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Costa Rica Mirazu Catajo Gesha Blend Anaerobic Washed
  • Costa Rica Mirazu Catajo Gesha Blend Anaerobic Washed
  • Costa Rica Mirazu Catajo Gesha Blend Anaerobic Washed
Costa Rica Mirazu Catajo Gesha Blend Anaerobic Washed

Costa Rica Mirazu Catajo Gesha Blend Anaerobic Washed

RM55.00 MYR
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About This Coffee :

Costa Rica Mirazu Catajo Gesha Blend Anaerobic Washed 

Quantity: 200g/1000g

Variety: Catajo, Gesha Blend

Altitude: 1,400 - 1,700  m

Processing Method: Anaerobic Washed 

Roast Level: Light Roast

Flavor Profile: Mint, Yuzu, Lime, Lemonade, Green Apple

Origin: Tarrazú, Costa Rica 

Region and Farm Introduction: Located in the renowned Tarrazú region of Costa Rica, Mirazu benefits from high elevations, volcanic soils, and a cool mountain climate that provide ideal conditions for producing exceptional specialty coffee. The region is celebrated for its bright acidity, refined sweetness, and remarkable clarity, making it one of Costa Rica's most respected coffee-growing origins.

Mirazu represents a new generation of specialty coffee producers committed to innovative processing and meticulous quality control. By combining carefully selected Catajo and Gesha varieties, the producer creates expressive micro lots that showcase both Costa Rica's unique terroir and modern processing expertise.

Processing Method Features: This lot undergoes an Anaerobic Washed process, where ripe cherries are fermented in a sealed, oxygen-limited environment before depulping, washing, and slow drying. This controlled fermentation enhances aromatic intensity and sweetness while preserving the clean, transparent cup profile characteristic of washed coffees.

The cup opens with a refreshing mint aroma, followed by vibrant yuzu, lime, and sparkling lemonade citrus notes. Crisp green apple adds juicy sweetness and lively acidity, resulting in a clean, refreshing, and exceptionally expressive cup with remarkable balance.

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