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HomeCoffeesLa Karola Geisha
Tarrazu · Costa Rica

La Karola Geisha

Natural Gesha, grown at 1500 to 1900 masl

Roasted by Horsham Coffee Roaster

Recently sold out· checked 3 Aug
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
Explore similar coffeesView original listing
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Details

RoasteryHorsham Coffee Roaster· Horsham, United Kingdom
FarmLa Karola, Tarrazu, Costa Rica✓
ProducerSteven Mora
ProcessNatural✓
Harvest—
Altitude1500 to 1900 masl✓
ClimateTropical rainforest
VarietiesGesha≈
Roast—
Tasting notespeach, raspberry, honey✓

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

Flavor Profile

3NOTES
  • peach
    Fruity › Peach
  • raspberry
    Fruity › Berry › Raspberry
  • honey
    Sweet › Brown Sugar › Honey

Supply Chain

  1. Farm

    La Karola, Tarrazu, Costa Rica

    Grown by Steven Mora

  2. Roastery

    Horsham Coffee Roaster

  3. Coffee· viewing

    La Karola Geisha

Keep exploring the atlas

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

Tastes similarLa Karola JavaLa Karola Yellow CatuaiLa Bandera Red Honey GeshaCOSTA RICA Puente Tarrazú San Antonio GeishaCosta Rica Geisha Honey SonoraLa Lia Typica Amarillo Red HoneyMore from this producerSteven Mora2More from this farmLa Karola2 moreSame variety, exploredGesha2495Similar flavour profilepeach, raspberry, honey2677Same processNatural7627From 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.

ProcessNaturalAltitude1500 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