Costa Rica Dragon Gesha

Tarrazu, Costa Rica. Cerro Dragon Micromill. Luis Fernando Prado.
Honey Process. Gesha Varietal.
Guava. Strawberry. Raspberry. Rosehip Tea.

This is our first-ever roast of the famed Gesha varietal and it turned out fantastic. Soaring fruit notes with traditional Gesha floral overtones and a clean Honey Process finish. We're super proud to be serving this coffee -- don't miss it!

This coffee comes to us through green coffee importers Genuine Origin, who provided all these fantastic details about it we've listed below:

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.

The Gesha (or Geisha) 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 Gesha lots, setting record prices at auction. Although it is low-yielding and requires careful maintenance, Gesha continues to attract farmers and roasters alike thanks to its exquisite flavor potential and the high price it fetches.

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.