COSTA RICA | Hermanos Aguilera Geisha M2 (honey)


COSTA RICA | Hermanos Aguilera Geisha M2 (honey)
Β£10.50
π NOTES OFβ βJasmine, Lemongrass, Floral
π« ROASTβ β61-70 Medium Light
βοΈ PROCESSβ βYellow Honey
π± VARIETALβ βGeisha M2
β°οΈ ALTITUDEβ β 1550 MASL
π€ PRODUCERβ βHermanos Aguilera
π REGIONβ βAlajuela Province
β BREWβ βFilter
βοΈ SIZEβ β200g
Quantity:
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ABOUT HERMANOS AGUILERA GEISHA M2
PRODUCER
HERMANOS AGUILERA
Hermanos Aguilera, or the Aguilera Brothers, are 12 siblings based in Naranjo de Alajuela, Costa Rica. Their family has cultivated coffee in the West Valley for over 60 years. Approximately 15 years ago, they pivoted to focus on specialty coffee, helping them grow into award-winning producers. They have been consistently recognised in the Cup of Excellence for 15 years. Today, the brothers manage multiple farms producing over 35 Arabica varieties, including refined honey-processed Geisha coffees that highlight their mastery of craftsmanship.
PROCESS
HONEY
Honey processing was pioneered in Costa Rica during the late 2000s after water restrictions forced producers to innovate. This method sits between washed and natural processes, leaving sticky mucilage (the "honey") on the beans while they dry. This Geisha, underwent the Yellow Honey process. This involves leaving roughly 25% of the mucilage on the bean, balancing sweetness and body. This craftsmanship results in a refined profile with notes of jasmine, lemongrass, and honeysuckle.
VARIETAL
GEISHA M2
Geisha was discovered in Ethiopia in the 1930s, eventually reaching Panama in the 1960s. It gained global acclaim in 2005 after breaking price records at the βBest of Panamaβ auction, prized for its floral, jasmine-like profile. This Geisha M2 is a specific, high-quality selection cultivated by Hermanos Aguilera in Costa Ricaβs West Valley. Grown at 1550 MASL, this varietal is distinguished by its refined, crisp, and delicate character, offering vibrant aromatic notes of jasmine, lemongrass, and honeysuckle.
ROASTER'S NOTES
APPROACH
Notes from Micro Roaster Nincomsoup: Geishas are all too often disappointing, unless you happen to drop a few hundred quid on a Panamanian Geisha. But every now and then we stumble across one that does not break the bank and this one from the Aguileras brothers comes up trumps. It's a yellow honey, delicate, and most importantly displaying some of those alluring Geisha jasmine floral notes. This Geisha is a delight and the yellow honey process adds a subtle note of white peach and caramel. If you've never experienced Geisha before, don't miss this opportunity, at this price it's a rare steal.
BREW RECIPES
(clicks: Comandante C40 MK4 grinder)
AEROPRESS
Β£0
1 Cup (1:17)
βοΈ14g βοΈMed fine/600ΞΌm/22 clicks π§240gπ‘οΈ92Β°C π―3:00
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0:00 1st Pour 40g
0:30 2nd Pour 200g
2:00 Swirl
2:30 Slow Press
FRENCH PRESS
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1 Cup (1:15)
βοΈ20g βοΈMed Fine/540ΞΌm/20 clicks π§300g π‘οΈ95Β°C π―4:00
Β£0
0:00 1st Pour 60g
0:00 Swirl or stir
0:30 2nd Pour 240g
3:00 Swirl
4:00 Slow Plunge
FLAT BOTTOM
Β£0
1 Cup (1:16)
βοΈ14g βοΈMed/700ΞΌm/26 clicks π§240g π‘οΈ92Β°C π―3:00
Β£0
0:00 1st Pour 100g
1:00 2nd Pour 70g
1:30 3rd Pour 70g
ESPRESSO
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Double (1:2.5)
βοΈ17g βοΈFine/280ΞΌm/10 clicks π§40g π‘οΈ93Β°C π―1:00
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0:00 Pre-Infusion at 1 Bar
0:30 Slow Ramp, Hold at 6 Bar
0:60 End at 40g
CONICAL
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1 Cup (1:17)
βοΈ15g βοΈMed/680ΞΌm/24 clicks π§250gπ‘οΈ92Β°C π―2:30
Β£0
0:00 1st Pour 40g
0:30 2nd Pour 70g
1:00 3rd Pour 70g
1:30 4th Pour 70g
STEEP AND RELEASE
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IMMERSION 1 Cup (1:17)
βοΈ20g βοΈMed/780ΞΌm/28 clicks π§330gπ‘οΈ95Β°C π―4:00
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0:00 Pour 330g (Valve Closed)
0:00 Add coffee and stir in
3:00 Release
ZERO BYPASS
Β£0
1 Cup (1:18)
βοΈ18g βοΈMed/700ΞΌm/26 clicks π§330gπ‘οΈ95Β°C π―4:00
Β£0
0:00 1st Pour 30g
1:00 2nd Pour 150g
1:45 3rd Pour 150g
MOKA POT
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1/2/3/4 Cup (1:10)
βοΈFull basket βοΈMed Fine/540ΞΌm/20 clicks π§Full baseπ‘οΈBoiling water
Β£0
1 Fill base with boiling water to just below pressure release valve
2 Add enough ground coffee to completely fill basket. Do not compact.
3 On stove top apply low heat
4 Lower heat further when it starts to flow
5 Remove and decant when it starts to splutter
IBREK
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1 Cup (1:10)
βοΈ7.5g βοΈFine/240ΞΌm/8 clicks π§75gπ‘οΈ70Β°C π―2:00
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0:00 Pour 70g
0:00 Add coffee and stir
0:20 On stove top apply low to medium heat
2:00 Remove at first sign of turbulence, decant
COLD BREW
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IMMERSION 3 Cup (1:12)
βοΈ45g βοΈMed Coarse/960ΞΌm/35 clicks π§540gπ‘οΈRoom TempΒ°C π―12:00:00
Β£0
0:00 1st Pour 140g and stir
0:20 2nd Pour 400g
12:00:00 Decant
β FOR THE FULL EXTRACTION π LISTEN TO OUR PODCAST ON THIS COFFEE
β FOR THE FULL EXTRACTION π LISTEN TO OUR PODCAST ON THIS COFFEE
Costa Rica's Rare Honey Geisha Steal
Curated by Ben Page-Phillips using Google NotebookLM
