Starting in 2011, Hacienda Copey has a short history producing coffee in Costa Rica but in that time have made waves; having won the Costa Rican Cup of Excellence twice in 2017 and 2019.
Copey grows Geisha, Red Catuai, Yellow Catuai, Villa Sarchi, Villalobos, processing them in a variety of traditional and experiemtal techniques.
We're pumped to have partnered with a team so dedicated to quality and innovation, and look forward to what they have in store for the world in the future.
This particular lot is a geisha varietal from the Miran plot of Hacienda Copey. Its is processed as an anaerobic honey with a fermentation period of five days. The cherries ferment with skin on, after which they are pulped and the beans dry as a honey. This coffee is an exploration of the interplay between displaying terroir and varietal (through drying as a Honey) and the creation of new flavour compunds (through anaerobic fermentation).
