Seasonal Feature

El Mango Black Honey

COSTA RICA

$21.00$95.00

WEIGHT 400g

PRODUCER Finca El Mango

VARIETY Catuai

ELEVATION 1300-1800m

TASTE Blackberry, raw cacao

 

ROAST DEGREE

roast degree icon

RECOMMENDED BREW METHOD

Pour Over HARIO V60 POUR OVER

THE CUP

 

Starting with a hint of sweet-tart blackberry, the texture resembles peach nectar. Depending on how it’s brewed you will experience an after taste of raw cacao or milk chocolate.

 

ABOUT THIS COFFEE

This is a black honey processed microlot from Finca El Mango, which is located in the Rivas district of the Chirripo region of Costa Rica. This lot was harvested by Regulo Urena Chacon and the Urena family who have been harvesting since 2005. Growing altitude for this lot ranges from 1350 masl – 1825 masl. Black honey processing is generally the most labor intensive of the various honey processes as it is the most sheltered from light during drying, retains more mucilage, and takes longer to dry (around 2 weeks).

THE PRODUCER

Finca El Mango is an 8ha farm in the Brunca region of southern Costa Rica, in a micro-region called Chirripó. The farm sits at an altitude of 1,500masl and cultivates Caturra & Catuai varieties. While mango trees are not common at this altitude, this farm has 2 providing shade to the coffee trees. The farm is next to the neighbouring family farm Finca Las Torres, though the cup profile its quite different thanks to its position looking to southeast and its steep slopes. This farm includes the first coffee plantation Don Régulo started when he was just 18 years old.

Café Rivense del Chirripó is a family micromill founded by Régulo Ureña and Isabel Rojas in 2005. During their formative years, the family had to fight hard with many challenges: low international prices, lack of information on processing coffee, and financing for coffee projects. To setup this project in a region not known for specialty coffee had their neighbors predicting that they would fail. However through perseverance, faith in the project and lots of hard work the Ureña Rojas family to continue through a long road to be recognized as specialty coffee producers. It’s fair to say their dedication and hard work paid off. In 2019 one of their microlots placed 5th in the Cup of Excellence; the first from the Brunca region to place in the COE top ten.

The farm is managed with a sustainable system focused on reducing the carbon footprint with proper shade management to provide organic material to soil and keep coffee trees fresh; fertilization based on annual soil analysis; the use of herbicide in specific plots with strong grasses; pollution protection for all water sources on the farm; and there are specialized fruit trees to feed wildlife.

THE PROCESS

This lot utilises a Black – or “full” honey process. Only the ripest cherries are selected to ensure high sugar content. These are dry pulped with a high mucilage retention and transferred immediately onto raised beds where they are sun-dried for an average of 12-15 days. All of the milling, grading and bagging is done on site, affording the family complete control of the post-harvest process through to export.

HISTORY OF COSTA RICAN COFFEE

Coffee came to Costa Rica as early as 1779 and within 50 years was generating more revenue than any other crop, but by the 1830’s they were growing more coffee than the ships heading south could take. And virtually no infrastructure existed for transporting even a small amount of green coffee to the east coast of Costa Rica (where London was a mere 5,000 miles away). The distribution woes of Costa Rican coffee producers reached the ears of an up-and-coming shipping magnate named William Le Lacheur in 1841 and on Christmas day, 1841 he sailed The Monarch into port at Puntarenas, Costa Rica, and thus began a long and mutually beneficial relationship. On one voyage to London in late in 1843, the Monarch carried more than half a million pounds of Costa Rican coffee.

BREWING RECIPE

 

Hario V60-02 Pour Over

Dose: 20g coffee, ground medium
Water: 300 ml @ 205F
Brew time: 3 minutes
Pour 45 ml onto coffee bed, stir to break up any lumps and wait 60 seconds for coffee to finish bubbling or blooming. Pour another 85 ml of water onto coffee bed in a circular motion. Wait 30 seconds. Pour another 85 ml of water. Wait 30 seconds and pour the last 85 ml of water. We’re aiming for a total brew time of 3 minutes.

Tasting notes: blackberry, peach nectar, chocolate