Costa Rica Mirazu D'cafetal Catajo Geisha Blend Yeast Washed
Coffee Flavor
The flavors of coffee are derived from the breakdown of various nutrients in the green coffee beans during roasting. Heat causes these compounds to degrade into a variety of aromatic molecular structures, resulting in a wide spectrum of flavors. High-quality coffee beans naturally possess a rich aroma that evolves at different temperatures—high, medium, and low—offering a delightful and nuanced experience worth savoring.
Costa Rica Mirazu D'cafetal Catajo Geisha Blend Yeast Washed
Lavender, peach, green apple, grapefruit, vanilla, cane sugar
哥斯大黎加 米拉蘇莊園 (Costa Rica Mirazu)
Esteban Sanches, originally a member of the neighboring Pequeño Luz Estate family, spent 20 years managing green coffee processing and has extensive expertise in both cultivation and processing research. Driven by his commitment to coffee quality, he established Mirazu Estate independently. The name “Mirazu” means “overlooking Tarrazú,” reflecting the estate’s prime location at one of Tarrazú’s highest points, where its microclimate offers significant advantages for coffee cultivation.
In his spare time, Sanches focuses on researching machinery and coffee cultivation techniques. He emphasizes that coffee quality starts with the trees themselves: while machines can separate good beans from bad, if the beans are all of high quality, there is no need for sorting equipment. He adds, “Nature has gifted us a beautiful environment, and by caring for the coffee with love, we give back and share its value.”
The coffee tree, botanically classified under the Rubiaceae family and the Coffea subgenus, is an evergreen tree. Coffee beans are the seeds of the coffee fruit. There are three main varieties: Arabica, Robusta, and Liberica. These three varieties cannot crossbreed to produce different subspecies. The world’s specialty coffee comes from the Arabica variety, and within Arabica, there are various subspecies resulting from evolution, hybridization, and mutation.
Catajo
It is a blended coffee from Mirazu Estate, composed of Small Geisha, Catuai, and Caturra varieties, offering a rich and layered flavor profile.
阿拉比卡咖啡品種 - 藝伎/藝妓/Geisha
Geisha coffee, once named one of the "World's Top 10 Most Expensive Coffees" by Forbes, is a legendary name in the world of specialty coffee. However, there is significant confusion surrounding the Geisha variety, as several genetically distinct plant types are referred to as Geisha, many of which share a similar geographic origin in Ethiopia. Recent genetic diversity analysis conducted by the World Coffee Research confirms that the T2722 variety cultivated in Panama is both unique and consistent. When well-managed in high-altitude regions, this variety is strongly correlated with exceptional cupping quality and is renowned for its delicate floral aroma, jasmine notes, and peach-like fragrance.
The Geisha variety that has thrived in Panama for over 60 years is the T2722 variety. It was originally collected in the 1930s from the coffee forests of Ethiopia. The seeds were sent to the Lyamungu Research Station in Tanzania and later transported to Central America in 1953, where they were documented at the Centro Agronómico Tropical de Investigación y Enseñanza (CATIE) in Costa Rica under the designation T2722. During the 1960s, it was recognized for its tolerance to coffee leaf rust and was distributed by CATIE across Panama. However, due to its fragile branches, it was not favored by farmers and thus was not widely planted. It wasn’t until 2005, when the Peterson family of Boquete, Panama, entered this coffee into the Best of Panama competition and auction, that the variety gained fame. It received exceptional praise and set a record for green coffee auction prices at the time.
Regarding the name "Geisha," the spellings "Geisha" and "Gesha" are often used interchangeably. This is related to phonetic transliteration, as there is no fixed translation from Ethiopian dialects to English. The variety was originally recorded as "Geisha" in planting records. Over the decades, coffee researchers and cultivation databases maintained this spelling, leading to its widespread promotion and use within the coffee industry. The variety was first collected from a mountain in Ethiopia, the name of which is typically translated into English as either "Gesha" or "Geisha."
In recent years, the cultivation of the Geisha variety has gained popularity worldwide, achieving remarkable success in major coffee competitions. This includes regions in Central and South America such as Guatemala, Costa Rica, El Salvador, Colombia, and Peru, where the variety has often been transplanted from Panama's T2722. Additionally, Taiwan has also begun cultivating Geisha in many high-altitude regions. Typically, the higher the elevation, the more enchanting the coffee’s flavor becomes.
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阿拉比卡咖啡品種卡杜拉種(Caturra)
Caturra
Caturra, the Arabica coffee variety, is a mutant of Bourbon and was first discovered in Brazil. The taste has a sour taste of lemon or citrus, and it has a fruity taste in terms of sweetness. Although the sweetness is not as good as Typica and Bourbon, the sweetness can be very good when properly roasted. The sweetness of Caturra is determined by the number and dosage of fertilizers applied by the grower, and the harvest period takes 2 years, and the cost of care is high, so the yield is still limited.
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阿拉比卡咖啡品種卡杜艾(Catuai)
Catuai, the Arabica coffee variety, is a hybrid of Caturra and Mundo novo. Caturra is short and Mundo Novo is tall. Later, the improved height is more convenient for harvesting. The taste is sweet, the sweetness performance is similar to that of Cattura, and the sourness is less, which improves the shortcomings of bad taste and poor flavor, and has a good sense of balance.
(Coffee Processes)
The term "processing methods" refers to the process of transforming ripe red coffee cherries into dried green beans. Each method has its advantages and disadvantages, influenced by the natural environment and the specific needs of the coffee-producing region. As a result, different regions adopt the processing method most suited to their conditions. This batch uses the following three processing methods, described below:
【Washed / Wet Processed】
Also known as the wet process, this method involves removing the skin and pulp of the coffee cherries before drying. The seeds are then fermented in water tanks to eliminate the remaining mucilage on their surface, followed by thorough washing and drying under sunlight or with mechanical dryers.
The washed process produces a cleaner and crisper flavor profile compared to the natural process. Coffees processed this way typically have lighter body, brighter acidity, and distinct fruit flavors. This method is often associated with specialty coffee due to its clarity and vibrant flavor expression.
JUSTIN INTERNATIONAL FOOD ENTERPRISE CO., LTD.
Tel: +886-3-358-6611
1st Floor, No. 30, Lane 120, Daxing Road, Taoyuan District, Taoyuan City
▶This product is covered by a NT$10 million product liability insurance.
▶Food Industry Registration Number: F-165601955-00000-0
▶ Our company’s cupper is certified as a CQI International Coffee Quality Appraiser.
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