Mirazu - Geisha
strawberry compot, peach, lyhee, honeysuckle, bergamot
produced by Héctor Esteban Sánchez at Finca Mirazù in Costa Rica. A show-stopping, Geisha-heavy field blend combining Geisha with the farm’s “Catajo” blend of Geisha, Caturra and Catuai, it is lush, floral, fruit-saturated and remarkably structured. Using a unique “raisin honey” process, the cherries are dried until raisin-like before the skin is removed, leaving some mucilage on the beans to continue drying and develop an exquisite harmony of brightness, sweetness and depth.
The Story
In Costa Rica’s Tarrazú highlands, the story of Mirazù begins with the people who grow it. Producers Héctor Esteban Sánchez and Dinia Monge Badilla are behind this Catajo Geisha Blend, bringing together the character of their origin with the fragrant appeal of Geisha. It is a blend of coffee varieties from one origin, with its own layered personality.
An intriguing part of that story happens after harvest. Using the raisin honey process, whole coffee cherries begin drying before their skins are removed. The beans then continue drying with their sticky fruit mucilage still attached. Timing matters: careful drying and regular turning help guide fermentation and preserve the coffee’s character.
For Asylum Coffee’s Mirazu, that journey finds its expression in strawberry compote, peach, lychee and honeysuckle—a fruit-filled profile with a delicate floral touch.
Brew a cup, give it a moment to cool, and take your time with it. Mirazù is an invitation to pause and enjoy the details: the fruit, the flowers, and the work that began long before the coffee reached your hands.
How We Brew It
Filter : 16g in , 225g out, 1.45 - 2.00 min
water temp : 91°C
Comandante C40 : 24 clicks
Best For
- Filter