Costa Rica Mirazu Estate | Geisha Blend - Raisin Honey Process

This specialty coffee from the Tarrazú region of Costa Rica is meticulously cultivated by "Dr. Machine" Esteban Sanches. Through the unique "raisin honey process," it perfectly blends the elegant floral notes of Geisha with the rich sweetness of the blended varieties.

☕ Coffee Profile

 Region: Tarrazú, Costa Rica

 Varieties: Geisha, ET47, SL28

 Altitude: 1700M

 Grade: SHB (Strictly Hard Bean)

 Soil: Volcanic Soil

 Process: Raisin Honey Process

 Screen Size/Density: 17-18 mesh / 852g/L

 Moisture Content: 11.0%

🍃 Flavor Profile

This is a coffee full of layers and surprises, where every sip reveals the spark of nature and science:

Jasmine・Strawberry・Chamomile・Peach

🌟 Why is this coffee so special?

1. Microclimate Advantage of Tarrazú Region

Mirazu Estate is located at the highest point of the Tarrazú region. Dense forest shade and fertile volcanic soil create excellent growing conditions. Estate owner Esteban Sanches' deep understanding of the land and coffee allows each batch of beans to faithfully present the unique flavors of the region.

2. Integration of Technology and Craftsmanship

Esteban Sanches is known locally as "Dr. Machine." From the small wet mill equipment at the processing plant to the design and assembly of the roasters and hullers, he personally handles everything. He spares no expense in research and experimentation, solely to capture coffee's purest potential.

3. Unique "Raisin Honey Process"

This coffee utilizes the extremely time-consuming "raisin honey process." During drying, the coffee cherries undergo a stage resembling the transformation of raisins, allowing the sugars and aromas from the fruit pulp to deeply permeate the green beans. This processing method yields a flavor different from typical Geisha – in addition to its signature floral notes, it offers a richer, honey-like sweetness, with full body and a long, lingering aftertaste.

💡 Processing Method Insights

"Raisin Honey Process" is an advanced version of the honey process. The coffee cherries are first dried until they resemble raisins in appearance, then de-pulped and dried again. This process requires extremely precise temperature and humidity control, and due to its complexity, it can impart superior sweetness and rich fermented aromas to the coffee.