Café La Cumbre is a 10 hectacre farm in the Tarrazú region of Costa Rica that is known for producing exceptional coffees.  It is one of the more respected farms in a region already long considered a haven for specialty arabica coffees.  The La Cumbre farm is often pointed at as an outstanding representative of Tarrazú arabica specialty coffees.  Three generations have grown coffee on their slopes with the third generation Minor Jiménez Abarca and his wife Nancy Gaitán Cruz officially taking over the farm in 2014.  Employing a degree in agricultural engineering, Minor has used the farm to showcase new and more efficient innovations in farming and sustainability.

Starting with an exceptional coffee and then using a honey process (drying the coffee with the fruit of the coffee cherry intact) often produces a more fruit forward flavor, also known as standard honey process, pulped natural process or yellow honey process.  By further slowing the drying time allows a natural fermentation to occur as the fruit and sugars degrade around the beans of the coffee as it dries.  A typical extended period (5-10 days), also called red honey, produces unique flavor notes to that process.  Taking that process one step further, with between 15-25 days of extended drying, black honey process is the result and the process used to create these specific marvelous beans. Because the thick mucilage retains high moisture and dries very slowly and in a controlled manner under dark tarps on raised beds, the natural sugars and pectins undergo gentle, extended fermentation. Farmers must constantly monitor and rake the beans to prevent mold and over-fermentation.

In the cup, fruitiness abounds in the aromas are the initial impressions and first sips present a distinct medium acidity with a big sweetness and notes of citrus, berries, candied nuts and even a slight cola flavor.  Unmistakeable complex notes that demonstrate the potential of this unique black honey processing.

Single Origin: grown on a single family owned and operated farm in San Ganbriel de Tarrazú, Costa Rica

Roast: Medium

Process: Honey Process with an extended time period (over 15 days) in which the mucilage of the coffee ferments with as the coffee dries. Raised bed drying with finishing in mechanical dryers.

Varietal: Centroamericano H1

Elevation:  1600 to 1800 meters

Certified Fair Trade, certified Bandera Azul (sustainable ecological practices certification for Costa Rica).