Costa Rica Black Honey, Cafe La Cumbre, Micro lot, $18.00/12 oz

A silky black honey micro lot from Tarrazu’s pioneering honey-processing farm.

Café La Cumbre sits in San Gabriel, Tarrazu — a 100-hectare farm run by third-generation producers Nancy and Minor Jimenez, where coffee has been grown for 90 years. The cherries are handpicked by Indigenous harvesters whose families have done it for generations, and every step of processing happens right on the farm.

For this black honey reposado lot, ripe cherries rest for 36–40 hours so the natural sugars from the pulp and mucilage soak into the bean and intensify the sweetness. Then they’re de-pulped, pre-dried on patios, and finished in the mechanical dryer.

In the cup: honey, raspberry, and caramel — smooth and silky, with high sweetness and a full body. A sweet, layered micro lot that shows why La Cumbre helped put honey processing on the map.

Details: Black honey (reposado) process • Centroamericano varietal • 1,650 masl • Mechanical dryer • San Gabriel, Tarrazu