Sumava Honey Anaerobic Villasarchi Sale

Description
PINEAPPLE RED APPLE HONEY
Sweetness ●●●○○ Acidity ●●●○○ Body ●●●●○
Right off the hop, this coffee is bright, sweet and refreshing, very much reminiscent of a ripe pineapple, or crisp red apple. The mouthfeel is creamy and coating, thanks in part to the anaerobic fermentation. A sweet honey-like finish will compliment the overall experience.
- INFO
-
- SUMAVA
-
- ANAEROBIC HONEY PROCESS
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Varietal
Villasarchi
Process
Honey Anaerobic
Farm
Llano Bonito & Monte Lourdes
Producer
Sumava de Lourdes
Geography
Lourdes de Naranjo, West Valley, Costa Rica
Rosso Direct
Sumava de Lourdes is a Cup of Excellence winning farm based in the West Valley of Costa Rica. It s owned by Francisco Meña who has been an integral figure in the success of Costa Rica s specialty coffee production. He is the owner of Exclusive Coffees, an exporting group in Costa Rica.
Since 2015, we ve visited Sumava and been able to see it s growth and development first hand. In 2015, they had a small depulper where they were doing their honey coffees, now they have a sophisticated wet mill, with a capacity to handle both farms within the umbrella of Sumava de Lourdes, Llano Bonito and Monte Lourdes .
Llano Bonito is an eastern slope focused on the production of Villasarchi.
Monte Lourdes is a western and southern slope where you ll find the the micro mill, Sumava de Lourdes, the nursery filled with fascinating coffee genetics as well as some production of more exotic varieties.
In 2016, Sumava won the Costa Rica Cup of Excellence, an incredibly prestigious award. The coffee they submitted to the competition was an incredibly rare coffee cultivar called Ethiopia H3.
A honey processed coffee is pulped, meaning the cherry is spliced open and the mucilage inside is exposed. Rather than cleaning it all off the seeds using water to rinse, the coffee is brought to dry covered in this mucilage. This will lead to increased sweetness with jammy or honey-like body.
For this White honey process, approximately twenty percent of the mucilage is left on with the coffee seeds to dry. The coffee is then enclosed in plastic drums for 120 hours.
Additional Information
Size
340g Bag, 2lb Bag, 5lb Bag
Grind
Whole Bean, Coarse – French Press / Clever, Medium Coarse – Aeropress / Coffee Maker, Medium – V60 / Kalita, Fine – Espresso
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Sweetness ●●●○○ Acidity ●●●○○ Body ●●●●○
Right off the hop, this coffee is bright, sweet and refreshing, very much reminiscent of a ripe pineapple, or crisp red apple. The mouthfeel is creamy and coating, thanks in part to the anaerobic fermentation. A sweet honey-like finish will compliment the overall experience.
- INFO
-
- SUMAVA
-
- ANAEROBIC HONEY PROCESS
-
Varietal
Villasarchi
Process
Honey Anaerobic
Farm
Llano Bonito & Monte Lourdes
Producer
Sumava de Lourdes
Geography
Lourdes de Naranjo, West Valley, Costa Rica
Rosso Direct
Sumava de Lourdes is a Cup of Excellence winning farm based in the West Valley of Costa Rica. It s owned by Francisco Meña who has been an integral figure in the success of Costa Rica s specialty coffee production. He is the owner of Exclusive Coffees, an exporting group in Costa Rica.
Since 2015, we ve visited Sumava and been able to see it s growth and development first hand. In 2015, they had a small depulper where they were doing their honey coffees, now they have a sophisticated wet mill, with a capacity to handle both farms within the umbrella of Sumava de Lourdes, Llano Bonito and Monte Lourdes .
Llano Bonito is an eastern slope focused on the production of Villasarchi.
Monte Lourdes is a western and southern slope where you ll find the the micro mill, Sumava de Lourdes, the nursery filled with fascinating coffee genetics as well as some production of more exotic varieties.
In 2016, Sumava won the Costa Rica Cup of Excellence, an incredibly prestigious award. The coffee they submitted to the competition was an incredibly rare coffee cultivar called Ethiopia H3.
A honey processed coffee is pulped, meaning the cherry is spliced open and the mucilage inside is exposed. Rather than cleaning it all off the seeds using water to rinse, the coffee is brought to dry covered in this mucilage. This will lead to increased sweetness with jammy or honey-like body.
For this White honey process, approximately twenty percent of the mucilage is left on with the coffee seeds to dry. The coffee is then enclosed in plastic drums for 120 hours.
Additional Information
Size
340g Bag, 2lb Bag, 5lb Bag
Grind
Whole Bean, Coarse – French Press / Clever, Medium Coarse – Aeropress / Coffee Maker, Medium – V60 / Kalita, Fine – Espresso
fuelsapphireus.shop © 2025 All Rights Reserved
-
-
Select the fields to be shown. Others will be hidden. Drag and drop to rearrange the order.
- Image
- SKU
- Rating
- Price
- Stock
- Description
- Weight
- Dimensions
- Additional information
- Add to cart
- INFO
- SUMAVA
- ANAEROBIC HONEY PROCESS
- Image
- SKU
- Rating
- Price
- Stock
- Description
- Weight
- Dimensions
- Additional information
- Add to cart
Varietal Villasarchi Process Honey Anaerobic Farm Llano Bonito & Monte Lourdes Producer Sumava de Lourdes Geography Lourdes de Naranjo, West Valley, Costa Rica Rosso Direct Sumava de Lourdes is a Cup of Excellence winning farm based in the West Valley of Costa Rica. It s owned by Francisco Meña who has been an integral figure in the success of Costa Rica s specialty coffee production. He is the owner of Exclusive Coffees, an exporting group in Costa Rica.
Since 2015, we ve visited Sumava and been able to see it s growth and development first hand. In 2015, they had a small depulper where they were doing their honey coffees, now they have a sophisticated wet mill, with a capacity to handle both farms within the umbrella of Sumava de Lourdes, Llano Bonito and Monte Lourdes .
Llano Bonito is an eastern slope focused on the production of Villasarchi.
Monte Lourdes is a western and southern slope where you ll find the the micro mill, Sumava de Lourdes, the nursery filled with fascinating coffee genetics as well as some production of more exotic varieties.
In 2016, Sumava won the Costa Rica Cup of Excellence, an incredibly prestigious award. The coffee they submitted to the competition was an incredibly rare coffee cultivar called Ethiopia H3.A honey processed coffee is pulped, meaning the cherry is spliced open and the mucilage inside is exposed. Rather than cleaning it all off the seeds using water to rinse, the coffee is brought to dry covered in this mucilage. This will lead to increased sweetness with jammy or honey-like body.For this White honey process, approximately twenty percent of the mucilage is left on with the coffee seeds to dry. The coffee is then enclosed in plastic drums for 120 hours.
Additional Information
Size 340g Bag, 2lb Bag, 5lb Bag
Grind Whole Bean, Coarse – French Press / Clever, Medium Coarse – Aeropress / Coffee Maker, Medium – V60 / Kalita, Fine – Espresso
fuelsapphireus.shop © 2025 All Rights Reserved