GESHARY COFFEE

MARIO MARIN

Located in the Tarrazú region, which represents Costa Rica’s specialty coffee production area, they are fully utilizing their original micro-mill to create innovative processing methods.
You can enjoy the complex taste of geisha created by the combination of the terroir and processing method.

  • Taste

    By processing the fully riped cherry with moderate anaerobic fermentation and two-step drying, a sweet acidity like Pineapple stands out in a smooth mouthfeel, and a floral aroma remains for a long and pleasant lingering finish.

Mario Marin
若き生産者の革新と情熱

MARIO MARIN
Country
Costa Rica
Region
Tarrazú
Altitude
1,350m~1,700m
Harvest season
December~February
Process
Special

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