Finca Sumava de Lourdes, and is located in Lourdes de Naranjo in the western valley of Costa Rica at elevations between 1,670 and 1,790 metres above sea level. The overall farm (Sumava de Lourdes) is made up of two farms called Finca Monte Llano Bonito, which has nine plots of land, and Finca Monte Lourdes, which has six plots of land. This coffee comes from the Los Pinos plot which you will find on Finca Monte Lourdes.

Costa Rica is a really interesting place for coffee processing, with lots of farms either having their own micromill or sharing one with their neighbours. It was in Costa Rica that the different honey styles were developed, which we’re increasingly seeing being tried in other countries now.

At Sumava, they have rolled out a "reposado" process for their lots this year. Previously just done as an experiment, this involves leaving the picked coffee cherries in a closed sack in the shade overnight. This "resting" of the coffee cherries before they go to be depulped helps develop full fruit flavours in the cup. They have confirmed through their experiments that keeping the temperature low and controlled is very important here, to prevent negative flavours developing.

This cup's full of red candy - think strawberry and raspberry flavoured sweets. There's a delicate, yoghurt character with a soft, full body and a hint of yellow plum on the finish.

• Country: Costa Rica
• Region: Western Valley
• Location: Lourdes de Naranjo
• Farm: Finca Sumava de Lourdes
• Sub farms: Finca Monte Llano Bonito and Finca Monte Lourdes
• Plot: Los Pinos
• Producer: Francisco Mena
• Farm manager: Mario Mena
• Altitude: 1,700 m.a.s.l.
• Processing method: Reposado Yellow Honey
• Varietal: Villa Sarchi

Cupping Notes

Strawberry candy, raspberry, yellow plum

• Clean cup: (1–8): 6
• Sweetness: (1–8): 6.5
• Acidity: (1–8): 6.5
• Mouthfeel:(1–8): 6.5
• Flavour: (1–8): 6.5
• Aftertaste: (1–8): 6
• Balance: (1–8): 6.5
• Overall: (1–8): 6.5
• Correction: (+36): +36
• Total (max. 100): 87

Roasting Information
Medium - through first and into the gap. Let it develop, but keep this before second to let the fruit and intense sweetness shines.

Sumava de Lourdes

Sumava is a farm that somewhat has to be seen to be believed - it's a picture of coffee producing perfection with everything laid out neatly, beautifully looked after, and run incredibly efficiently by farm manager Mario Mena.

 

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