Costa Rica Las Torres Experimental Extended Fermentation Black Honey
Details
12oz (340g)
Flavor Notes: Honeycrisp, White Grape, Golden Kiwi
Secondary: plum, oak, demerara sugar; boozy/spiced-rum character at higher extractions
Process: Experimental Extended Fermentation Black Honey
Description: On the table this lot was strikingly sweet, each taste grew sweeter as it cooled. Up front you’ll get lime, apricot, and raspberry; at moderate extractions it stays very clean with a coating, sugarcane-like sweetness. Push it hard (finer grind/longer brew time) and a deeper register appears: demerara, plum, and oak with an orgeat (almond-syrup) nuance and a gentle boozy, spiced-rum aftertaste.
Profile: fresh-fruit acidity; medium, coating body; high sweetness
Varieties: Red & Yellow Catuai, Caturra, Villasarchi
Elevation: 1,350–1,825 masl
Farm and Processing: Finca Las Torres is part of Café Rivense, the Ureña family’s integrated farm and micromill in Chirripó. Selective picking is followed by an extended fermentation prior to black-honey drying—mucilage left on and carefully managed drying to emphasize fruit density, sweetness, and complexity while maintaining clarity.
Recognition and Sustainability: Rivense's coffees have garnered numerous accolades for their outstanding quality, with one lot notably placing 5th in Costa Rica's Cup of Excellence competition in 2019. The farm is committed to sustainable management practices aimed at reducing their carbon footprint. Proper shade management provides organic material for healthy soil, fertilizers and treatments are applied judiciously, and all water sources are protected. The Chirripó micro-region, situated alongside the highest peak in Costa Rica, boasts a unique micro-climate with rich biodiversity, ideal for the production and processing of specialty coffee. The Ureña family's focus on honey and natural-processed coffees to minimize water usage aligns with their dual mission of sustainability and exceptional cup quality.
Preparation Suggestions
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Filter: 1:16 ratio (e.g., 25g coffee to 400g water). Aim for a slightly coarser grind than your washed profiles to keep the cup bright and precise; extend contact time only if you want the oak/rum notes to show.
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Espresso: Start at a 1:2.0–1:2.2 yield. Shorter ratios spotlight lime/raspberry; longer ratios (1:2.4) will pull more plum, oak, and boozy spice.
-
Costa Rica Las Torres Experimental Extended Fermentation Black Honey
Details
12oz (340g)
Flavor Notes: Honeycrisp, White Grape, Golden Kiwi
Secondary: plum, oak, demerara sugar; boozy/spiced-rum character at higher extractions
Process: Experimental Extended Fermentation Black Honey
Description: On the table this lot was strikingly sweet, each taste grew sweeter as it cooled. Up front you’ll get lime, apricot, and raspberry; at moderate extractions it stays very clean with a coating, sugarcane-like sweetness. Push it hard (finer grind/longer brew time) and a deeper register appears: demerara, plum, and oak with an orgeat (almond-syrup) nuance and a gentle boozy, spiced-rum aftertaste.
Profile: fresh-fruit acidity; medium, coating body; high sweetness
Varieties: Red & Yellow Catuai, Caturra, Villasarchi
Elevation: 1,350–1,825 masl
Farm and Processing: Finca Las Torres is part of Café Rivense, the Ureña family’s integrated farm and micromill in Chirripó. Selective picking is followed by an extended fermentation prior to black-honey drying—mucilage left on and carefully managed drying to emphasize fruit density, sweetness, and complexity while maintaining clarity.
Recognition and Sustainability: Rivense's coffees have garnered numerous accolades for their outstanding quality, with one lot notably placing 5th in Costa Rica's Cup of Excellence competition in 2019. The farm is committed to sustainable management practices aimed at reducing their carbon footprint. Proper shade management provides organic material for healthy soil, fertilizers and treatments are applied judiciously, and all water sources are protected. The Chirripó micro-region, situated alongside the highest peak in Costa Rica, boasts a unique micro-climate with rich biodiversity, ideal for the production and processing of specialty coffee. The Ureña family's focus on honey and natural-processed coffees to minimize water usage aligns with their dual mission of sustainability and exceptional cup quality.
Preparation Suggestions
-
-
Filter: 1:16 ratio (e.g., 25g coffee to 400g water). Aim for a slightly coarser grind than your washed profiles to keep the cup bright and precise; extend contact time only if you want the oak/rum notes to show.
-
Espresso: Start at a 1:2.0–1:2.2 yield. Shorter ratios spotlight lime/raspberry; longer ratios (1:2.4) will pull more plum, oak, and boozy spice.
-
Aeropress Brew Guide
• Steps:
1. Invert Aeropress and ensure a good seal.
2. Wet the filter to remove paper taste.
3. Weigh 16g of coffee and grind on a medium setting.
4. Add coffee to Aeropress on scale.
5. Start timer and pour 170g water quickly.
6. Stir 3 times to incorporate grounds.
7. At 2 minutes, stir 3 more times.
8. Attach filter cap, flip onto mug, and press for 30 seconds.
• Timing: 2.5 minutes total