كوستاريكا أسييندا San Isidro Labrador معالجة العسل غيشامقدمة حبوب البن:
Costa Rica, Hacienda San Isidro Labrador, Honey Process, Geisha
Country: Costa Rica
Region: Tarrazú, Cerrado
Estate: Hacienda San Isidro Labrador
Elevation: 1900~2100 meters
Variety: Geisha
Processing Method: Honey Process
Flavour: Cherry, Orange, Yellow Peach, Floral, Oolong Tea
Hacienda San Isidro Labrador is located in Costa Rica’s most famous Tarrazú region. The coffee plantation sits in the Santa María de Dota area, covering six hectares. Its steep terrain protects the coffee trees from Atlantic climate influences while receiving warm currents from the Pacific, with ample sunlight during the day. The entire estate sits at around 1950 meters above sea level, where the distinct dry and rainy seasons create a unique microclimate for the growing area.
As a third-generation coffee farmer, the estate owner Johel Monge Naranjo was exposed to all aspects of coffee from a young age under his parents’ influence and turned it into a successful career.
At the age of 15, Johel’s father gave him a piece of land as capital for planting coffee and independent living, hoping he would become a diligent coffee farmer. But at 21, Johel had new aspirations—he wanted to study land surveying. He sold the coffee farm he inherited from his father and worked as a land surveying engineer for over 20 years. After retiring, the restless elder Johel decided to become a coffee farmer again. He purchased a plot of land called San Isidro Labrador and resumed his childhood passion.
The elder usually manages the Labrador estate together with his son Matias Monge, focusing on the production, cultivation, and quality of specialty coffee. Matias became a mechanical engineer after graduating from university and worked in the field for several years. Perhaps due to the family’s inherited passion for coffee, he eventually returned to the family farm to help his father manage the coffee business.
Through the family’s joint efforts, the Labrador estate has repeatedly participated in COE green bean auctions in recent years with its high-quality coffee and achieved several commendable results:
2017: COE 1st Place
2018: COE 2nd Place
2019: COE 1st and 3rd Places
2022: COE 2nd Place
2023: COE 1st Place (jointly with Finca El Cedro)
2024: COE Experimental Group 2nd Place
It’s worth noting that the Labrador estate was acquired by Don Dario approximately nine years ago. In other words, the Hacienda San Isidro Labrador we refer to today is nominally a sub-estate under Finca Don Dario.
The Honey Process Geisha from Hacienda San Isidro Labrador that Front Street Coffee purchased this time is processed using the honey method favored by many. It not only gives the Geisha delicate pink floral notes but also presents a unique tropical fruit character. In terms of micro-lot processing techniques, Johel applies years of accumulated green bean processing skills to maximize the advantages of the honey process. This processing method is one of Costa Rica’s specialties, resulting in concentrated coffee aroma, full sweetness, and rich layers.
In fact, the honey process operation itself isn’t complicated, but achieving ideal results requires attention to many small details and is more time- and labor-intensive compared to natural or washed processes. First, the harvested ripe cherries are depulped using a fresh fruit pulper to remove the skin and pulp. Then, the beans with intact mucilage are spread on suspended mesh nets for drying. During this period, the beans need to be constantly turned to ensure even heat exposure. Meanwhile, the parchment-covered beans stick together due to their slippery outer layer and gradually harden until reaching an appropriate moisture removal rate, after which they can be sent to storage.
To preserve the floral and fruity acid molecules of this honey-processed Geisha while highlighting its candy-like sweetness, Front Street’s roasters believe a medium-light roast is most effective.
After two days of degassing and resting, the Front Street team couldn’t wait to cup this batch. On the dry aroma, the Labrador estate honey-processed Geisha emits intense pink rose floral notes, along with fruit tones like cranberry, yellow peach, and grape, creating a very pleasant scent. When hot water was poured in, the coffee released a refreshing burst of citrus and honey.
After cracking and removing the crust, Front Street tasted a distinct juicy body, accompanied by flavors of grape, orange, cherry, black tea-like aftertaste, and elegant floral notes. As the temperature gradually dropped, the citrus and apricot-like sweet-tart profile became lighter, with a clean finish. The experience was like sipping a sweet fruit tea, instantly lifting the mood.
