Costa Rica Cumbres de Poas

cumbres bag.JPG
cumbres bag.JPG

Costa Rica Cumbres de Poas

from 17.00

Notes of grape soda, strawberry wine and honeydew.

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Region: Sabanilla de Alajuela, Central Valley, Costa Rica

Producer: Francisca and Oscar Chacon - Finca Las Lajas

Altitude: 1,500 masl

Varietal: Caturra, Catuai, Villa Sarchi

Process: Black Honey

Latitude: 9.9452 N 

Longitude: 84.0392 W

The most defining details of this coffee result from the black-honey processing.  Look for a wild and dynamic flavor profile in the cup reminiscent of strawberry and grape soda.  Super unique with great clarity of flavor.   

The black honey process results in extreme sweetness and fruitiness in the cup along with a dynamic acidity. All of this is a result of relatively intense fermentation in the coffee seed when processing.  The Chacons processes their honey processed and natural processed and natural coffees according to the weather at the time of processing and they control the perception of fruit in the flavor profile through specific fermentation practices.  

The darker honeys are processed in times of cooler, cloudier weather as the coffee is not moved much during drying therefore the mucilage is allowed to dry on to the seed undisturbed. The coffee is not moved as much in cooler weather because it needs the radiant heat of the patio or from the other beans to allow it to ferment and dry properly. Therefore, the weather allows for an extended fermentation and drying time.

A fruitier and brighter profile in all coffee, washed, honey or natural coffees is typically the result of a more intense fermentation and/or a longer fermentation of the sugars and proteins in the coffee cherry or mucilage during processing.

In this coffee the processing drives the flavor profile much more than the flavors from the terroir or varietal. The Chacons are experts in honey and natural processed coffees because they know how to control their fermentation to produce extremely unique and special coffees.