Costa Rica, Geisha

Costa Rica, Geisha

Geisha, one of the ancient Ethiopian wild coffees, is a highly prized and an exceptionally fine coffee varietal characterized by a soft, delicate profile and quietly complex aromatics that reward patient attention with notes of lavender, cocoa and hints of molasses. It is grown high in the mountains along the border with Panama on the Coffea Diversa plantation. Coffea Diversa grows over 200 coffee varietals and has developed a botanical garden approach to coffee production with is, unique in the world.
£20.00 per 125g
... / per 6oz Cup A Note on pricing
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Climate / Geography

Costa Rica is a region that is not traditionally known to produce coffee due to its geography, being so difficult to reach only a few people have tried to grow coffee there. This region, however, has one of the best micro-climate, soils, and altitude to grow coffee in the world. The altitude range at the garden is 1200-1350 meters above sea level. Coffea diversa garden enjoys a very particular micro-climate. Since it is very close to the top of the Talamanca Mountain Range in La Amistad International Park, it has the influence of both, the Atlantic and the Pacific Ocean climates, a rare phenomenon that has an effect in the taste profile of its coffees.

Technical Information

  • Country: Costa Rica
  • Altitude: 1200 metres
  • Method: Fully washed

Additional Info

Geisha, one of the Ethiopian wild coffee varieties, is an ancient and very rare coffee variety. It has been transported to Costa Rica, close to the Panamanian border, to an incredibly special plantation that grows the largest number of different coffee varieties in the world. Coffea Diversa has pioneered the botanical garden approach to coffee cultivation in which aspect the estate remains unique. Whereas most coffee farms in the world are mono-varietal, Coffea Diversa has developed a completely different approach. The estate grows many different rare and exotic coffee botanical varieties and cultivars, it is in fact a multi-varietal farm. You can not find most of the varieties grown here anywhere else in the world; Coffea Diversa is the only place growing them commercially. The main reason why many of these rare and exotic coffee botanical varieties are not grown commercially is that their generally extremely low yield and susceptibility to diseases make them unattractive to most coffee growers. Coffea diversa has the largest private coffee variety collection in the world with about 200 botanical coffee varieties & cultivars so far. So, like in a conventional flower garden in which you find many types of plants producing many different types of flowers, at the Coffea diversa garden you will find many different types of rare coffee botanical varieties & cultivars, that's why it is said that Coffea diversa is not a coffee farm, it is a coffee garden...

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Coffee is the solution..who cares what the question is.

  • Grind fresh

    An investment in a small grinder will take your coffee pleasure up from a 7 to a 9 in a single swoop.  Many of coffee's richest and most delicious flavors are lost within less than a minute of grinding - escaped sensory pleasure that could have been yours. The simple act of grinding your beans fresh gives you the maximum ability to unlock what your coffee has to offer.

  • Keep it fresh

    Stale beans loses flavor. Keeping beans fresh is easier than you think. Once opened, store your bag of coffee in a cool dry place.  We recommend using a vacuum sealed storage container to maintain aroma and rich, full coffee flavor.

  • Engage your senses.

    Engage all your senses to get the most from your coffee - like excellent wine, coffee (at it's finest) is a multi-sensory joy.

  • Less is more

    To get the most from your coffee we suggest drinking from a small glass. By drinking your coffee in a small glass (we sometimes use brandy glasses) and interspersing your sips with a little water, you will experience huge flavours from every mouth full.

  • Water and oxygen bring coffee to life

    Saliva helps to liberate the volatile aromas in your mouth and a big breathe of oxygen helps to carry those aromas up through the mouth and into the nose for retronasal smelling to take effect.  Our Head Taster, Guy Wilmot is obsessive about hydration as being one of the secrets to his success in the cupping room.

  • Heat your cup, drink it now

    Steamed milk drinks like Cappuccino, Latte and Flat White are little daily pleasures we love. Be careful to not over heat beyond 70C as milk starts to burn and loses it's sweet deliciousness.  To avoid the temptation, use cold milk in a cold jug when steaming and make sure you have heated your porcelain cup.  Enjoy your drink as soon as it is prepared (they call it espresso for a reason) - it'll be the perfect temperature without being overheated!

  • Save Money and Time, whilst enjoying higher quality coffee.

    Why not pick up an Impress Brewer from our accessories section. The Impress Brewer is not only a coffee plunger but also doubles as a thermal travel mug.  You can therefore brew your coffee on the go and enjoy it on your commute instead of spending money on coffee at a coffee shop... This way you can select your favourite type of coffee and enjoy it on a daily basis.

  • Did you know?

    Did you know that the 500 billion disposable cups we manufacture annually placed end to end could circumnavigate the earth 1,360 times? Why not try a KeepCup and do your part for the environment and look good whilst doing it..

  • How do you take yours?

    Apparently, espresso is regulated by the Italian government because it is considered an essential part of their daily life.

  • Did you know?

    Coffee is actually a fruit. Well…the bean comes from a ripped berry that is hand-picked. Could this be considered as your 5-a-day? We’ll let you decide.