Hacienda Copey Takara Gesha Anaerobic Natural TA #137

Origin: Costa Rica
Region: Tarrazu District
Farm: Hacienda Copey - Takara Plot
Varietal: Gesha - lot #137
Processing: Anaerobic Natural Thermal Anaerobic (TA)
Elevation: 2000 masl
Profile: Green grape, delicate
Quantity: 120g bag
Price per lb (shipping + greens): $43.75

About the coffee:

The cherries were anaerobically fermented for 5 days in a warm enviornment (by sun). The cherries were then dried on African beds for 16 days to finish the process.

About the farmer:

Hacienda Copey was found in 2011 with the aim of producing hig-quality specialty coffee in the Tarrazu district of Costa Rica. They've won the Cup of Excellence twice in the past and consistently aim to produce complex coffees.

Roaster's notes:

We go light with this one. This one seems to resist heat as it doesn't like to take on color. Don't be alarmed if the beans look more yellow than brown. On the sample table, we cupped it pretty much yellow, and we were still able to express its delicate notes.

Brewing Notes:

V60

Water temp:

93-95C

Brew recipe:

0. 18g grounds a tad coarser
1. 60mL bloom (for 40 seconds)
2. 60mL second bloom (until water drains)
3. pour to 300mL -- apply light swirls if grounds are sticking to brewer sides

I wouldn't go fine since the profile is easy to express with this bean. I've found that if you go too fine, you end up muddying the brew.

Rest notes: 

I'd rest it 4 weeks+, maybe even longer. We roast this one light (~9-10% weight loss).

Additional Notes:

Learn more about how we price our coffee here.