Takara Honey Anaerobic Gesha - Hacienda Copey

ABOUT THIS COFFEE

This coffee comes from Hacienda Copey’s TAKARA plot – picked at peak ripeness and then meticulously sorted for density and color by manual and technological methods throughout multiple steps of the production process.  

After harvest, this coffee was honey processed and anaerobically fermented for 120 hours.  The integration of this carefully controlled anaerobic fermentation along with the traditional honey process unlocks a myriad of floral flavors, with smooth sweet citrus flavors on the finish. The coffees were then dried for 15 days on African beds.

PRODUCER INFO

This coffee is from Costa Rica’s Cup of Excellence (COE) winning farm Hacienda Copey. They were founded in 2011 with the goal to produce high quality specialty coffee in the Tarrazú district of Costa Rica. Their commitment to this goal has been demonstrated by their performances at the Costa Rica COE, placing Top 5 since 2017 (1st place in 2017 and 2019).

Their approach to producing exceptional coffees is grounded in their respect and dedication to the indigenous terrain and sustainable cultivation methods. This is complemented with their extensive expertise and knowledge in harvesting, processing, and quality control through data collection.

The farm occupies 86 hectares, with 61% of the property allocated to coffee cultivation and milling, while the remaining 39% is a nature preserve which is home to ancient ferns and rare and endangered species like the Quetzal bird and Baird’s Tapir .

The coffee trees at Hacienda Copey thrive in a unique and rich ecosystem from the fertile soil and extreme temperature differences from high elevation microclimates. The dense and diverse forest increases the plantation's soil organic layer, generating a natural reservoir of nutrients for coffee trees.

Source: Hacienda Copey