Costa Rica Los Cipreses Geisha

Origin: West Valley, Costa Rica
Farm: Los Cipreses, managed by producer Max Salazar
Altitude: 1,700–1,800 metres above sea level
Variety: Geisha
Harvest: 2024
Tasting notes: Cherry, black tea, floral honey, citrus zest

Los Cipreses farm sits in Costa Rica's West Valley — a region with deep historical ties to the Geisha variety. Costa Rica was a key transit point in Geisha's journey from Ethiopia to Central America: seeds passed through CATIE (the Tropical Agricultural Research Centre) in Turrialba in the 1950s before spreading across the region.

Producer Max Salazar grows this Geisha at 1,700–1,800 metres, where rich volcanic soil and cool highland temperatures slow cherry maturation, allowing more complex sugars and acids to develop. The result is a beautifully rich cup with pronounced cherry sweetness, clean black tea character, delicate florals, and a bright citrus finish.

At this altitude and with this variety, you're tasting the direct lineage of the world's most celebrated coffee plant — grown in the country that helped bring it to the Americas.

Brewing suggestion: Pour-over at 91–93°C. A V60 or Kalita Wave will best highlight the floral and fruit notes. Use a 1:16 ratio and medium-fine grind.

Learn more about the Gesha variety — origin, flavour profile, and brewing guide.

Learn about our micro-batch roasting process — why batch size matters for flavour.