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HomeCoffeesCosta Rica Hacienda Copey Itadaki Geisha Lot 111
Tarrazu District · Costa Rica

Costa Rica Hacienda Copey Itadaki Geisha Lot 111

Honey Anaerobic Gesha, grown at 1840 to 2195 masl

Roasted by Archers Coffee

Available now· checked 3 Aug
FarmRoaster-stated
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Details

RoasteryArchers Coffee· Sharjah, United Arab Emirates
FarmFinca Hacienda Copey, Tarrazu District, Costa Rica✓
ProducerHacienda Copey
ProcessHoney Anaerobic✓
Harvest—
Altitude1840 to 2195 masl✓
ClimateTropical monsoon
VarietiesGesha≈
RoastOmni✓
Tasting noteslavender, pear, nectarine, white grapes, papaya✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

5NOTES
  • lavender
    Floral
  • pear
    Fruity › Pear
  • nectarine
    Fruity
  • white grapes
    Fruity › Grape
  • papaya
    Fruity

Supply Chain

  1. Farm

    Finca Hacienda Copey, Tarrazu District, Costa Rica

    Grown by Hacienda Copey

  2. Roastery

    Archers Coffee

  3. Coffee· viewing

    Costa Rica Hacienda Copey Itadaki Geisha Lot 111

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarCosta Rica Hacienda Copey Itadaki Geisha Honey Lot 182Costa Rica Hacienda Copey Don Ks Geisha Lot 131Costa Rica Don Ks Geisha Hacienda CopeyCosta Rica Hacienda Copey Itadaki Geisha Washed Lot 177Costa Rica Takara Geisha Hacienda CopeyHacienda Copey - Takara · GeshaMore from this producerHacienda Copey7More from this farmFinca Hacienda Copey5 moreSame variety, exploredGesha2495Similar flavour profilelavender, pear, nectarine759Same processHoney Anaerobic14From the same originCosta Rica1114More from this roasterArchers Coffee230 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessHoney AnaerobicAltitude1840 to 2195 maslRoastOmni
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

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These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability