TAKARA GESHA: Costa Rica Anaerobic Honey
Takara Gesha is Back!
This beautiful gem is produced by Hacienda Copey who are winners of the Costa Rica Cup of Excellence. This anaerobic honey process coffee is tea-like, soothing and elegant.
The aroma reminds us of walking through a botanical garden! ☠️
Tasting Notes: Peach Tea, Bergamot, Honey Lemon, Jasmine, Ginger Candy, Mandarin
Cup score: 90.50 ☕
Takara means Treasure in Japanese. 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!
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.
☠️ 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: 90.50
☠️ Lot: #32
☠️ Tasting notes:
- Peach Tea
- Honey Lemon
- Ginger Candy
☠️ Altitude: 1840 - 2195 masl
☠️ Whole bean