Introduction:Delve into the Black Honey-processed Catuaí beans from Finca Sumava de Lourdes in the Western Valley of Costa Rica. From the terroir of the growing region, the honey processing method, to roasting and pour over brewing, this guide will help you uncover the unique charm and practical brewing techniques of this high-sweetness coffee.
The Western Valley of Costa Rica is known for its high altitudes and fertile volcanic soils, making it an ideal region for cultivating specialty coffee. Located here, Finca Sumava de Lourdes sits on a hillside at approximately 1,700 meters above sea level, meticulously developed by farm owner Francisco Mena and his team, and renowned for its honey processing method. The farm not only preserves large areas of primary forest to maintain ecological balance but also grows premium varieties including Villa Sarchi and Catuaí, among which the Black Honey-processed Catuaí stands out remarkably.
The Black Honey process, also known as Honey Processing, originated in Costa Rica and is a refined technique that falls between washed and natural processing. Finca Sumava has further developed its own unique “Sweet Sugar Process,” where the natural juice released from harvested coffee cherries is used to soak the parchment-covered beans, imparting a richer sweetness and more complex layers to the coffee. Compared to traditional methods, this technique retains a higher proportion of mucilage, resulting in a more pronounced sweetness and fuller flavor profile.
Costa Rica’s coffee industry has a long history, having been introduced from Cuba in 1779 and now established as a significant global producer of specialty coffee. With over 200 active volcanoes providing mineral-rich volcanic soils, coupled with climates moderated by winds from the Pacific and Caribbean Seas, the country enjoys diverse microclimates. Approximately 32,000 coffee farmers cultivate plots averaging less than one hectare each, yet manage to produce high-quality Arabica beans, with an annual output of about 1.7 million bags (each bag weighing 60 kilograms). As one of the eight major coffee-growing regions, the Western Valley is renowned alongside Tarrazú and the Central Valley for producing coffees with high sweetness and clarity of flavor.
Finca Sumava’s elevation ranges between 1,670 and 1,790 meters, with significant day-night temperature variations that are ideal for slow coffee maturation, allowing for the accumulation of sugars and flavor compounds. The farm primarily grows the Catuaí variety, a natural mutation of Bourbon that originated in Brazil in 1937, beloved for its bright acidity, citrus notes, and moderate body. In addition, the farm also cultivates small amounts of specialty varieties such as SL28 and Geisha, showcasing diverse flavor potential. Beyond the coffee trees, the farm maintains extensive forested areas as wildlife habitats and employs eco-friendly methods to manage agricultural waste, such as crushing fallen and decaying wood to mix into organic fertilizers, reflecting its commitment to sustainable practices.
The key to the honey processing method lies in preserving the fruit’s mucilage layer, which is rich in sugars and enzymes critical for flavor development. Finca Sumava’s “Sweet Sugar Process” takes this further by soaking the parchment-covered beans in the natural juice released from the coffee cherries, enhancing both sweetness and aromatic complexity. Generally, honey-processed coffees are categorized by mucilage retention into Yellow Honey (60%), Red Honey (75%), and Black Honey (close to 100%). Sumava’s Black Honey process leaves almost all the mucilage intact, resulting in a final cup that exhibits intense black sugar sweetness, citrus acidity, and sweet spice notes, with a rounded mouthfeel and an enticingly sweet richness.
The main harvest period for Sumava’s Black Honey Catuaí beans is from December to March of the following year, when temperatures average around 10–20°C, occasionally extending into April for late-ripening fruit. During processing, the farm strictly controls the drying environment to ensure even fermentation of the mucilage and the preservation of optimal flavors. For roasting, a medium-light roast is recommended to highlight its bright acidity and complex sweetness—for example, using a Yangjia 800N roaster, starting at 200°C, gradually adjusting the heat and air vent, and dropping the beans at around 193.4°C after first crack. This approach retains the best balance of sweetness and aroma.
Pour over recommendation: Use a medium-fine grind (approximately Fuji Royal #3.5), 16 grams of coffee grounds with 32 grams of water for a 30-second bloom. Control water temperature at 89–90°C. After the initial pour to 110 ml, pause, then continue pouring evenly until reaching 233 ml total. Total brew time is about 2 minutes and 15 seconds. These parameters fully showcase the sun-dried sweetness and citrus-floral notes of the Black Honey Catuaí, making it ideal for pour over enthusiasts who enjoy distinctly sweet and full-bodied coffee. If you prefer brighter acidity, you may slightly adjust the grind coarser or lower the water temperature.
In summary, the Black Honey Catuaí beans from Finca Sumava in Costa Rica combine the high-altitude terroir of the Western Valley, the characteristics of the Villa Sarchi and Catuaí varieties, and the unique Sweet Sugar Process, delivering a captivating mix of black sugar sweetness, citrus acidity, and sweet spice notes. Whether you’re an advanced coffee enthusiast or a newcomer seeking a high-quality pour over bean, this coffee is definitely worth exploring.
The above content is compiled by CoffeeHunters, a coffee news website.
