Costa Rica Black Honey
This Costa Rica La Esperanza de Tarrazu Familia Monge Black Honey is a Royal Coffee Crown Jewel.
It is lush and rich with a full body. This honey-processed Costa Rica is richer and sweeter than the yellow processed we have been featuring lately. This coffee is sweet and syrupy with red fruit. In the cup, this heavy bodied is luscious and bold.
Note: Customers who liked the lighter body of the Yellow Dota we had before, should try our Nicaragua.
We are proud to bring this exceptionally high scoring coffee to our customers from this family producer in Costa Rica who has been growing coffee for 40 years. The Monge family has deep roots supporting their own local community, and collaborates with local charity organizations. And while their farm might be small, they have a diverse rotation of crops including citrus, mango, guava, plantain, and banana. This harvest is a unique "black honey" process which skips the washing and controlled fermentation stages of coffee preparation, saving water and time.
Introduction by Chris Kornman (from Royal Coffee Crown Jewel blog)
This unique, bold offering is sourced from Gustavo, Rodolfo, and the rest of the Monge family in Central Costa Rica. We picked up a ton of exciting, vibrant flavors in the cup, including blackberry compote, plum jam, and a complimentary herbal piney note. It’s a zesty, riveting coffee ready for adventurous cuppers and roasters alike.
The Monge family have been growing coffee for 40 years in La Esperanza de Tarrazu, and are deeply invested in their community. They collaborate with the local development association to coordinate school and church functions, and donate coffee to charity annually.
The farm is just 5 hectares, yet the Monge family have diversified their crops including lemon, orange, mango, guava, plantain, and banana. This particular harvest is processed as a “Black Honey.” Honey processing is a form of semi-washing wherein the cherry skin and most of the fruit are stripped away and the remaining sticky mucilage is left to dry on the pergamino. Skipping the washing and controlled fermentation stages tends to increase fruity flavors in the coffee, and has the added benefit of saving water and time. “Black” honeys tend to have the maximum amount of fruit left on the seed after pulping, though each producer’s definition of their honey color can differ slightly.