01
Floral clarity & detail
Pour-over
- Dose
- 15 g
- Water
- 250 g
- Ratio
- 1:16.7
- Grind
- Medium-fine
- Temperature
- 93 °C
- Time
- 2:45–3:15
Jasmine and mandarin clarity with peach sweetness and a clean finish.
Single Origin · West Valley, Costa Rica
Geisha Red Honey
Jasmine · Mandarin · Maple syrup · Peach
A fragrant Red Honey Geisha from Volcán Azul, created to preserve floral detail, ripe fruit and elegant sweetness.
Jasmine
Mandarin
Maple syrup
Peach
From $35.00
Producer
Alejo Kahle Castro
Process
Red Honey
Variety
Geisha
100% Costa RicanFarmed and roasted at origin
Fresh roast scheduleRoasted Monday, Wednesday and Friday
Worldwide shippingDelivered from Costa Rica
Coffee at a glance
The essentials, without the jargon.
Everything that shapes the cup—producer, place, variety and process—presented in one clear view.
Producer
Alejo Kahle Castro
Farm
Volcán Azul
Region
West Valley / Poás
Variety
Geisha
Altitude
1,500–1,600 m.a.s.l.
Process
Red Honey
Harvest
January–March
Roast options
Light & Medium
Brew recommendations
Three reliable starting recipes.
Start here, then adjust grind or yield to your water, equipment and preferred intensity.
02
Clean, layered sweetness
Chemex
- Dose
- 30 g
- Water
- 500 g
- Ratio
- 1:16.7
- Grind
- Medium-coarse
- Temperature
- 93 °C
- Time
- 4:00–4:30
A layered, tea-like cup with maple sweetness and delicate fruit.
03
Soft, aromatic sweetness
AeroPress
- Dose
- 15 g
- Water
- 230 g
- Ratio
- 1:15.3
- Grind
- Medium
- Temperature
- 90 °C
- Time
- 2:00
Soft florals, ripe peach and a rounded maple-syrup finish.
Producer & origin
An aromatic Geisha from the slopes of Poás
Alejo Kahle Castro produces this Geisha at Volcán Azul beside Poás volcano in Costa Rica’s West Valley. The farm pairs a strong quality focus with long-term protection and restoration of tropical forest.
Geisha is valued for fragrance, clarity and delicate fruit. This lot expresses those qualities through jasmine, mandarin, maple syrup and peach, with a creamy sweetness and lively acidity that remain clear in both Light and Medium roasts.
The process
Red Honey for sweetness without losing clarity
After pulping, the coffee dries with its mucilage intact. The lot rests initially before regular turning, and is covered in the afternoon to retain warmth and protect it from early-morning humidity.
The carefully controlled drying period builds sweetness and texture while preserving the floral and citrus character that makes this Geisha distinctive.
Roasted at origin
Costa Rican coffee, shaped and roasted close to where it grew.
Roasting in Costa Rica keeps Nordico connected to producers, harvests and the landscapes behind each coffee. It turns origin from a marketing line into an operating reality.
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