Hacienda Copey - ITADAKI · Gesha
  • Green coffee beans on a branch with leaves
1 5

Hacienda Copey - ITADAKI · Gesha

Hacienda Copey - ITADAKI · Gesha

Honey · Tarrazu, Costa Rica

£37.60
£37.60
Sale Sold out

Lot data: Gesha · Honey · ITADAKI · Lot #132 · Hacienda Copey, Tarrazú, Costa Rica · 2,100 m a.s.l. · Grade: 92.25

From Hacienda Copey’s ITADAKI lot, this honey Gesha brings another expression of the estate to Glass. Lot #132 is grown at around 2,100 metres, where cool temperatures allow the cherries to ripen slowly.

Ripe cherries were processed using the traditional honey method, then dried on African raised beds for approximately nine days with the mucilage left intact.

In the cup, aromas of white sugar and basil lead into green grape and cherry, followed by a deeper molasses-like sweetness. Structured acidity and depth carry through to a long, sweet finish, with the balance shifting as the coffee cools.

SELECT SIZE & ROAST

Flavour Profile

The shape of the cup, before the flavour notes.

These six scales describe how this coffee presents in the cup — its structure, not its quality. Each position is descriptive, not a score.

Filter and espresso are profiled separately. The profile reflects how the coffee is intended to be brewed.

Read the full Flavour Profile guide

Perceived sweetness — not sugar. Restrained cups read clean and structured; pronounced cups taste riper and more generous.

Brightness and lift — not sourness. Soft acidity feels gentle and rounded; vibrant acidity has the sparkle of citrus or fresh fruit.

Texture and weight in the mouth — not strength. Tea-like coffees feel light, clean and refined; syrupy coffees feel denser, creamier and more coating.

How strongly the process shapes the taste. Traditional lets the origin speak plainly; expressive adds ferment-led character you can taste in the cup.

How long the flavour stays after the sip. Short finishes end cleanly and reset the palate; long finishes keep evolving after you swallow.

The intensity of the fragrance. Delicate aromatics sit quietly in the cup; strong aromatics reach you before the first sip.

Tasting Notes

Grape
Grape
Cherry
Cherry
Sugar
Sugar

Characteristics

Variety: Gesha

Processing: Honey

Altitude: 2100 MSL

Farm: Hacienda Copey

Region: Los Santos, Tarrazu, Costa Rica

Cup Score: 92.25

Recipe

View full details

Hacienda Copey.

Hacienda Copey is a high-altitude Tarrazú estate in Costa Rica producing exceptionally floral, competition-level Geishas.

READ MORE

Product data

How we roast this coffee

Glass roasting process

Cup Profile

Pomegranate, cherry and lemon, with unique basil and peppermint notes evolving as the cup cools.

Roast Intent

Preserve bright citrus and herbal aromatics while building sweetness to support the fruit.

Sensory Target

Defined fruit, vivid acidity and distinct herbal aromatics for a complex cup.

Colour

MediumLightUltra Light
Ground
80.01
Bean
92.7
Expand Full roast data

Target

Roast Time: 07:42
End Temperature (IBT): 173.8°C

Key Events

Turning Point: 01:04 @ 113.2°C
First Crack: 07:13 @ 169.6°C

Roast Phases

Drying: 03:22 (43.7%)
Yellowing: 03:51 (50%)
Development: 00:29 (6.3%)

Batch Size: 500 g

Temperature

Glass roasting process

Cup Profile

Pomegranate, cherry and lemon, with unique basil and peppermint notes evolving as the cup cools.

Roast Intent

Preserve bright citrus and herbal aromatics while building sweetness to support the fruit.

Sensory Target

Defined fruit, vivid acidity and distinct herbal aromatics for a complex cup.

Colour

MediumLightUltra Light
Ground
80.01
Bean
92.7
Expand Full roast data

Target

Roast Time: 07:42
End Temperature (IBT): 173.8°C

Key Events

Turning Point: 01:04 @ 113.2°C
First Crack: 07:13 @ 169.6°C

Roast Phases

Drying: 03:22 (43.7%)
Yellowing: 03:51 (50%)
Development: 00:29 (6.3%)

Batch Size: 500 g

Temperature