Costa Rica Sumava Geisha Yellow Honey

About Costa Rica Sumava Geisha Yellow Honey

Arrived October 2023, new crop in Grainpro, a direct import.  This is a very fairly priced Geisha coffee presenting lovely, delicate florals and was extremely popular last season.  This year the price is a bit higher, as has been the trend with any desirable Geisha, but still well worth the price.

We have an excellent relationship with a person we consider to be Costa Rica's top exporter of specialty coffee and microlots. The exporter has been at the forefront of facilitating small growers to hone their standards which includes full control over the processing of coffee. Over the past few years the exporter, whose partner is an award winning grower, decided to purchase his own coffee operation - Sumava Farm. A few years ago we went to visit our exporter and while cupping coffees at origin in Costa Rica we were wowed by a really impressive natural processed coffee and it turns out it was from his own farm. We weren't surprised to hear that he had won first place at the Cup of Excellence 2016 competition for one of his lots as this is a truly unique and flavorful coffee, the attention to detail and processing really comes through in the cup.

The farm is located in Costa Rica's West Valley Region and in the micro region of Naranjo. There are two plots located on the Sumava Farm, one is called Monte Llano Bonito which is comprised of 9 plots. The other section is 6 plots called Monte Lourdes.The varietals grown on site are Caturra, Pacamara, Geisha, Mokka, and SL28. The farm prides itself on the agronomical practicdes that minimize use of herbicides and pesticides while focusing on using minerals and mountain micro-organisms (MM's) from natural origins instead. When the farm was purchased it was unknown at the time that the property had formerly been a coffee research center of the Costa Rica gorvernment and therefore there were numerous special varieties that had been planted for experimentation.

There are a total of 10 workers on the farm that have access to clean drinking water, electricity, new showers, toilets and social security benefits.

This lot is 100% Geisha, an heirloom varietal from Ethiopia that produces a blue-green elongated coffee bean that is especially aromatic and floral. Price Peterson, who owns Hacienda Esmeralda in Panama, experimented by planting it some years ago along with a broader group of varietals. The result was the rediscovery of a great cultivar with extreme fruitiness and floral scents and flavors, but with balance and finesse not seen in other coffees. Coffee farmers in other countries soon followed suit, and the varietal regularly takes home awards in Cup of Excellence competitions held throughout the world.

Cherries in a "restful" state after harvesting (reposado)

Processing incorporates two aspects of note.  Firstly, what the farm terms Reposado is a "restful" period where freshly harvested fully ripe coffee cherries are kept in baskets in full shade for several days (see photo above).  Acclimating to ambient conditions adds some depth to flavor and added sweetness as some fruit pulp will begin to concentrate on the seeds within.  Secondly, the cherries, after having their outer skin removed (depulped) pass through the micro mill where a fine spray gently removes traces of fruit pulp.  When a moderate amount of pulp remains the fruit in this state is placed on drying tables.  The seeds, with its partial fruit still attached, will turn yellow-ish as it dries and thus is Yellow Honey.  With this processing combination, the result is a unique Reposado Yellow Honey.

• Farm: Sumava 
• Farm Plot: La Casita
• Producer: Francisco A. Mena
• Region: West Valley
• Micro region: Lourdes de Naranjo
• Elevation: 1600 meters
• Varietal: Geisha
• Plant age:  5 years
• Processing: Yellow Honey Reposado

Cup characteristics: Jasmine, floral, honey, milk chocolate. Sugar cane sweetness.  A mix of sugars and florals with citrus acidity.

Roasting notes: Geisha coffees require light treatment in order to preserve floral and fruity flavors so we recommend pulling the roast before second crack. If your roaster has the ability, extend the development time for about 1 1/2 minutes but pull before second crack should you hear the first sound.