A distinct note of honeydew melon is followed by grapefruit acidity, and hints of cherry blossom in the finish.
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Release date: 11th of April, 14:00 (GMT +2).
50 boxes available at launch.
Max 2 boxes per customer.
This is only Jose and Daisy’s third ever harvest of Geisha.
One of the finest examples of Geisha we have ever tasted from Costa Rica.
Whole Bean Coffee - 100g (3.5oz).
Optimal brew: Filter 4-30 days | Espresso 10-60 days.
Expect notes of:
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Doña Daisy is a small plot directly next to the farm house of the larger Finca Don Pepe, owned by Jose and Daisy Fallas. This small plot, located at 1700 masl in the Central Valley of Costa Rica, grows only SL28 and Geisha, and is cared for meticulously by Jose and Daisy themselves. Due to the close connection the family feel to the plot, and its literal proximity, the plot was named in Daisy’s honour. This small area of the farm has only been in production for 2 years, so this is only Jose and Daisy’s third ever harvest of Geisha, with full SL28 harvests expected over the next two years.
Jose and Daisy
Attention to fermentation
Due to the meticulous care that these plants have received, and Jose’s close attention to fermentation, this is one of the finest examples of Geisha we have ever tasted from Costa Rica. The red honey process is carried out with incredible precision in the family’s own micro mill. The cherries are depulped carefully with a Penagos Ecopulper, which uses very minimal water, and allows very precise control of the amount of fruity flesh left on the seed. This has been slowly dialled in by Jose over previous harvests, leaving what he would describe as a red honey process, leaving enough fruit on the seed to impart a heavy sweetness and body during drying, but allowing the clean Geisha characteristics to shine through. In the cup this means jasmine aromas, typical of the Geisha variety, and some classic Costa Rican characteristics, flavours of fresh honeydew melon and a slightly grapefruit finish.
Daisy and Pepe Fallas
With the honey process a certain amount of mucilage and pulp are allowed to remain on the coffee bean during depulping. The cover will stay with the bean during fermentation and drying thereby contributing to the sugars absorbed by the bean and affecting the flavour notes of the final cup. The amount of mucilage remaining defines the type of honey process - white, yellow, red or black in ascending order of mucilage concentration. If they are processed properly, the coffees can take on quite a lot of sweetness and flavours while remaining clean.
Raised drying beds (sometimes referred to as African drying beds) are often preferable when working with honey processed coffees, because of the additional airflow they allow. The air ensures that the beans dry evenly and reduces the incidence of fungi and bacteria formation. On the other hand, some farmers are accustomed to using sun-exposed patio drying that require a regular raking of beans to avoid moulds. While total fermentation and drying time depend on such choices as well as ambient temperature and moisture levels, red honey processing easily needs two weeks from depulping until drying has completed.
You can brew our coffees any way you want it is just a matter of the right ratios.