La Cumbre Lot 7, Costa Rica, Red Honey
- Regular price
- $19.00
- Sale price
- $19.00
- Regular price
-
- Unit price
- per
Malt, white tea and lime
New In!
COFFEE PROFILE
This Caturra and Catuai lot from La Cumbre, Costa Rica is bursting with notes of zesty lime, malt and a finish of white tea.
| TASTES LIKE | Malt, white tea and lime |
| ROAST | Filter |
Story
Café La Cumbre is a family-owned coffee farm in San Marcos de Tarrazú, Costa Rica, known for its high-quality coffee. Managed by Nancy and Minor Jiménez, the farm has been operating for over 90 years, spanning three generations. At 1,650 meters above sea level, La Cumbre thrives in ideal growing conditions. Specializing in the resilient Catuai variety, the farm's standout offering is its Red Honey processed coffee. Fully ripe Catuai cherries are handpicked, fermented in barrels for 34 hours, pulped, and dried under the sun before finishing in mechanical dryers. This process results in a sweet, complex cup with notes of apple, berry, nutty undertones, and peach. La Cumbre’s commitment to quality and sustainability has made it a leader in the specialty coffee industry
| PRODUCER | Nancy and Minor Jiménez |
| REGION | San Marcos de Tarrazú |
| VARIETAL | Caturra and Catuai |
| PROCESS | Red Honey |
| ALTITUDE | 1650 masl |
Origin
San Marcos de Tarrazú, Costa Rica
San Marcos de Tarrazú, Costa Rica, has a long history of coffee cultivation dating back to the 1890s. Nestled at 1,350 meters above sea level, the region's high-altitude valleys, volcanic soils, and unique climate create ideal conditions for premium Arabica coffee. Coffee became Costa Rica's main export by 1829, thanks to government land grants encouraging its cultivation. In 1960, 228 farmers formed a cooperative to improve production and marketing, solidifying the region's reputation for high-quality coffee. Today, San Marcos de Tarrazú is a symbol of Costa Rica's commitment to quality, sustainability, and innovation in coffee farming.
BREW GUIDE
How to get the best tasting cup
NOTE THESE ARE A STARTING POINT AND INDICATE A RANGE TO WORK WITHIN
| Age Best Used | 7-20 days after roast |
| Brew Parameters | Dose 20g in a V60 and add 300g of water in 5 pours of 60g at 88 degrees C. Start with a 60g bloom for 32 seconds then allow water to drain through each subsequent time before adding more water, aim to finish the brew at 3:00. |
| Best Freeze Date | 8-12 days after roast |
