Geisha is an Ethiopian forest coffee variety that 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.
The Ureña Rojas family's focus on traceability through micro-lots enables innovation in post-harvest processing at Café Rivense. The micro-lot system allows them to identify and associate which particular varieties, such as Catuai, grown in which specific microclimates across the farm, express their best qualities when processed in a certain way.
Since micro-lot information is shared when marketing their coffees, consumer feedback can be tied back to the micro-lot and support Café Rivense in learning about the market's preferences and modifying aspects of their production accordingly.
In this micro-lot, the cherries were selectively hand-picked at the peak of ripeness and processed without the use of water, whether in transit or during pulping. The mucilage was kept full and clean throughout the sun-drying phase.
Using a black honey process, Café Rivense amplified this Geisha micro-lot's floral aromatics and intensified its sweetness, balanced with a light and lively acidity.