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HomeCoffeesCosta Rica - Santa Fe Geisha Red Honey
Santa Maria de Dota, Tarrazu · Costa Rica

Costa Rica - Santa Fe Geisha Red Honey

Red Honey Gesha, grown at 1500 to 1900 masl

Roasted by Horsham Coffee Roaster

Recently sold out· checked 3 Aug
MillRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
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Details

RoasteryHorsham Coffee Roaster· Horsham, United Kingdom
MillSante Fe wet and dry mill, Santa Maria de Dota, Tarrazu, Costa Rica✓
ProducerIvan Solia
ProcessRed HoneyPreparation – Honey✓
Harvest—
Altitude1500 to 1900 masl✓
ClimateTemperate oceanic
VarietiesGesha≈
Roast—
Tasting noteslemonade, apricot, apple, brown sugar✓

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

Flavor Profile

4NOTES
  • lemonade
    Fruity › Citrus › Lemon
  • apricot
    Fruity
  • apple
    Fruity › Apple
  • brown sugar
    Sweet › Brown Sugar

Supply Chain

  1. Mill

    Sante Fe wet and dry mill, Santa Maria de Dota, Tarrazu, Costa Rica

    Grown by Ivan Solia

  2. Roastery

    Horsham Coffee Roaster

  3. Coffee· viewing

    Costa Rica - Santa Fe Geisha Red Honey

Keep exploring the atlas

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

Tastes similarSan Juanillo Red HoneyCOSTA RICA El Venado SL28 Yellow HoneyCosta Rican Red HoneyCosta Rica | Volcan Azul | Geisha | Yellow Honey | Espresso 45gCosta Rica - La Pastora - HoneySan Martin Red Honey, Tarrazu, Costa RicaSame variety, exploredGesha2495Similar flavour profilelemonade, apricot, apple1830Same processRed Honey142From the same originCosta Rica1114More from this roasterHorsham Coffee Roaster142 coffees
Community

Brew recipes

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

ProcessRed HoneyAltitude1500 to 1900 masl
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.”

A standard starting point: tweak one parameter at a time.

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