Costa Rica, Central America

Costa Rican coffees are generally believed to have some of the best coffee flavour profiles in the Americas, with high grown altitudes and a pleasant acidity, leading to great coffee reviews.
Many of us in the specialty coffee business know Francisco Mena, or at least know of him. The farm is located about an hour from the capital in the region of Lourdes de Naranjo. Sumava de Lourdes is a model farm which uses modern technologies and new trends in ecologically sustainable farming. The farm uses eco-pulpers, together with a retention field for discarded water, which is later used as a fertilizer for coffee plants.

On what was once land used for cattle grazing, Francisco is carefully planting new varietals, such as Villa Sarchi, SL-28 and Geisha. They use cypress trees to act as borders and windbreaks throughout the farm. The farm itself had been established for years and already has a number of the buildings (houses, warehouses, etc) needed to operate.

Sumava de Lourdes Yellow Honey

Region: West Valley

Micro-Region: Naranjo, Lourdes

Micro-Mill: Sumava de Lourdes

Producer: Francisco A Mena.

Farm: Monte Lourdes

Altitude: 1670 – 1750 masl.

Varietal: Geisha

Process: Yellow Honey

Characteristic: Jasmine, tropical fruits, pineapple, juicy body, complex acidity

Sumava de Lourdes Natural Lactic

Region: West Valley

Micro-Region: Naranjo, Lourdes

Micro-Mill: Sumava de Lourdes

Producer: Francisco A Mena

Altitude: 1670 – 1745 masl

Varietal: Villa Sarchi

Characteristic: Soft fruit driven cup, with a strawberry notes, backed with smooth milk chocolate and a deep brown sugar sweetness.
Francisco Mena’s Sumava de Lourdes is located in the Lourdes de Naranjo micro-region of Costa Rica’s West Valley. Responsible for nearly 30% of Costa Rica’s coffee production, the West Valley is characterized by slightly lower altitudes and drier climates than the neighbouring Tarrazu region. That hasn’t stopped the West Valley from maintaining a formidable track record in the Cup of Excellence, year after year.

Francisco is the producer and managing partner of Sumava de Lourdes, as well as the founder of Exclusive Coffees, Cup of Excellence winning farm. With well over 20 years in specialty coffee, Francisco continues his streak of excellence and brings us soft fruit driven cup, with a strawberry notes, backed with smooth milk chocolate and a deep brown sugar sweetness.
We sourced this coffee from Exclusive Coffees, who create and share knowledge on boutique coffees with their producers and coffee friends worldwide. This is done with love, passion and dedication. Their motto: “We live coffee perfection created side by side with the farmers and their families, sharing and celebrating cuppings with them in our lab. We develop extensive workshops countrywide, creating deep coffee training towards excellence in every process; Offering and exporting exceptional coffees to our world coffee friends. We invite you to our family!”

Cattura/Catuai is a high yielding coffee plant resulting from a cross between Mundo Novo and Caturra. The plant is relatively short, and the lateral branches form close angles with the primary branches. The fruit does not fall off the branch easily, which is favourable with areas with strong winds or rain.

Volcanic Treasure

Region: Tarrazú

Micro-Region: Santa María de Dota

Micro-Mill: Exclusive Coffee

Producer: Francisco A Mena

Altitude: 1745 masl

Characteristic: Citrus, grapefruit with plum and lemon, body is tea-like and high citrusy acidity, sweet, juicy, and all in proportional balance.

Agrivid La Violeta Catuai

Region: Tarrazú

Micro-Region: La Violeta de Frailes

Micro-Mill: Don Mayo por el Cedro

Producer: 14 Farmers Group

Altitude: 1400 – 1700 masl

Cup Profile: Sweetly green grass aroma, dark chocolate, floral vanilla, scorched cedar in aroma and cup. Bittersweet acidity, smooth syrupy mouthfeel. Bittersweet but resonant in the finish.
With all honey processing methods, some sweet pulp or fruit flesh (“honey”) is allowed to adhere to the beans during drying. In the white honey variation, an extremely thin layer of pulp is allowed to dry on the beans, less than with yellow honey, and much less than is the case with red or black honey.

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