Hacienda Copey Itadaki Geisha Honey Lot 182
Summary
A Geisha coffee from Hacienda Copey in Costa Rica's Tarrazú region, located in the Copey District of San Jose. Grown at an altitude of 1,840 - 2,195 masl and processed using the Honey method. This lot is produced by Hacienda Copey, a joint venture between Costa Rican agriculture and Japanese manufacturer Daito Giken, known for winning the Costa Rica Cup of Excellence. The coffee offers notes of white florals, yuzu, white grapes, apricot, and floral honey.
Espresso
- Coffee in
- 18 g
- Coffee out
- 32 g
Filter
- Coffee in
- 15 g
- Water
- 225 g
- Time
- 2:00
- Temperature
- 93°C
Grind: 600 to 700 microns
- 0:00Pour 40 ml in a circular manner, let bloom for 30-40 seconds. (30 s)
- 0:30Continue in a circular manner, pour 70 ml more until 110 ml, finishing by 1:10. (40 s)
- 1:10Continue in circles, pour 70 ml more to make 180 ml within 2 minutes. (50 s)
- 2:00For the last pour, focus at the center until 225 ml.
Pre-wet paper filter and dispose of water before brewing. If water drains slower than 2:40-3:20, adjust grind size.
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
- Omniroast
- Decaffeinated
- No
- Producer
- Hacienda Copey
- Altitude
- 1840 - 2195 m.a.s.l
- Variety
- Geisha
- Notes
- Apricot, Grape, Yuzu, Floral, Honey
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