Behind the Scenes

There are coffees that impress immediately, and then there are coffees that slowly reveal themselves layer by layer as the cup cools. This Geisha from Copey de Dota belongs firmly to the second category.

Produced by Iván Gerardo Solís & Leandra Cordero in the mountains of Costa Rica, this lot represents the intersection of delicate genetics, high-elevation terroir, and precise modern processing. Built around the unmistakable elegance of Geisha, the cup opens with transparent florals and vivid blueberry sweetness before evolving into soft candy-like complexity and a silky honey texture that lingers gracefully through the finish.

This coffee was selected for its clarity and refinement. Every stage, from selective harvesting to controlled Black Honey drying, was designed to preserve aromatic transparency while developing sweetness, texture, and balance.

Coffee Identity

The Story Behind Geisha

Geisha is one of the most celebrated Arabica varieties in modern specialty coffee. Originally collected near the Gesha forests of Ethiopia, the variety remained relatively unknown for decades before gaining worldwide recognition for its extraordinary cup quality and intensely floral profile.

Unlike more traditional commercial cultivars focused on productivity, Geisha is delicate, low-yielding, and highly sensitive to climate and farm management. Trees require careful cultivation, selective harvesting, and ideal environmental conditions to fully express their potential.

But what Geisha lacks in efficiency, it returns in elegance and complexity.

In high-elevation environments, the variety can produce cups with:

• transparent floral aromatics
• tea-like structure
• berry sweetness
• citrus clarity
• silky texture
• long delicate finishes

Many of the world's highest-scoring competition coffees are built around Geisha because of its ability to express terroir and processing detail with remarkable transparency. Few varieties communicate origin characteristics as clearly as Geisha.

Producer & Terroir

Copey deDOTa has become one of Costa Rica's most respected coffee-producing regions because of its cool mountain climate, volcanic soil, and extremely high elevations.

Iván Gerardo Solís & Leandra Cordero cultivate coffee in mountainous terrain where cold nighttime temperatures slow cherry maturation and allow sugars and organic acids to develop gradually within the fruit. This extended maturation contributes directly to the coffee's layered sweetness and vibrant yet refined acidity.

The farm uses selective harvesting practices focused on:

• high Brix cherry picking
• careful density separation
• controlled flotation
• slow drying stabilization

The surrounding environment combines volcanic mineral content with dense mountain humidity, creating coffees with exceptional clarity, sweetness, and aromatic retention.

The result is a profile that feels delicate yet expressive.

Process Deep Dive — Black Honey

Processing was intentionally designed to amplify Geisha's floral and candy-like character while maintaining transparency and structure.

Process Timeline

1. Selective Harvest

Only fully ripe cherries were harvested during peak sugar concentration.

2. Density Sorting

Cherries undergo flotation and hand-sorting to remove lower-density fruit and defects.

3. Controlled Resting Phase

Whole cherries rested briefly before depulping to stabilize internal sugars and microbial activity.

4. Depulping with High Mucilage Retention

Most of the mucilage remained attached to the seed, creating the characteristic "Black Honey" environment during drying.

5. Slow Raised-Bed Drying

Coffee dried slowly for approximately 16–20 days under carefully controlled airflow and shaded conditions.

6. Stabilization

The parchment rested before milling to stabilize moisture and water activity.

Why Black Honey?

Black Honey processing allows producers to develop sweetness and tactile complexity without overwhelming Geisha's delicate floral structure.

For this Geisha specifically, the process helped emphasize:

• blueberry sweetness
• candy-like florals
• silky mouthfeel
• sparkling acidity
• prolonged sweetness

The controlled fermentation also contributes to the coffee's bubblegum-like aromatic character, one of the defining sensory experiences of this lot.

Sensory Analysis (CVA)

Fragrance & Aroma

The dry fragrance opens with jasmine, blueberry candy, and soft lavender florals. As the coffee cools, deeper notes of white peach and floral honey begin to emerge.

Flavour

The cup begins with vibrant blueberry sweetness before transitioning into layered candy-like notes resembling bubblegum, stone fruit, and floral syrup.

Acidity

Bright and transparent. Primarily citric and malic with a sparkling structure.

Mouthfeel

Silky and tea-like with soft honey texture.

Finish

Long, floral, and candy-sweet with delicate fruit persistence.

CVA Descriptive Summary

Internal CVA Evaluation

Final Evaluation: 96.75

Roast Philosophy

This coffee was roasted to preserve volatile floral compounds while maintaining transparency, elegance, and sweetness.

The roast approach focused on:

• gentle heat application
• controlled Maillard development
• restrained post-crack development
• preserving aromatic clarity

Rather than pushing caramelization aggressively, the goal was refinement and expression of terroir.

Roast Targets

The resulting profile highlights:

• floral transparency
• candy sweetness
• tea-like structure
• layered fruit clarity

Brewing Recommendations

Filter — V60

Suggested Pour Structure

• 0:00 — 50 g bloom
• 0:35 — pour to 150 g
• 1:10 — pour to 230 g
• 1:40 — finish at 300 g

This recipe emphasizes:

• floral lift
• clarity
• blueberry sweetness
• transparent acidity

Espresso

This espresso profile highlights:

• blueberry syrup
• candy sweetness
• silky texture
• floral finish

Excellent for modern fruit-forward espresso service.

Transparency & Traceability

Lot Information

Final Notes

Geisha is not a coffee built around intensity alone. Its beauty comes from precision and clarity.

The cup evolves continuously:

• florals become berries
• berries become candy sweetness
• sweetness becomes silky texture
• texture becomes a clean floral finish

It is a coffee designed for slower brewing, careful attention, and layered sensory exploration.

Some coffees demand patience.
This one rewards it.