Costa Rica - Don KS Geisha, Hacienda Copey
Costa Rica - Don KS Geisha, Hacienda Copey
Costa Rica - Don KS Geisha, Hacienda Copey
Costa Rica - Don KS Geisha, Hacienda Copey
Costa Rica - Don KS Geisha, Hacienda Copey
Costa Rica - Don KS Geisha, Hacienda Copey
Costa Rica - Don KS Geisha, Hacienda Copey
Costa Rica - Don KS Geisha, Hacienda Copey
Costa Rica - Don KS Geisha, Hacienda Copey
Costa Rica - Don KS Geisha, Hacienda Copey

Costa Rica - Don KS Geisha, Hacienda Copey

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tea rose, orange, champagne, white grapes, strawberry

Roast Profile

Producer: Hacienda Copey
Farm: Finca Hacienda Copey
Location: San Jose, Tarrazu District
Variety: Geisha
Process: Natural Anaerobic
Altitude: 1,850 – 1,870 masl

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A two-peat 1st Place Winner of the Costa Rica Cup of Excellence, Hacienda Copey in the Tarrazu coffee-growing region embodies the fruitful integration of a Costa Rican agri-enterprise and a Japanese electronics manufacturer, both mutually driven and passionate in their pursuit of the best cup. Their terroirs’ Geisha have made the top-ranking lots since 2017.

Most known as a maker of amusement equipment, Japan’s Daito Giken saw an opportunity to take advantage of their manufacturing expertise by developing a coffee brewing machine in 2015. During the development, they realized that no matter how capable a device is, it is ultimately an inherently great-quality coffee that is essential to brew the best cup.

While touring various farms across Central America, including in Panama, the Daito Giken team came across Hacienda Copey, then already reputed for its Cup of Excellence track record. The terroir’s beneficial conditions — including fertile soils, favorable temperature differences, and an overall distinctive micro-climate and biodiverse ecosystem — convinced Daito Giken that they had finally found their farm.

Since becoming the owner of Hacienda Copey, Daito Giken has formed a 20-strong team of dedicated workers, including seasoned plantation managers from renowned estates in Panama, and seasonally welcome experienced pickers, also from Panama, to carry out their stringent quality-focused protocol at harvest season.

They embrace innovation by pro-actively challenging their established beliefs and practices through purposeful and systematic trial-and-error, in their commitment to continuously improve their capability to produce the best cups of coffee, guided by the virtue of kodawari, the Japanese word conveying unwavering dedication in aiming for perfection, whatever endeavor one undertakes.

Don KS, named after Hacienda Copey’s owner, is the plot that has won 1st Place at the Costa Rica Cup of Excellence.
Geisha is a rare coffee variety with an extremely delicate root system that requires the perfect alignment of climatic, agronomic, and temporal factors in order to thrive and bear cherries with the level of complexity and flavor clarity coffee champions and discerning specialty coffee connoisseurs appreciate best. It found its way to Costa Rica through CATIE or the Centro Agronómico Tropical de Investigación y Enseñanza. It is known for displaying complexity, distinct florality, and delicate citrus notes in the cup.

While its exceptional cup quality potential has pre-eminently been recognized in association with Panama since debuting in the global luxury coffee scene in 2004, by way of the Best of Panama Auction, Geisha has also triumphantly been acclimatized to idyllic coffee-growing terrains of several countries the Central and South Americas.

At Hacienda Copey, Geisha trees thrive owing to conservation-oriented cultivation practices carried out by a dedicated maintenance team, whose critical tasks include manual weed control using machetes, shade adjustment, pruning, and soil condition checks, among others.

A commitment to ripeness underpins every harvest season at Hacienda Copey. It is fulfilled through a multi-prong approach involving farm managers’ hands-on supervision and guidance of the pickers, sorting and re-sorting by hand at different stages prior to the fermentation phase, and cherry ripeness-status classification, which allows for incentivizing pickers accordingly. As a further safeguard for quality, the cherries are additionally sorted by flotation, and also using a siphon machine.

The intention of post-harvest processing is to uncover and convey the flavor characteristics specific to the Geisha cherries in a certain plot, ensuring that the resultant coffee clearly reflects variety and terroir.

For instance, the Geisha from the Don KS plot (named after the owner, which had been one of the 1st place winning lots at the Cup of Excellence) was natural anaerobically processed with the intention to direct its character toward luxuriant floral aromatics, delicate effervescence, and crisp, succulent, sweet nuances. It entailed a four-day anaerobic fermentation phase in stainless steel tanks housed in a fermentation station where the ambient temperature was acceptably stable, prior to de-pulping and drying.

The 23-day drying phase was then implemented in two stages. First was outdoors on raised beds, at the end of which visible traces of moisture were skimmed off the coffee. For the next and final stage to conclude drying, the de-pulped cherries were moved into a green house, where they were spread out in thin layers on raised beds. In both stages of the drying phase, a dedicated team diligently monitored and regularly shifted the coffees until the desired parameters were met.

brewing guide

- Ready your brewing tools ahead.
- Keep your coffee gear and containers clean.
- Decide and adjust your grind size based on:
— Your coffee’s roast date
— Your brewing method
- Be consistent with water quality and measuring weight, ratios, and time.
- Remember!
— Let your palate help you personalize the best recipe for you.
— Brew often and have fun!

More about Brewing here.


  • COFFEE GRIND SIZE: Medium fine
  • (like table salt; 21-28 clicks in Comandante MK4 and 14-18 clicks in Timemore C2)
  • COFFEE AGE: 7-14 days, ideally
  • COFFEE DOSE: 17 grams
  • WATER WEIGHT: 255 mL
  • TARGET BREW TIME: 02:30 - 03:00

1. Heat water to 90°C-93°C

2. Arrange your brewing set-up.

— Place your dripper on the carafe & filter paper in the dripper.

— Rinse the filter paper with hot water & remove the rinsing water from the carafe.

3. Switch on your scale.

4. Measure out 17 g of coffee & grind to Medium Fine.

5. Place the carafe and dripper with the rinsed filter paper onto the scale, & tare.

6. Transfer the ground coffee to the dripper; then, tare.

7. Start the timer!

First pour to bloom, 55ml for 30 seconds.

Second pour, 100 ml at 00:30.

Third pour, the final 100ml at 01:15

8. Target to finish the brew within 02:30 to 03:00 minutes.

9. Serve & enjoy!