Exciting myriad of floral scents that undergo subtle changes on your palate, cannot be found in other Geisha coffees (sun-dried)
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 ripened cherries for the highly controlled soaking and fermentation process that has developed into an extremely unique balanced wet processing technique. This delicate balance has enabled the coffee to achieve an optimal equilibrium in terms of its clarity and complexity and stability in delivering the layers of flavours unique to Geisha coffee, a mesmerizing taste indeed! As every harvest for El Diosa estate is extremely small, Oklao has only managed to procure this batch due to prior reservation in 2012. After the blind taste test by Q Grader cuppers stationed locally, this coffee selection has attained a similar score as the champion from the category of washed coffee in 2014 Best of Panama. The coffee that exudes an unbelievably exquisite fragrance of floral tea is only available in limited quantities, while stocks last!
Wet aroma: Rich tangerine taste, Floral and toffee scent
Slurping: Extremely clean, Cranberries, Bergamot, Cherries, Honey, Light sourness and sweetness from berries and creaminess of toffee candy, Exciting myriad of floral scents that undergo subtle changes on your palate, which cannot be found in other Geisha coffees.