Lot data: Harvest 21 Apr 2025 • TAKARA plot • 2,000 m.a.s.l. • Mechanical washed • African-bed dried 7 days • Cup Score: 91.75
Our first release from Hacienda Copey, this Gesha from the TAKARA plot is an intensely floral washed lot grown on a high-elevation parcel between ITADAKI and DON KS. We selected it for its sweetness, clarity, and exceptional aromatic lift.
Only fully ripe cherries were picked, mechanically washed to remove mucilage, then dried slowly on African beds. The result is a cup that stays exceptionally clean and silky, while holding more structure and complexity than the process first suggests.
Served hot, it opens sweet, led by mandarin and peach. As it cools, white flowers, green banana, and stone fruits begin to take over, the acidity grows more expressive, and the finish becomes long, articulate, and gently umami.
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).
