Josh’s notes:
Stunning fuji apple smell on bag open, and even more intense on grind and bloom. Wow the bloom! The brew is like biting into a chilled, crispy in-season fuji apple. There are also lovely and complex stone fruit notes like deep red cherries and apricot. Much like the #185, this brew is also incredibly clean. Highly recommended geisha!
Thoughtful’s notes:
“After picking only fully ripe cherries, the coffees were removed of their mucilage through mechanical washing and dried slowly for 6 days on African beds.
Hacienda Copey was found in 2011 with the aim of producing hig-quality specialty coffee in the Tarrazu district of Costa Rica. They've won the Cup of Excellence twice in the past and consistently aim to produce complex coffees.
This is our second year working with Hacienda Copey.
Clean, layered profile that starts with mango, then goes slightly sour (fuji apple) and finishes with a tart cherry/caramel sweetness. There's also a bit of a sparkling characteristic in this cup.
If you get this with the #185, you should be able to lock the commonality between the two to taste the terroir expression of Hacienda Copey.”
Roast:
Roasted light and spectacularly by our friends at thoughtfulcoffee in Brooklyn, New York, rested for 7 days, then vacuum packed and frozen. I recommend enjoying this coffee right away.
Josh’s notes:
Stunning fuji apple smell on bag open, and even more intense on grind and bloom. Wow the bloom! The brew is like biting into a chilled, crispy in-season fuji apple. There are also lovely and complex stone fruit notes like deep red cherries and apricot. Much like the #185, this brew is also incredibly clean. Highly recommended geisha!
Thoughtful’s notes:
“After picking only fully ripe cherries, the coffees were removed of their mucilage through mechanical washing and dried slowly for 6 days on African beds.
Hacienda Copey was found in 2011 with the aim of producing hig-quality specialty coffee in the Tarrazu district of Costa Rica. They've won the Cup of Excellence twice in the past and consistently aim to produce complex coffees.
This is our second year working with Hacienda Copey.
Clean, layered profile that starts with mango, then goes slightly sour (fuji apple) and finishes with a tart cherry/caramel sweetness. There's also a bit of a sparkling characteristic in this cup.
If you get this with the #185, you should be able to lock the commonality between the two to taste the terroir expression of Hacienda Copey.”
Roast:
Roasted light and spectacularly by our friends at thoughtfulcoffee in Brooklyn, New York, rested for 7 days, then vacuum packed and frozen. I recommend enjoying this coffee right away.
