Costa Rica La Pradera Geisha

This is from the famous La Pradera estate in the Tarrazu region of Costa Rica.

La Minita bought this Costa Rican farm a couple years ago because it has just the absolute ideal altitude and climate (rain shadow) for growing geisha coffee.

We bought it, and it is delicious.

Geisha is commonly processed either via washed or natural process, but this one is anaerobic washed process.

There is a LOT of information out there on how to roast geisha coffee. The consensus seems to be that it has a soft center and doesn't need as much air flow to fully roast. That you want to roast it about to the same level as any other nice Costa Rica, and that you shouldn't drink it for at least 3 days after roasting it.

However, in my experiments, it seems like the very best roast can be obtained by treating it like a honey-process coffee (except roast it a few degrees darker than a honey coffee), which means lots of air-flow, slow steady heat, and small batch sizes. Everything about Geisha beans are delicate. I aim for just shy of a 15 minute roast in our drum roaster, and end the roast just two degrees lighter than Costa Rica La Minita or Nicaragua, but about 4 degrees darker than Costa Rica Honey coffees that we have carried in the past.

This produced incredibly sweet floral and tropical fruit flavors, with mouthwatering watermelon juiciness and a mouthfeel of sugar-coating after the sip. And there was no need to wait three days to drink it.

However, roasts that were slightly lighter were the most intensely floral tasting I've ever come across, and half our team loved it while half our team hated it. The tartness in the lighter roasts did sweeten up a few days later.

Roasts that were slightly darker were still quite tasty, although lacked the complexity and intensity. The juiciness had faded and the floral taste was much diminished. Still sweet, and a smoother cup that no one would turn away.

A few degrees difference does give you very different results but none of them were undrinkable. It is a delicate bean that is susceptible to scorching, so if you have a drum roaster, don't preheat it above 350 degrees, and go lower than that if you can. Then nudge the heat up gently, evenly, give it plenty of time to get through the 1st cracks, maybe wait 40 seconds more, let it out. We give it a burst of heat and less airflow for the last 30 seconds of the roast, and keep the roast to 15 minutes or less.

USA Arrival: September 2022 (but kept in vacuum packed foil bags until December)