COSTA RICA - CATAJO GESHA BLEND RAISIN HONEY BY MIRAZU D'CAFETAL -

€21,00

Springlike coffee blossom, silky jasmine and smooth pear flesh

Country	Costa Rica
Region	Tarrazú
A.S.L	1500-1850m
Harvest	peak season harvest November 2025
Producers	Hector Esteban Sánchez
Process	Raisin honey
Varietals	Catajo Gesha Blend
Notes	Springlike coffee blossom, silky jasmine and smooth pear flesh
Best for	filter

Located in the prestigious Tarrazú region—Costa Rica’s "Burgundy of Coffee"—Finca Mirazú (Mirazú D’Cafetal) is a pioneer in precision processing. The estate is owned and operated by Héctor Esteban Sánchez, a visionary producer who has transformed his family’s highland terroir into a world-class micro-mill. Situated at altitudes reaching 1,850 meters, the farm benefits from rich volcanic soil and a unique microclimate that promotes slow cherry maturation.

The Catajo Gesha Blend is a signature offering that combines the floral elegance of Gesha with the robust sweetness of Caturra and Catuai. This "field blend" is designed to create a multidimensional profile that balances high-toned aromatics with a heavy, structured body.

The Raisin Honey process is what truly elevates this lot. In this labor-intensive method, cherries are dried on raised beds until they shrivel and darken like raisins before being partially depulped. This allows the concentrated fruit sugars to penetrate the bean, resulting in a cup characterized by intense notes of lavender, strawberry, and sun-dried fruit. The result is a lush, syrupy coffee that consistently earns scores of 94 points or higher from experts like Coffee Review.

Finca Mirazú, also known as Mirazú D'Cafetal, is a premier micro-mill located in the heart of the Tarrazú highlands at altitudes up to 1,850 meters. Owned and operated by Héctor Esteban Sánchez, the farm is a masterclass in modern Costa Rican coffee production, focusing on limited-edition "nano-lots."
The estate’s name, "Mirazú," reflects its stunning vantage point overlooking the Irazú Volcano, which provides the mineral-rich soil essential for the farm's high-scoring crops. Unlike traditional large-scale estates, Mirazú prioritizes micro-climate precision and experimental processing. The family-led team oversees every stage—from the selective hand-picking of cherries to the proprietary Raisin Honey drying technique.
By combining high-elevation terroir with innovative methods like the Catajo field blend, the Sánchez family has secured a permanent spot on the global stage, consistently earning 90+ point scores and redefining the flavor potential of the Tarrazú region.

Because "Raisin Honey" processed coffees are packed with concentrated sugars, they can extract very quickly. A slightly coarser grind and lower water temperature prevent the cup from becoming muddy or overly "fermented" in taste.

Use harion v60 switch or kalita wave with Cafec T90 or Abaca paper

Dose: 15g coffee / 250ml water (1:16.6 ratio)
Water Temp: 91°C (196°F) — Keeping the temp slightly lower preserves the delicate lavender and jasmine aromatics of the Gesha.
Grind Size: Medium (think Kosher salt).

The Pouring Technique
Bloom (0:00 - 0:45): Pour 40g of water. Gently swirl the brewer to ensure all grounds are saturated. This "degassing" phase is vital for light roasts.
First Main Pour (0:45 - 1:15): Pour in slow, steady circles until you reach 150g. This agitation helps extract the bright strawberry and citrus acidity.
Final Pour (1:15 - 1:45): Gently pour the remaining water up to 250g. Aim for a center-pour at the end to keep the flow moving.
Draw Down: The brew should finish around 2:45 to 3:00.

Pro-Tip for the Raisin Process
If you find the coffee tastes a bit "heavy" or "winey," increase your grind size by one notch.

For a more syrupy, jam-like body that emphasizes the raisin honey sweetness, try the Aeropress with a standard upright method and a 2-minute steep time.

This coffee will also shine on the Weber BIRD!