Costa Rica Sumava Estate Costa Rica Sumava Black Honey Process Coffee Introduction

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FrontStreet Coffee - Costa Rica Sumava Estate Black Honey

Costa Rica was the first country in Central America where coffee was introduced for cultivation, with a long history and a comprehensive system from production to sales. Located in the Central American isthmus, Costa Rica enjoys natural advantages of sunshine and land. The climate is simultaneously moderated by Pacific and Atlantic ocean currents and sea breezes, producing coffee with characteristics of local microclimate and terroir conditions. Within the country, many towering volcanoes reach 2,000 meters in altitude, allowing coffee cherries to slowly grow in fertile volcanic ash soil and high-altitude cool environments, cultivating coffee beans with complete and rich flavors. After years of development, there are eight major producing regions, among which Tarrazú, Central Valley, and Western Valley are the three most renowned and highest-quality regions.

Sumava Estate in Costa Rica is a very young estate. Originally engaged in the coffee trade business, Francisco Mena acquired this land and preserved most of the original forest, developing only a small portion as a coffee cultivation area to maintain the estate's natural ecological balance. Sumava Estate is located in the Western Valley region of Costa Rica, near the city of Naranjo, at an altitude between approximately 1,670-1,790 meters. The cultivated varieties are Caturra and Catuai, which are natural variants of Bourbon.

Coffee Bean Processing Method:

Using black honey processing, approximately 80% of the mucilage is retained. The beans are placed on raised beds under shade structures and sun-dried for about 20 days. This reduces direct sun exposure, requires a longer drying time, and necessitates more frequent turning of the beans to reduce moldy beans and allow for more thorough sugar conversion.

Green Bean Information:

Region: Western Valley

Estate: Finca Sumava de Lourdes

Variety: Caturra

Altitude: 1,700 meters

Processing Method: Black honey

Soil: Volcanic geology

Harvest: December to March of the following year

Flavor Description: Brown sugar, floral notes, citrus, pomelo, sweet spices, sweet and rich mouthfeel

Caturra, varietal Caturra, Coffea arabica var. caturra. First discovered in São Paulo state, Brazil in 1937, it is a natural mutant of Bourbon. Currently widely cultivated in Central and South American producing regions such as Brazil and Colombia.

Pour-over Reference:

Using a Hario V60 dripper, 16g of coffee with 32g of water, bloom for 30 seconds, extract at 89-90°C water temperature, 1:15 ratio, medium-fine grind (Komachi 3.5). Second pour to 110ml, pause until water level drops, then slowly pour again with even speed, keeping water level not too high. Final pour to 233ml, extraction time 2:15 seconds. Rich sun-dried sweetness. Everyone can fine-tune according to their own taste preferences.

Sumava Black Honey Flavor:

The wet aroma has sweet spices and a subtle fermented fragrance. Upon entry, there's the sweet and sour taste of citrus, blackberry, orange, and cherry. The middle note reveals almond and raisin flavors, while the finish features caramel sweetness.

Important Notice :

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