Costa Rica - La Naciente Black Honey Proces

Peach, blood orange, mango, blackberry

On Sale

Bag Weight	30 KG BAG
Harvest Season	2022/23
Status	Spot
Lot Number	P610808-3

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About This Coffee

This is a honey processed microlot from Finca El Mango, which is located in the Rivas district of the Chirripo region of Costa Rica. This lot was harvested by Regulo Urena Chacon and the Urena family who have been harvesting since 2005. Growing altitude for this lot ranges from 1350 masl - 1825 masl and varieties harvested include Red and Yellow Catuai, Caturra, and some Villasarchi. Coffees are dried on patio and raised beds. Black honey processing is generally the most labor intensive of the various honey processes as it is the most sheltered from light during drying, retains more mucilage, and takes longer to dry (around 2 weeks).

Country of Origin	Costa Rica
Region	Tarrazu
Producer Type	Single Estate
Farm Name	La Naciente
Processing	Honey Processed
Growing Altitude	1600m - 1800m

Harvest Season	2022/23
Bag Weight	30 KG BAG
Bag Type	Grain Pro / Ecotact
Plant Species	Arabica
Variety	Catuai, Caturra

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 Gesha.