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  • Alajuela


  • Francisco Mena


  • Geisha

Process Method

  • Black honey


Located at the edge of the village of Sabanilla de Alajuela, this very special lot was cultivated from the nutrient rich soil of the Poás volcano. It practically jumped off the table during a blind cupping of Geishas and a range of honey processed Villa Sarchis because of its outstanding cup profile and complexity of character. It’s as sweet and juicy as it is delicate and floral, and like a fine wine provides a drinking experience that dances and fluctuates over time.

A challenging varietal to produce, even with low risk processing methods, this Geisha was processed using an uncommon black honey (or ‘full’ honey) process. Very close to the natural process, it produces greater levels of sweetness and body but is also highly risky due to the possibility of over fermentation.

We think you’ll agree that the risk has paid off. The bonus factor with discovering this coffee is finding that it was processed at the Sumava Micro-Mill, owned by our long-time friend and owner of Exclusive Coffees, Francisco Mena.

Costa Rica

Region: Alajuelah
Altitude: 1400 masl
Harvest: March 2020

Filter Recipe

Suggested Method: V60
Dose: 15g
Water: 250ml / 96C
Time: 3 mins