Ikore Kofi Costa Rica El Puchol - Bajo Zapote Geisha
Added October 2026
Coffee
- Origin
- Bajo Zapote, Naranjo, Valle Occidental, Costa Rica 🇨🇷
- Roast
- Light-Medium
- Processing
- Honey
- Varietal
- Geisha
- Elevation
- 1,500 MASL
Brew Profile
- Brew Ratio
- 1:16
- Temperature
- 95°C
Single Serve
Batch
Aiden App Quick-Input
Enter these settings top-to-bottom in the app's Create Profile screen.
- Profile Name
- Ikore Kofi Costa Rica El Puchol - Bajo Zapote Geisha
- Temperature
- 95°C
- Coffee-to-Water Ratio
- 1:16
- Bloom
- ON
- Bloom Ratio
- 1:2.5
- Bloom Time
- 40s
- Bloom Temperature
- 95°C
- Single Serve Pulses
- Number of Pulses
- 3
- Time between Pulses
- 25s
- Pulse 1
- 95°C
- Pulse 2
- 95°C
- Pulse 3
- 95°C
- Batch Pulses
- Number of Pulses
- 3
- Time between Pulses
- 30s
- Pulse 1
- 95°C
- Pulse 2
- 95°C
- Pulse 3
- 95°C
Notes
Sourced from Ikore Kofi, a specialty roaster founded in Valencia, Spain in 2014. This honey-processed Geisha is from El Puchol in Bajo Zapote, in the Naranjo canton of Costa Rica’s West Valley (Valle Occidental), grown at 1,500 MASL. SCA score +87, the highest of the Ikore Kofi lots in this collection.
Expect a floral, layered cup. Jasmine on the nose, stone fruit and raisin through the body, and vanilla with brown sugar underneath. Lime adds a bright lift at the finish. The honey process keeps some of the fruit’s mucilage on the bean, which brings the raisin-and-sugar sweetness and rounds out the Geisha’s florals.
Brewed as a Light-Medium honey at a constant 95°C with a 1:2.5 / 40s bloom, based on Phil & Sebastian’s honey-processed Costa Rica, Smooth Operator. The temperature is in the upper part of the Light-Medium range because 1,500 MASL is the Strictly Hard Bean threshold. It stops short of 96°C to protect the jasmine, given that Ikore Kofi roasts have tended to extract darker than their label suggests.