Shade-grown and slow-dried microlot Geisha coffee that is sweeter and more aromatic
This sun-dried microlot is limited in quantity. The coffee was grown in a unique microclimate and in volcanic ash (PH 4.8-5.4) at a separate region dedicated to coffee cultivation, located on the top of a mountain ridge exposed to the sun. There are tall primeval forests surrounding the area to allow for shade-grown cultivation, where coffee is grown slower to achieve a sweeter taste and richer fragrance.
The Dota area located in the famous Tarrazu region in Costa Rica is famous for producing microlot Geisha coffee beans. El Diosa estate was established in the year 1960 by a good friend of Pachi Serracin's, the latter being known now as the father of Panama Geisha coffee. Precisely due to their close friendship, the estate started growing Geisha coffee. El Diosa estate uses organic methods of planting coffee and utilizes local primeval forest trees and fruit trees as shelter for the coffee plants. Moreover, the estate uses a fertilizer that is a blend of coffee cherries' flesh and honey syrup, further combined with fertile soil steeped in minerals and microorganisms from the adjacent mountainous regions, conferring this unique concoction with antimicrobial and antibacterial properties. Only manual handpicking is used to select 100% red ripened cherries. The "Slow Dry" post-processing method is used during which the beans are sun-dried for nearly 30 days (longer than normal drying period), and a canopy is used to delay the rate of heating.
Dry aroma: Butter, Floral scent, Berries, Honey, Orange-flavored milk candy, Nectar, Red pomelo, Brown sugar
Wet aroma: Strawberries, Floral scent, Crema aroma, Vanilla, Tangerine, Orange flower, Honeydew, Apricot
Slurping: Distinct scents of pineapple, passionfruit, peach, osmanthus nectar, Strong tropical fruitiness, Delicate and exquisite texture similar to that of white grape juice, A myriad of rich and changing flavors, Clean and refreshing.