Copey Lot Lu, Costa Rica, Honey
- Regular price
- $24.75
- Sale price
- $24.75
- Regular price
-
- Unit price
- per
Orange, brown sugar and plum
200g
COFFEE PROFILE
This Honey processed Geisha has a brown sugar sweetness, which balances perfectly with notes of orange and ripe, red plums. Note how the citrus notes transition, decreasing in the aroma but increasing in the finish on the palate as it cools.
| TASTES LIKE | Orange, brown sugar and plum |
| ROAST | Filter |
Story
Costa Rica Copey Geisha Honey "Lot Lu" exemplifies why Copey de Dota is one of the most cherished areas in Los Santos. Known for its high elevation and slow maturation, this region allows Geisha's floral and stonefruit sweetness to shine effortlessly. This exceptional lot is produced by Luis Ricardo Calderón Madrigal at Finca Don Cayito, a name synonymous with excellence in Costa Rica's Cup of Excellence for Honey Geisha.
Don Cayito, explicitly recognized in CoE rankings as a Honey, Geisha coffee from Los Santos/Tarrazú, underscores its provenance and competition-level quality. Luis Ricardo's meticulous work has consistently met the highest judging standards, and his Honey Geisha has achieved record-breaking auction results, garnering national acclaim. Situated in Copey de Dota at approximately 1,900 masl, the farm benefits from a long ripening curve and bean density, essential for creating a Honey Geisha with both perfume and structure.
| PRODUCER | Luis Ricardo Calderón Madrigal |
| REGION | Copey de Dota, Los Santos, Tarrazú, San José |
| VARIETAL | Geisha |
| PROCESS | Honey |
| ALTITUDE | 1900 masl |
Origin
Copey de Dota, Los Santos, Tarrazú, San José
Copey de Dota, located within the Los Santos corridor of Tarrazú, is renowned for producing some of Costa Rica's most refined coffees. This highland zone benefits from altitude, cool nights, and mountain breezes, which slow cherry maturation and enhance bean density and sweetness. The region's quality reputation was significantly influenced by the cooperative era, with Coopedota, founded in 1960, playing a pivotal role in consolidating milling, enhancing processing standards, and accessing export markets.
This cooperative foundation fostered a culture of reinvestment in quality and infrastructure, paving the way for the emergence of micromills and high-separation lots, including the honey-processed coffees that Costa Rica is famous for. In Copey and the broader Dota area, the focus on traceable microlots and differentiated processing has been bolstered by international competitions. Tarrazú farms have consistently showcased that high-elevation honey Geisha can excel at the highest levels of global quality, reinforcing the region's esteemed status.
BREW GUIDE
How to get the best tasting cup
NOTE THESE ARE A STARTING POINT AND INDICATE A RANGE TO WORK WITHIN
| Age Best Used | 7-20 days after roast |
| Brew Parameters | Dose 20g in a V60 and add 300g of water in 5 pours of 60g at 88 degrees C. Start with a 60g bloom for 35 seconds then allow water to drain through each subsequent time before adding more water, aim to finish at 2:45 |
| Best Freeze Date | 7-12 days after roast |
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