Prestige Series
Welcome Back, Costa Rica
Black Honey Processing, nice to meet you.
Back in the late 201x, we introduced a Costa Rican White Honey Catuai coffee. Now that we are in 2023, a black honey processed coffee seems enticing to our menu.
SL-28, a varietal more commonly accessible in African countries, yet we now find them grown at Marvin's Finca Reina Elizabeth, where named in the honour of his Mother. Mills at Costa Rica have processing mastered, where the black honey process adds depth, buttery texture and complex flavour to this wonderful SL-28, filled with notes of raisin, cherry and sugary sweetness. An Apex Cup.
About Coffee
FINCA VARA BLANCA
Marvin's milling operation started in 2021, with a very small pulper and some African beds where all the coffee was 100% sundried.
The name of the mill, "Reina Elizabeth," is in honour of the previous owner of the farm, Elisa Alfaro Hidalgo, Marvin's mother, also remembering her kind personality and beautiful blue eyes.
The first single varietals that Marvin experienced were caturra, milennium and expanded to more varietals. Apex looks forward to continuing to introduce Marvin's quality coffee and presenting it to our customers.
COUNTRY
Costa Rica
DEPARTMENT
Central Valley
MUNICIPALITY
Tarrazu
FARM
Reina Elizabeth
PRODUCER
Marvin Barrantes
HARVEST
November to February
ALTITUDE
1,450 – 1,550 MASL
VARIETIES
SL-28
Elizabeth SL-28 Black HoneyCosta Rica
Central Valley
Finca Reina Elizabeth
Marvin Barrantes
SL-28 | 1,450-1,550 MASL | Black Honey
Prune | Custard | Fruit Tart
PROCESSING
Cherries are hand-picked, floater separation, pupled, and 100% of the mucilage remained in the bean during drying. They are dried in African beds and a greenhouse for 12 days. Rested in parchment for 2 months, then it was hauled and sorted.
Costa Rican Processing
Costa Rica, one of the few countries specializing in processing coffees with various techniques. One of which is their capability to remove certain percentages of the mucilage of the coffee cherry, resulting in what we know as white honey processing.
The scale of mucilage removal is simple, more of the mucilage removed, the "cleaner" of the coffee like a wash processed coffee. The less of the mucilage removed, the more "complex" of the coffee like a natural sun-dried processed coffee.
A special microlot stumbled upon Moving Coffee Roastery via Apex Coffee Imports Canada.
Enjoy while it lasts
Best to consume in 4-6 weeks
Extraction Recommendation
Brew Ratio | 55g/L to 60g/L
Brew Time | 3 mins
Temperature | 92-94Cº
Refer to YouTube (Coming Soon)
