Brewing Dealers from Málaga work here with a Costa Rican Geisha, which—thanks to its natural processing—has a slightly fuller and juicier profile than what you might typically associate with this variety. Yet it doesn’t lack elegance or distinctive aroma. The first sip of Lalo reveals a pronounced fruitiness, blending notes of strawberries, cherries, and blueberries, while the finish brings a sweeter tone reminiscent of maple syrup. The result is a sweet and layered pour-over with a purely fruity character that captivates with its intensity yet never feels heavy.
Behind this coffee is Eduardo Ramírez and his La Victorina farm in the Tarrazú region of Costa Rica. The coffee trees here grow at an altitude of approximately 1,850–2,100 meters above sea level, in conditions that promote slower ripening of the coffee cherries. Eduardo entered the world of coffee production through his work in quality control and coffee processing. He is a certified Q Grader, serves as a judge for the Cup of Excellence competition, and in 2019 became the Costa Rican national cupping champion. For this lot, he chose Geisha, a variety prized for its delicate texture, high aromatic intensity, and complex flavor profile.
At Lalo, the cherries are left whole after harvest, and the coffee undergoes natural processing. The bean therefore remains inside the fruit during drying and gradually absorbs some of its sweetness and fruity character. This is precisely why this lot features such pronounced notes of red and dark fruit, along with a fuller, syrupy sweetness. The natural method here does not push the Geisha toward excessive fermentation, but rather emphasizes its juiciness and gives it a slightly more distinctive and playful character.