Peach / Milk Chocolate / Honeycomb

A beautifully sweet and balanced coffee from the renowned Tarrazú region of Costa Rica. Notes of juicy peach bring a delicate fruitiness, while milk chocolate undertones keeps the cup balanced and easy-drinking. A honeycomb sweetness brings a syrupy mouthfeel and a smooth satisfying finish.

Producer

Café La Cumbre is a family-run farm in San Gabriel, Tarrazú, with over 90 years of coffee-growing heritage. Today, fourth-generation producers Minor Jiménez Abarca and his wife Nancy Gaitán Cruz continue the family tradition. Minor, an agricultural engineer, is passionate about innovation, sustainability and helping each coffee variety express its full genetic potential.

Since 2014, the family has processed their own coffee, investing in a modern ecological micro-mill in 2021 to improve bean selection and expand their processing capabilities. Their facilities allow them to experiment with different fermentation techniques, refining flavour development and producing distinctive coffees.

Process

This lot features Centroamericano cherries from their fourth year of production. After picking, the cherries undergo a 34-hour dry fermentation in barrels before being pulped. The beans are then remixed with their skins and mucilage, dried on patios for seven days, and transferred to guardiolas for the final stage of drying.

Producer: Abarca Family

Origin: Tarrazú, Costa Rica

Altitude: 1650 masl

Varietal: Centroamericano

Processing: Honey