Costa Rica Tarrazú Black Honey - La Naciente

Strawberry, cherry cobbler, boysenberry, good body

TOP LOT

Bag Weight	30 KG BAG
Harvest Season	2020/21
Status	Spot
Lot Number	P608448-3

Carteret, NJ: Out of Stock Bag(s)

Skip to the end of the images gallery

Skip to the beginning of the images gallery

About This Coffee

Nestled on the pacific slopes of the Talamanca Mountains, Sol Naciente grows coffee in cloud forest condition of Dota Valley. Arturo, the owner of this small family farm is an expert in honey processing. Black honey processing is considered the most labor intensive of the honey processes because the coffee must be sheltered from light during drying. Black honey retains a great deal of mucilage, so it takes longer to dry, as long as 2 weeks.

Please note this coffee is being offered in 30kg Grain Pro bags only.

Country of Origin	Costa Rica
Harvest Season	2020/21
Coffee Grade	CRI CA WA MIC
Bag Type	Grain Pro / Ecotact
Plant Species	Arabica
Processing	Honey Processed
Cup Score	86.5
Variety	Catuai, Caturra

Region	Tarrazú
Farm Name	La Naciente

History of Costa Rican Coffee

Coffee came to Costa Rica as early as 1779 and within 50 years was generating more revenue than any other crop, but by the 1830’s they were growing more coffee than the ships heading south could take. And virtually no infrastructure existed for transporting even a small amount of green coffee to the east coast of Costa Rica (where London was a mere 5,000 miles away). The distribution woes of Costa Rican coffee producers reached the ears of an up-and-coming shipping magnate named William Le Lacheur in 1841 and on Christmas day, 1841 he sailed The Monarch into port at Puntarenas, Costa Rica, and thus began a long and mutually beneficial relationship. On one voyage to London in late in 1843, the Monarch carried more than half a million pounds of Costa Rican coffee.

Growing Coffee in Costa Rica

Coffee grows in eight coffee regions throughout Costa Rica. In the central and northern highlands where most specialty coffee is found, coffee grows from 1200-1700 meters. Ninety percent of Costa Rican coffee is grown by 50,000 farmers on less than 5 hectares. Although nearly all Costa Rican coffee is wet milled, the country produces a wide variety of honey processed coffee. Coffee is dried using both patios and mechanical dryers. Costa Rica grows Typica, Caturra, Catuai, Villa Sarchi, Bourbon and Geisha.