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Costa Rica Haciend El Cedro COE #11 Geisha Honey
  • Costa Rica Haciend El Cedro COE #11 Geisha Honey
  • Costa Rica Haciend El Cedro COE #11 Geisha Honey
Costa Rica Haciend El Cedro COE #11 Geisha Honey

Costa Rica Haciend El Cedro COE #11 Geisha Honey

RM90.00 MYR
Shipping calculated at checkout.

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.

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!

  1. Coarse:
    • Coarse grinds are chunky pieces of coffee beans, similar to coarse sea salt
  2. Medium-Coarse:
    • Saddling between coarse and medium, this grind looks like rough sand
  3. Medium:
    • The middle of all grind sizes, medium grounds are similar to the consistency of sand
  4. Medium-Fine:
    • The medium-fine grind is a staple grind size, with texture like table salt
  5. Fine:
    • Finer than table salt, fine grind is typically the size of most pre-ground coffee
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