Altos Geisha

About

Coffee Expression A red honey Geisha with notes of orange, grapes, red berries and milk chocolate.

Producer Produced by Mauricio Vindas at Altos del Abejonal in the Tarrazú region of Costa Rica, with his son Mauricio Jr. now leading the processing as a qualified cupper.

Whole Bean Coffee / Both for filter and espresso

Technical Data

Producer Mauricio Vindas

Region Tarrazú

Altitude 1800 masl

Varietal Geisha

Process Red Honey

Harvest February 2026

Brewing Advice

Water is one of the most critical components of an excellent coffee experience. We recommend using mineral water of a soft Total Dissolved Solids count, ideally below 50 ppm. 

Rested coffee During the resting process, harsh and astringent flavors, which can even be perceived as a ‘roast’ character, soften out, allowing a clearer and brighter expression of the coffee’s character to shine.  

We recommend resting our coffees for at least 10 days after the roast date, and we often find excellent results, especially for particularly dense coffees, beyond 6 weeks.

Brewing Our straightforward approach to coffee carries over into brewing. We recommend our roasted coffee for all brew methods, regardless of whether it is immersion, percolation or espresso. We believe that there is one correct way to roast a single coffee, roasting lightly, in such a way as to release its innate qualities and showcase its quality. Learn more about different brewing techniques and specific brew guides here.

Shipping & Delivery

· Free shipping available

· Ships within 1-3 days from Denmark

· More info