Origin
Costa Rica
Region
Alajuela, Central Valley
Crop height
1500 m n.p.m.
Botanical variety
Geisha
Processing
Natural
Q score
86.75
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Costa Rica Hacienda Sonora Geisha
Speciality Single Origin
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Costa Rica Hacienda Sonora Geisha

17.50€

First of all – DELICIOUS.

But also velvety, natural… something really great.

Nooo, my dears, this is not an advertisement for toilet paper from the turn of the 00’s. This coffee is really soft, with a great abundance of floral notes! And yet, it’s still coffee, not some kind of tea – juicy, sweet, slightly sour. Truly a royal sensory giveaway!

This coffee came to us from the same plantation as SL28, which you can get from us in the May Roasters’ Choice selection. The farm has been managed since 1970 by Mr. Alberto Guardia and his son Diego, who joined his father in 2011 after studying in the US. It is one of the largest farms in Costa Rica. I cupped coffees on site, together with Diego – one of the nicest experiences of the year. I’m very happy that you can also taste a piece of this history, which you can read more about on our blog!

The author of the recipes and stories Dawid Zadara, Head Roaster warszawskiej palarni kawy HAYB Speciality Coffee.

Free delivery is available for all orders above 80EUR!

All orders placed before 2:00 pm are shipped on the same business day – this does not apply to products with the annotation “shipping in 48h” or “preorder”.

Available forms of delivery:
– pickup from HAYB roastery in Warsaw,
– courier companies: DPD, FedEx, GLS

Sensory profile

  • Strawberry
  • Rose
  • Blueberry jam

We pack our Speciality Single Origin coffees according to their leading sensory profile – for ease of use, we have divided the flavors into 6 categories (5 + special) and scored them in each flavor category (below, 0-100).

Find out exactly what your coffee will taste like!

Floral 15
Berry 70
Dried fruits 15
How to prepare coffe?

Costa Rica Hacienda Sonora Geisha

V60
Aeropress
Coffe
18g
Grinding
23. clicks (Comandante)
Water
300ml / 96*C
Pre-infusion
60ml / 40s
Time
2:45-3:00
Pour up to 150 / 300ml at 0:40 and 1:15, and end at 1:45. Stir twice with the pour-over after each sesh.
Coffe
17g
Grinding
27-30. clicks (Comandante)
Water
200ml / 96*C
Pre-infusion
-
Time
1:30 / 2:00
Reverse method. Pour 100 ml of water, add coffee and add the remaining 100 ml. Stir 5 times, spin and wait until 1:30.