Lot data: Gesha · Natural · ITADAKI · Lot #132 · Hacienda Copey, Tarrazú, Costa Rica · 2,100 m a.s.l. · Grade: 91.25
Part of Hacienda Copey’s ITADAKI selection, this natural Gesha brings another expression of the estate to Glass. Grown at around 2,100 metres, the cherries ripen slowly in the cool mountain conditions.
Ripe cherries were carefully sorted, then dried whole on African raised beds using the traditional natural method for approximately 18 days.
In the cup, pomegranate and grapefruit meet pronounced jasmine aromatics. Intense, bright acidity defines its vivid fruit character, while the floral notes carry through an exceptionally long aftertaste.
SELECT SIZE & ROAST
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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.
0:00 - Low Temperature Bloom
Pour 60g of water at 70°C over the coffee grounds. Allow the coffee to bloom for 1:15 seconds. Make sure all coffee grounds are wet by shaking the brewer.
1:15 - Release the coffee
1:30 - Second Pour
Pour 80ml of water at 95°C steadily over 15 seconds.
2:00 - Third Pour
Pour 80ml of water steadily over 15 seconds.
2:30 - Fourth Pour
Pour 80ml of water steadily over 15 seconds.
3:15 - Serve Remove the Hario Switch and enjoy your perfectly brewed Geisha from the legendary Costa Rican farm.
We recommend using a finer grind size—9 (EK43s) or 20 clicks (Commandante) - with the Hario v2, or Kalita Wave following the Tetsu 4:6 Brewing Method (grams x 15).
