Costa Rica Tarrazú San Isidro Labrador Geisha Natural
RM140.00
| Variety | Geisha |
| Country | Costa Rica |
| Processing | Natural |
| Region | Tarrazú |
| Altitude | 1,850–1,950 m |
| Roast Level | Light Roast |
| Tasting Notes | Lavender, Bergamot, White Grape, Mango Candy, Apple Sauce |
| Quantity | 100g |
Brewing Size Guide
| BREWING METHOD | BREW TIME | COFFEE TO WATER RATIO | BOTTOM-TOP SIEVE |
| Pour Over | 3:40 min | 1:16 | 400 – 800 µm |
| French Press | 10:00 min | 1:13 | 600 – 1000 µm |
| AeroPress | 2:20 min | 1:15 | 500 – 900 µm |
| Moka Pot | 1:30 min | 1:11 | 350 – 700 µm |
| Drip Brewer | N/A | 1:17 | 400 – 900 µm |
| Espresso | 0:26 min | 1:2 | 250 – 500 µm |
| Cold Brew | 16 hours | 1:10 | 600 – 1100 µm |
| Syphon | 1:40 min | 1:15 | 400 – 800 µm |
| Variety | Geisha |
| Country | Costa Rica |
| Processing | Natural |
| Region | Tarrazú |
| Altitude | 1,850–1,950 m |
| Roast Level | Light Roast |
| Tasting Notes | Lavender, Bergamot, White Grape, Mango Candy, Apple Sauce |
| Quantity | 100g |
About This Coffee :
Costa Rica Tarrazú Hacienda San Isidro Labrador Geisha Natural
Origin: Los Santos Valley, Tarrazú, San José, Costa Rica
Altitude: 1,850–1,950 m
Variety: Geisha
Processing Method: Natural
Flavor Profile: Lavender, Bergamot, White Grape, Mango Candy, Apple Sauce
Region and Farm Introduction: Located in the high mountains of Costa Rica’s Tarrazú region within the renowned Los Santos Valley, Hacienda San Isidro Labrador is a distinguished Geisha project led by the Monge family. The farm operates its own micro-mill, allowing complete control over harvesting, processing, and drying.
The team focuses on small-lot production, strict lot separation, and full traceability from harvest to drying. Through careful varietal selection and precise processing, the farm has consistently produced coffees recognized in Costa Rica’s Cup of Excellence competitions, strengthening its reputation for quality and precision.
Processing Method Features: This lot is processed using the natural (sun-dried) method. Fully ripe cherries are dried slowly under the cool mountain climate at high elevation. The lower temperatures extend the drying period, allowing cherries to dehydrate evenly while concentrating sugars and aromatic compounds.
For Geisha, this slower drying process intensifies floral aromatics and fruit sweetness while maintaining clarity and elegance in the cup.
| Pack Quantity |
100g ,1kg |
|---|
Each Brewing Method Grind Size Reference
| BREWING METHOD | BREW TIME | COFFEE TO WATER RATIO | BOTTOM-TOP SIEVE |
| Pour Over | 3:40 min | 1:16 | 400 – 800 µm |
| French Press | 10:00 min | 1:13 | 600 – 1000 µm |
| AeroPress | 2:20 min | 1:15 | 500 – 900 µm |
| Moka Pot | 1:30 min | 1:11 | 350 – 700 µm |
| Drip Brewer | N/A | 1:17 | 400 – 900 µm |
| Espresso | 0:26 min | 1:2 | 250 – 500 µm |
| Cold Brew | 16 hours | 1:10 | 600 – 1100 µm |
| Syphon | 1:40 min | 1:15 | 400 – 800 µm |
So, How Do You Know What Grind To Use?
Here’s a handy guide. Save it to your phone, share it with all your friends. You’ll never need another guide!
- Coarse: Coarse grinds are chunky pieces of coffee beans, similar to coarse sea salt
- Medium-Coarse: Saddling between coarse and medium, this grind looks like rough sand
- Medium: The middle of all grind sizes, medium grounds are similar to the consistency of sand
- Medium-Fine: The medium-fine grind is a staple grind size, with texture like table salt
- Fine: Finer than table salt, fine grind is typically the size of most pre-ground coffee
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