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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.