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

Café La Cumbre's Black Honey micro lot begins with ripe cherries hand-selected by Indigenous harvesters, then rested for 36–40 hours to allow natural pulp sugars to infuse the bean. After depulping, the coffee ferments with its sticky mucilage layer intact, where wild yeasts and bacteria transform remaining fruit into complex sweetness, body, and layered fruit notes. The beans finish on patios and in mechanical dryers, a careful process refined across three generations on their 100-hectare Tarrazu farm.

This is specialty-grade coffee from a family operation that controls every step—harvest, fermentation, drying—at the farm level. The result is a micro lot with distinctive depth and sweetness that reflects both craft and terroir.

Café La Cumbre stands among the pioneering farms that helped establish honey processing as a craft in Costa Rica. What began as an experimental technique on their Tarrazu plots has evolved into a signature method, refined across three generations of family knowledge. Their commitment to on-farm control—from harvest through final drying—ensures consistency and quality that distinguishes their micro lots in a crowded market.