This Geisha comes from Finca Abejonal, situated in Copey de Dota at 2,000 meters above sea level, right in the heart of Costa Rica's celebrated Tarrazú region.

Behind the processing is Iván Gerardo Solís Rivera, a certified Q-grader since 2009 with over 20 years dedicated to coffee growing, processing, and quality control. He co-founded the Solís & Cordero Micromill in 2018 — a facility built to process coffee and support smallholders in the Santos region with traceability, innovative processing, and export services that help their coffee reach the world.

What makes this lot stand out is the processing. Cherries undergo 48 hours of fermentation in receipt piles, then washed with clean water, pulped, and moved directly to raised drying beds in the sun. Drying finishes in guardiolas at a maximum of 45°C until the coffee reaches 10% humidity.

Recommendation: 
Rest time: 2-3 weeks
Filter: 1:16-1:17, 93-95c
Espresso: 1:2.4-2.6, 92c, 27-30s