costa rica coffee · cup of excellence
Costa Rica | Ivan Gutierrez - Gesha
by ilse coffee · canaan, usa
you'll taste tropical fruit before jasmine. this is costa rica | ivan gutierrez - gesha, a honey costa rica from ilse coffee.
the bean
- origin
- costa rica
- region
- west valley
- process
- honey
- varietal
- gesha, sl-28
- status
- in stock
common questions
What does Costa Rica | Ivan Gutierrez - Gesha taste like?
the cup leads with tropical fruit and jasmine florals, backed by honey and honeycomb sweetness. the honey process adds body and a soft, sticky sweetness that complements the lighter floral character typical of gesha.
How is Costa Rica | Ivan Gutierrez - Gesha grown and processed?
the coffee is grown in costa rica's west valley region by ivan gutierrez, using gesha and sl-28 varietals. it is honey processed, meaning the skin is removed but some fruit mucilage remains on the bean during drying, contributing to its sweetness and body.
How should I brew Costa Rica | Ivan Gutierrez - Gesha?
filter methods such as pour-over suit this coffee well, as they highlight the floral and tropical fruit notes without overpowering them. keep water temperature moderate, around 90-93°c, to avoid stripping the delicate jasmine and honeycomb qualities.
about ilse coffee
railroad street hums with the kind of quiet purpose you find in small new england towns, and ilse coffee sits right in that rhythm. the 4.8 stars from sixty-seven reviews tell one story. the steam rising from your cup tells another. this isn't about instagram moments or loyalty apps. it's about someone who gives a damn about your morning cortado, who remembers you switched to oat milk last tuesday. the beans get the attention they deserve here. proper extraction, careful timing, none of the burnt-offering approach that chains seem to worship. regulars cluster near the counter not because they have to, but because they want to. north canaan doesn't have room for coffee shops that phone it in. ilse earned its place the hard way, one cup at a time, proving that independent doesn't mean amateur. when your barista knows coffee this well, you taste the difference immediately.
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