bergamot, fresh cherries and lime. This is a very sweet coffee and has a juicy taste and balanced acidity. With all the qualities of the Geisha Coffee, a sip of the coffee is like a bloom of fresh flowers. An Amazing Coffee For Amazing Coffee Lovers!
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| 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 |
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11, Jalan PPU 2A,Taman Perindustrian Pusat Bandar Puchong,
47100 Puchong, Selangor
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