Costa Rica Arbar La Isla Geisha Red Honey

Jasmine and tea-like flavors unique to Geisha .
As it cools, the honey-like sweetness becomes more pronounced.

○ We roast after receiving your order.

○ If you would like the beans ground, please enter this in the comments section of the cart. (Example: I would like them ground for my coffee maker / I would like them ground medium)

○ If you have selected "Store Pickup" and would like to pick up your order at a specific time, please enter a date and time (during business hours) at least 72 hours in the future in the comments section of your cart. If you would like to pick up your order at a specific time within 72 hours, please contact us via DM on Instagram.

○ The product will be delivered in a stand-up bag with a zipper and valve for easy storage. Store the product out of direct sunlight.

The expiration date is 90 days from the roasting date.

<How to brew>

We recommend aging the coffee for 2 to 3 weeks after roasting and brewing it at around 92℃. ( Click here for the brewing recipe we use.)

Hand drip (hot): Yes Hand drip (iced): Yes
Immersion type (hot) : Yes
Immersion type (ice) : Yes
Cold brew coffee: Yes

< Bean details >

Farm: La Isla (Alvar Buena Vistamil)
Producer: Carlos Arrieta, Esteban Arrieta Country: Costa Rica Region: Lourdes de Naranjo, Alafera Variety: Geisha Processing method: Red honey Altitude: 1,390 - 1,450m
Roast level: Medium roast (1st crack finished)
Contents: 150g
Bean number: 3010
Direct material cost rate: 39.5%
Flavors: Jasmine, Earl Grey, Honey

＜Story＞

Café Albar is a family-run farm located in the West Valley, Lourdes de Naranjo, run by the Arieta family. The family owns five farms, including La Isla, and produces a variety of micro lots at the Buena Vista Micro Mill, which they established in 2013.
It also has the aspect of a tourist farm, and the eaves are decorated with beautiful flowers such as lavender and lemongrass. The simple yet carefully cared for garden is full of gentle elegance, reflecting the good nature of the Arietta family and providing a soothing atmosphere for the many visitors.

Since launching Micro Mill in 2013, it has been highly praised by roasters in the UK and other European countries. This is due to the sincere attitude of producing coffee that maximizes the characteristics of Albar every year, and the trust in the quality that has been improved through repeated improvements. It boasts consistent quality control from seed to cupping, and continues to research varieties in cooperation with Alsacia Farm, which is operated by Starbucks, to find varieties that are compatible with the farm and are optimal in terms of both cup quality and yield.
We are also exploring sustainable coffee production with less environmental impact by protecting the natural forests on our farms, creating organic fertilizer from recycled pulp, and reducing the use of chemical fertilizers and pesticides.

When La Isla Farm was purchased in 2015, it was abandoned and dilapidated farmland, but by cultivating and rezoning the land, they planted new SL28, Villa Sarchi, Ethiopia, and Geisha trees, and replaced the old ones to reduce the risk of disease. They plan to aim for stable production by making selections based on a 3-5 year mid-term plan.
There are several water sources on the farm, and through meticulous farm management, we make the most of the natural blessings.

<Purification method >

Albar's red honey process is a highly unique process that is the result of many years of trial and error.

At Albar, we are committed to harvesting cherries when they are fully ripe and at their peak sugar content, but these cherries have a thick mucilage, and depending on the humidity and temperature during drying, they may not dry out properly, which can lead to unintended changes in flavor due to the chemical reactions of the mucilage. In particular, climate change in recent years has had a large impact on the harvest season, and to control this, we used a technique called reposado, which involves resting the cherries for 24 to 30 hours after harvesting, and applied a free-washed process using a fermentation tank.

First, the cherries are left to rest, allowing the mucilage components to penetrate into the parchment. The pulp is then removed, and the parchment is fermented in a fermentation tank for about half a day before being washed with water. The wet parchment of Albar, which originally has a thick mucilage, is reduced to about 50% mucilage by going through a short washing process. This combination reduces the risks of the drying process while maintaining the characteristics of red honey. As a result, the cup becomes more transparent, and the flavor changes caused by the weather are also reduced. The coffee is then dried for about 18 days. It is finished with a moisture content of about 10.5%, and after 40 days of resting in a warehouse, a coffee that maximizes the characteristics of Albar is completed.

<Production cost (per 150g)>

① Direct material cost:
The cost of materials allows you to directly gauge how much it costs to produce roasted beans.
(Example) Green beans, zipper bag with valve, front seal, back seal
The direct material cost rate for these beans (direct material cost ÷ list price × 100 ) is 39.5 % .
②Indirect material costs:
The cost of materials, which cannot be directly calculated as the amount required to produce roasted beans.
(Example) Teeth and rubber parts of a seal cutter ③ Direct labor costs:
Labor costs are a direct measure of how much it costs to produce roasted beans.
(Example) Salaries paid to employees involved in production such as roasting and putting roasted beans into bags. 4) Indirect labor costs:
Labor costs are not directly measured in terms of how much it costs to produce roasted beans.
(Example) Salaries paid to employees not involved in manufacturing, such as clerical work ⑤ Direct expenses:
An expense that directly determines how much it cost to produce roasted beans.
(Example) Expenses incurred when outsourcing some of the manufacturing-related processing, such as putting roasted beans into bags, to an external company. 6. Indirect expenses:
Expenses that cannot be directly measured in terms of how much it cost to produce roasted beans.
(Example) Electricity/gas costs used for roasting, depreciation costs for the roaster, electricity costs for storing green beans at low temperatures

The total of the above items ① to ⑥ is the manufacturing cost.
*Total cost is the cost when the manufacturing cost, selling expenses incurred in selling the product, and general administrative expenses incurred in managing the entire store are included.