Country: Costa Rica
Region: La Uraca de Aserrí
Varietal: Obata, Catuai
Process: Black Honey + Anaerobic Fermentation
Altitude: 1,500 MASL
Cupping Notes: Cherry, Lime, Black Tea, Chocolate Malt
Recommended Roast:City to Full City
Good For:Pour Over, Auto Drip, Full Immersion, Espresso

Description: La Uruca was purchased by Don Carlos Castro over 15 years ago. At the time it was practically abandoned. After years of rennovation and replanting with new coffee varieties (mainly  Obata and Caturra), the farm is in it’s best years of production today.
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.
La Uruca Black Honey from Don Carlos is lively with notes of Lime and Cherry, Black Tea, and Chocolate Malt.