Costa Rica - Takara Geisha, Hacienda Copey
Summary
This coffee from Costa Rica is produced by Hacienda Copey in the Tarrazu region (San Jose). It is a Geisha variety processed using Thermal Anaerobic method, grown at 1,950 to 2,040 meters above sea level. The flavour profile includes sparkling orange, jasmine, mandarin, and candy sweetness, with bright acidity and high sweetness. It is roasted for filter brewing.
Filter
Ratio 1:15- Coffee in
- 17 g
- Water
- 255 g
- Time
- 2:30
- Temperature
- 90°C
Grind: Medium fine (like table salt; 21-28 clicks in Comandante MK4
Coffee age: 7-14 days, ideally
Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.
Details
- Format
- Bean
- Roast profile
- Filter
- Decaffeinated
- No
- Producer
- Hacienda Copey
- Altitude
- 1950 - 2040 m.a.s.l
- Variety
- Geisha
- Notes
- Mandarin, Candy, Orange, Jasmine
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The roaster
Archers is a Dubai specialty roaster that goes looking for the good stuff — single origins, micro-lots and competition-grade coffees, sourced seasonally and wo…
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