TAKARA GESHA: Costa Rica Anaerobic Honey

Takara means Treasure in Japanese. And since we're pirates, we had to secure this gem for all members of The Crew.

Takara Gesha was produced by Hacienda Copey, who are winners of the Costa Rica Cup of Excellence.

The anaerobic honey process results in a cup that is extremely floral and elegant. The aroma reminds us of walking through a botanical garden! ☠️

Tasting Notes: Nectarine, Honey Lemon, Iced Tea, Daffodil, Candied Orange, Marmalade 

Cup score:  88.00 ☕ 

When we cupped Takara Gesha for the first time, we immediately understood why their gesha has finished either #1 or #2 in the Cup of Excellence every year since 2017!

Takara has a highly refined cup profile and it's evident that this coffee was produced with the highest levels of quality and attention to detail. 

ABOUT HACIENDA COPEY

Hacienda Copey was found in 2011 and is known for their award-winning gesha.

They have won the Costa Rica Cup of Excellence twice and their gesha has finished either #1 or #2 every year since 2017. 

They combine rare terroirs, attractive varieties centred on Gesha, and various processing methods to produce coffee with complex tastes.

Hacienda Copey is surrounded by a unique climatic environment created by a diverse ecosystem that maintains nature at an altitude of 2,000 m.

TRANSPARENCY REPORT

☠️ Single origin from Costa Rica

☠️ Region: Tarrazú, San José

☠️ Producer: Hacienda Copey

☠️ Roast: Light/Medium

☠️ Brew: Filter

☠️ Varietal: Gesha

☠️ Process: Anaerobic Honey Process

☠️ Cup Score: 88.00

☠️ Tasting notes:

• Honey Lemon
• Iced Tea
• Nectarine
• Daffodil
• Candied Orange
• Marmalade

☠️ Altitude: 1840 - 2195 masl

☠️ Harvest: April 2021

☠️ Imported by: WE THE ORIGIN 

☠️ Whole bean