When life gives you lemons, make lemonade. Imagine a coffee that's refreshing like freshly squeezed lemons with the perfect ratio of brown sugar to balance it out. Then berry-like complexities come to life with soft floral qualities. It's as if this coffee tastes like Spring-time.
Black Honey has all the mucilage left on from the coffee cherries before being left out to dry. This leads to a molasses like mouthfeel and rich sweetness in the cup. Complimenting crisp citrus and floral notes, with some rich dark berry qualities
Francisco Mena, is the proprietor of Sumava and oversees operations. Each year we've been to Costa Rica (each year since 2015) to visit and tour other farms and mills, we've stopped in for a visit to Sumava to see the upgrades. It's one of the most organized coffee operations we've set foot on. This year we're offering an anaerobic fermentation, which lends a milky body and complex acidity to the cup profile.
In 2016, Sumava won the Costa Rica Cup of Excellence which is an incredibly prestigious award. The coffee they submitted to the competition was an incredibly rare species of coffee called Ethiopia H3 - which is not what we're featuring on our menu. Rather, we're featuring a Geisha which is juicy, citric and sweet.
Producer: Francisco Meña
Micro-Mill: Sumava de Lourdes
Country: Costa Rica
Build Date: 2014
First Year Rosso Purchased: 2016
Region: West Valley, Costa Rica
Processing Techniques Purchased: Black Honey
Elevation: 1670 - 1780m
Tasting Notes: Sweet Lemon, Sugarcane, Blackberry
Roasted For: Espresso or Filter
This is the third year working directly with Francisco Meña.