Costa Rica Cerro Dragón Geisha

Flavor Profile: Jasmine, Guava, Strawberry, Ginger, Cardamom, Rosehips

Process: Honey

Producer: Cerro Dragón Micro Mill

Roast: Light/Medium

Region: Tarrazú

Variety: Geisha

Species: Arabica

Growing Altitude: 1,650-1,750masl

Cerro Dragón Micro Mill

The Cerro Dragón Micro Mill, located in Costa Rica’s renowned Tarrazú region, is operated by producer Luis Fernando Prado. Though relatively new to coffee farming - just four years in - Luis has dedicated himself from the beginning to growing exceptional quality lots. At 1,650–1,700 masl in the Cedral area of Tarrazú, he cultivates coffee in one of the most celebrated regions for Costa Rican specialty coffee. All coffees are carefully sun-dried on African beds or patios, ensuring precision and consistency that highlight the terroir and processing method.

Geisha Variety 

The veisha variety has reached legendary status and is celebrated for its intensely aromatic and complex cup profile. Originating from Ethiopia’s Gesha forest, the variety was first collected in the 1930s and later introduced to Latin America. Its global reputation soared after Panamanian producers began winning Cup of Excellence competitions with Geisha lots, setting record prices at auction. Although it is low-yielding and requires careful maintenance, Geisha continues to attract farmers and roasters alike thanks to its exquisite flavor potential and the high price it fetches.

Honey Processing

This lot was prepared using the honey process, a method that bridges the gap between washed and natural coffees. After pulping, the mucilage is left on the beans during drying, allowing natural sugars to influence the flavor while maintaining clarity in the cup. At Cerro Dragón, honey-processed coffees are dried on raised African beds or patios under close supervision, achieving both consistency and complexity. The result is a cup that balances bright florals and fruit-forward sweetness with a silky, tea-like body.