This is an experiment we tried with Francisco and his team at Sumava this season. We've found it's evolved the cup profile to having more intensity and more complexity. There's a distinct dark berry note that's very persistent, with a creamy, mouth-filling body and long, long cacao nibs. There's hints of stonefruit that present as the cup cools as well - reminiscent of Sumava Honey.
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 honey process, which is incredibly sweet, round and velvety.
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 Catuai species which is juicy, citric and sweet. We feel it's a fantastic single origin filter or espresso offering.
Region: West Valley
Country: Costa Rica
Producer: Francisco Mena
Process: fermented anaerobically whole cherry, then pulped, then fermented a secondary time with mucilage, washed and dried on raised beds.
Elevation: 1670 - 1780m
Tasting Notes: Blackcurrant, Candied Peach, Cacao Nibs
Roasted For: Filter