Country: Costa Rica
Region: El Cedral, Aserrí
Varietal: Obata, Catuai
Process: Black Honey
Altitude: 1,500 MASL
Cupping Notes: Grapefruit, Lemongrass, Raspberry, Shortcake
Recommended Roast:City to Full City
Good For:Pour Over, Auto Drip, Full Immersion, Espresso
Description: Victor Armando Masis took over responsibilities of Finca El Rinconsito in 2013, after the previous owners (relatives of Victors) decided to sell the farm. In 2014 he and his father began work on getting Rinconsito into shape, improving production and quality of coffee.
Black Honey processing is something common in Costa Rica, but somewhat unseen in other producing countries. The different colors of honey refer to the actual color of the mucilage on the beans as the parchment coffee dries. There’s a number of ways that farmers achieve the different colors of honey, but in general, the different color correlates to tasting more like a washed or a naturally processed coffee — the lighter the color, the more similar in the cup to washed, the darker the color, the more similar to a natural.
This Black Honey arrived with lots of fruitiness, while still cupping really clean. We get notes of Grapefruit, Lemongrass, Raspberry, and Shortcake.