The volcanic soil and heavy rainfall where our Costa Rica Sumava is grown creates a lush and nutrient-rich environment, perfect for growing coffee. The owner of this farm, Francisco Mena, is a leader and innovator in the specialty coffee sector and experiments with different processing methods, coffee varieties and drying practices to create exceptionally delicious coffees. This honey processed lot from the west valley strikes the perfect balance of complexity and subtle fruitiness that truly shines in the cup.
This white honey processed lot strikes the perfect balance of complexity and subtle fruitiness that truly shines in the cup. Nuanced, yet soft and delicate, with underlying nougat sweetness, this lot is like warm sunshine.
Costa Rica Sumava hails from Lourdes de Naranjo in the West Valley of Costa Rica. Francisco Mena, the farm’s owner, is a leader and innovator in the specialty coffee sector. He experiments with different processing methods, coffee varieties and drying practices to create exceptionally delicious coffees.
The climate at Sumava is tropical with intermediate humidity and just two seasons like most of Central America, dry and rainy. They have year-round intermittent light showers influenced from the Atlantic side of the country and rich volcanic soils. Sumava is located in the West Valley growing region. It’s near El Chayote Natural Reserve and the Central Volcanic Mountain Range. The farm faces the Pacific Ocean and the Gulf of Nicoya. This location provides sunny mornings and cloudy afternoons with light showers, creating healthy coffee plants year-round. They use cypress trees as borders and windbreaks for the farm. In addition, they’ve planted Tubu and Trueno species shade trees planted over the coffee shrubs.
The farm uses agronomical practices including weed management using mowers and mountain microorganisms produced on the farm as a complement to NPK fertilizer. The yearly harvest is from January to April when there is a cool climate with temperatures between 50-70 degrees Fahrenheit. This year our lot of coffee is a yellow honey process. First, they process the harvested cherries in a Penagos micromill. Next, the workers remove the cherry peel, but a small amount of the fleshy insides called the mucilage remains intact while the beans are dried. Lastly, they sundry the beans on raised beds for 22-25 days.
Altitude: 1670-1790 masl
Process: White Honey