Costa Rica - Hacienda Copey Itadaki Geisha Lot 113

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 is 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.

Geisha coffee from Hacienda Copey, grown in Costa Rica’s high-altitude Tarrazú region, is known for its exceptional quality and complex flavor. The farm’s elevation and cool climate allow the cherries to mature slowly, enhancing their sweetness and depth.

To bring out the best in the Geisha varietal, Hacienda Copey uses innovative processing methods. The Anaerobic Natural process ferments whole cherries in sealed, oxygen-free tanks for 72 hours, followed by drying on raised beds. This creates vibrant, fruity notes with clean acidity.

They also use the Honey process, where some fruit mucilage is left on the beans during drying, boosting body and sweetness. The Anaerobic Honey method combines both techniques for a cup that is both floral and complex.

These careful methods, combined with ideal growing conditions, make Hacienda Copey’s Geisha coffee a standout in the world of specialty coffee.