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  • Costa Rica Tarrazu Familia Monge Black Honey -Medium-

Costa Rica Tarrazu Familia Monge Black Honey -Medium-

16.00
C9013FF9-4EB6-4863-93C8-062A9F70D82A

Costa Rica Tarrazu Familia Monge Black Honey -Medium-

16.00

With tasting notes of cherries, concord grapes, and smooth buttercream frosting this Costa Rican coffee sure stands out from the rest. Using a process known as “Black Honey” these green beans are fermented in some of the pulp that would normally be picked and washed off of the green beans before fermentation. Black honey’s (unlike other color categories of the honey process ) are fermented in as much pulp as possible adding for some pretty killer flavors in each complex cup.

Flavor Notes: Dried Cherry, Buttercream Icing, and Dark Chocolate

Origin

La Esperanza de Tarrazu, San Jose Province, Costa Rica

Process

Black honey

Roast Level

Medium

Flavor Notes

Dried Cherry, Buttercream Icing, and Dark Chocolate

The Farm

Sourced from a twelve acre farm owned by father son duo: Rodolfo and Gustavo Monge. Rodlfo has over 40 years of experience cultivating coffee but only four years in processing due to Gustavo’s interest in keeping traceability in their families coffee. With only those four years of experience Rondolfo and Gustavo are setting a high bar with their precise methods of drying their coffee with mucilage attached to the bean.

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With tasting notes of cherries, concord grapes, and smooth buttercream frosting this Costa Rican coffee sure stands out from the rest. Using a process known as “Black Honey” these green beans are fermented in some of the pulp that would normally be picked and washed off of the green beans before fermentation. Black honey’s (unlike other color categories of the honey process ) are fermented in as much pulp as possible adding for some pretty killer flavors in each complex cup.

Flavor Notes: Dried Cherry, Buttercream Icing, and Dark Chocolate

Origin

La Esperanza de Tarrazu, San Jose Province, Costa Rica

Process

Black honey

Roast Level

Medium

Flavor Notes

Dried Cherry, Buttercream Icing, and Dark Chocolate

The Farm

Sourced from a twelve acre farm owned by father son duo: Rodolfo and Gustavo Monge. Rodlfo has over 40 years of experience cultivating coffee but only four years in processing due to Gustavo’s interest in keeping traceability in their families coffee. With only those four years of experience Rondolfo and Gustavo are setting a high bar with their precise methods of drying their coffee with mucilage attached to the bean.

ORIGIN INFORMATION

Grower

Rodolfo and Gustavo Monge and family

Variety

Catai, Caturra

Region

La Speranza de Tarrazu, San Jose Province, Costa Rica

Harvest

November 2018 - March 2019

Altitude

1500 - 1700

Process

Black Honey

Fun stuff here, this black honey process coffee is juicy and ripe with a load of notes ranging from concord grape and raisin to molasses and cinnamon.

Rather than fermenting and washing the coffee after pulping, honey processed (sometimes called pulped natural or less frequently semi-washed) coffees like this one are left to dry with a bit of the sticky fruit still intact. Color designations tend to indicate the amount of fruit left: white honeys have nearly none at all, while red honeys are the “classic” style and black honeys such as this example, are left to dry with as much fruit as possible. The seeds are left with a little reddish hue still clinging to the silver skin and a lot of bold fruity flavors.

Sourced from La Esperanza de Tarrazu, this coffee was grown and processed the Monge family, primarily overseen by Rodolfo and his son Gustavo. With over 40 years of growing experience under their belts the team decided to begin processing their own coffee only recently, within the last four years or so. The farm is just five hectares yet the monge family have diversified their crops including lemon, orange, mango, guava, plantain, and banana.

This is the second year we’ve featured the black honey from Familia Monge as a Crown Jewel, and we’re thrilled to bring it back to the menu again this season.
— Royal Coffee's blog