Costa Rica Cafe La Cumbre Black Honey Reposado Centroamericano (GP)

This black honey reposado lot comes to us from Café La Cumbre, a farm in San Gabriel, Tarrazu run by 3rd generation coffee producers, Nancy and Minor Jiminez. Café La Cumbre has been producing coffee for 90 years and sits on 100 hectares of land at approximately 1650masl. The farm has been passed down for three generations and employs almost three hundred people for harvesting and farm maintenance.

To produce this reposado honey lot, they rested the ripe cherry for 36-40 hours, allowing the natural sugars from the pulp and mucilage to incorporate into the grain and intensify its sweetness. Then, they de-pulped the cherry, pre-dried it on patios and fully dried it in the mechanical dryer.

Café La Cumbre produces micro lot coffee. Their coffee has been handpicked by Indigenous people for generations, allowing their experience to show from the beginning of the process to the final cup. They carry out every part of the processing at the farm level and utilize a variety of methods, including red honey, washed, and natural.