Looks like you're located outside the continental United States!
While we can't ship Royal NY Line Up boxes to you through our website, our team of coffee traders will be happy to help place your order and secure the best shipping rates for you.
Give us a call or send us an email to finalize your purchase from the Royal NY Line Up!
Please note that if you have other items in your cart such as tea or tickets to an event at The lab, you will not be able to proceed to payment until all 22lb. boxes have been removed from your order
Looks like you're located outside the continental United States!
While we can't ship Royal NY Line Up boxes to you through our website, your coffee trader will be happy to help place your order and secure the best shipping rates for you.
Give your trader a call or send them an email to finalize your purchase from the Royal NY Line Up!
RNY#57253
$280.00/Box
Sourced From
Costa Rica
Varietals
Centroamericano
Producer
N/A
Process
Honey, Mechanical Dryer
Position
Instore NJ
Availability
54 Boxes
Brew Style
V60
Grind Size
Ek-43 #10
Coffee : Water Ratio
1:15
Total Brew Time
3:00
The cupping of the production roast revealed notes of orange, peach, pear, and red apple. The bright acidity gave way to a nice, sweet finish. I decided to make a pour over and chose to brew a V60. I dosed out 21 grams and set our EK-43 grinder to 10. Total brew time was 3:00 using 350 grams of water. The V60 showed notes of orange, peach, and pear. The pleasant bright acidity integrated with citrus notes translated to an expressive sweet orange blossom with a creamy, caramel body. The cup showed complexity and was well rounded. Expressive complex notes of orange, peach, red apple, and pear fused with a creamy caramel body.
Roasted On
Diedrich IR-5
Color Change
6:17
First Crack
9:30
Roast Duration
11:40
Development Time
2:10
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.
Costa Rica's coffees range from mild and sweet to exotic and tropical
Looks like you're not logged in! If you have an account, log in here
Don't have an account? Click here to register or close popup window and continue shopping.