Costa Rica La Pradera Geisha

This is from the famous La Pradera estate in the Tarrazu region of Costa Rica. La Minita bought this Costa Rican farm a couple years ago because it has just the absolute ideal altitude and climate (rain shadow) for growing geisha coffee. We bought it, and it is delicious. Geisha is commonly processed either via washed or natural process, but this one is anaerobic washed process. There is a LOT of information out there on how to roast geisha coffee. The consensus seems to be that it has a soft center and doesn't need as much air flow to fully roast. That you want to roast it about to the same level as any other nice Costa Rica, and that you shouldn't drink it for at least 3 days after roasting it. However, in my experiments, it seems like the very best roast can be obtained by treating it like a honey-process coffee (except roast it a few degrees darker than a honey coffee), which means lots of air-flow, slow steady heat, and small batch sizes. Everything about Geisha beans are delicate