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We roast, pack, and ship out orders on Tuesdays, with the deadline to order on Sundays at noon.
We roast, pack, and ship out orders on Tuesdays, with the deadline to order on Sundays at noon.

Costa Rica - La Florida Geisha


Location: Costa Rica, Copey, Dota Valley
Farm: La Florida 
Producer: Leiva Siblings
Varietal: Geisha
Growing Altitude: 1900 masl
Processing Method: Red Honey
Harvest: February 2018 
Product: Filter 
Flavour Notes: Papaya, Lemon & Florals


The La Florida farm, high in the hills of Copey in the Dota Valley region of Costa Rica is one of the most integrated and sustainably operated farms in the area.

Managed by the nine Leiva Siblings, and their 25 children, this estate is a veritable agricultural paradise with the family also producing strawberries, raspberries as well as other fresh fruits and vegetables to sell to the local supermarkets.

Their coffee however, is where you can find their distinct quality. They began planting Geisha in 2015, and it is clear to see that the terroir and micro-climate of the region their positioned within is perfectly matched with their varietal choice.

This particular Geisha is an incredible coffee, which has been carefully red honey processed on the estate to accentuate it's distinct character. You can expect to find delicate florals, with distinct lemon and citrus zest notes in the cup. There are also papaya and tropical fruit flavours, and a rich sweetness and rounded body as a result of the excellent red honey processing.

Unfortunately, we only have a very small quantity of this coffee available. It is now available to order as a filter profile.


Filter Roast Brewing advice: 

Use a 1:15 brew ratio using the V60 brewer from Hario, aiming for a TDS of 1,35 or slightly higher for a clean and transparent yet rich brew. When working with this coffee, we recommend experimenting with a coarser grind than you may usually use rather than a traditionally finer filter grind setting.

We begin our brews with a blooming process, which indicates saturating your dry grounds with brew water, in this case roughly twice the volume of the dry dose. For this coffee, we are not agitating the grinds but resting the bloom 
for 40 seconds from the initial pour.

After the bloom stage of the brew is complete (40s), begin to pour once again whilst agitating the coffee grinds, pouring in clockwise circular motion and creating turbulence within the brewer. This will help to increase the strength of your brew and this method pairs well with the coarser grind setting mentioned earlier. Pour in intervals, with a maximum of 6 pulses per recipe. Calculate the appropriate amount of brew water for each pulse pour for the size of your brew, and maintain consistently timed pours and intervals.

For example, a recipe with a 20g dry dose and 300g of brew water would require pours of 50g of brew water per pulse pour, with an appropriate pulse pour interval of 30 seconds (Bloom, 0:40, 1:10, 1:40, 2:10, 2:40).

Brew with a water temperature at 92'C degrees and attempt to find a water with a total hardness of around 80 ppm. This should equate to a deliciously juicy and clean cup of coffee, with vibrant acidity as well as a rich sweetness and silken body.