Image 1 of 1
Image 1 of 1
Image 1 of 1
Image 1 of 1
Tasting notes: Honey, unrefined sugar, notes of lemon, mild bittersweetness.
Country of origin: Costa Rica
Region: Lourdes de Naranjo, Alajuela, West Valley
Process: Washed
Roast level: Full City+ (Medium-Dark)
About the region: It brings us great pleasure to feature coffee from Sumava coffee farm for the first time this year. This coffee is quite unique, and really tastes different than what you would expect from Costa Rica. This lot comes from a farm run by long term Costa Rican supplier, Francisco Mena. Sumava is located in Costa Rica's West Valley region, within Lourdes de Naranjo. The coffee is grown between 1650 and 1750 meters above sea level. The "Milenio" variety is what's called and F1 Hybrid, bred by crossing Timor Hybrid for disease resistance and Rume Sudan from Ethiopia for good cup quality. It was processed using what's referred to as "White Honey" in Costa Rica. First, the outer fruit is mechanically pulped leaving behind a thin layer of fruit mucilage intact for the dyring phase, which takes 2-3 weeks.
Tasting notes: Honey, unrefined sugar, notes of lemon, mild bittersweetness.
Country of origin: Costa Rica
Region: Lourdes de Naranjo, Alajuela, West Valley
Process: Washed
Roast level: Full City+ (Medium-Dark)
About the region: It brings us great pleasure to feature coffee from Sumava coffee farm for the first time this year. This coffee is quite unique, and really tastes different than what you would expect from Costa Rica. This lot comes from a farm run by long term Costa Rican supplier, Francisco Mena. Sumava is located in Costa Rica's West Valley region, within Lourdes de Naranjo. The coffee is grown between 1650 and 1750 meters above sea level. The "Milenio" variety is what's called and F1 Hybrid, bred by crossing Timor Hybrid for disease resistance and Rume Sudan from Ethiopia for good cup quality. It was processed using what's referred to as "White Honey" in Costa Rica. First, the outer fruit is mechanically pulped leaving behind a thin layer of fruit mucilage intact for the dyring phase, which takes 2-3 weeks.