Sumava De Lourdes
COFFEE DETAILS
Region: West Valley, Naranjo
Producer: Francisco Mena
Varietal: San Roque (SL28)
Process: Black Moon
Elevation: 1600masl
Source: Ecofarm
Roast level: Very light » 78.0 (W) / 124.9 (G) / △46.9
Roasted for: Mod Spro + Filter
CUP PROFILE
Lush and inviting from the first sip, this cup opens with the deep, honeyed sweetness of sugar prune, offering a rich yet balanced introduction. The experience is elevated by the delicate aromatics of elderflower that weave through every stage, adding a light floral complexity without overpowering. As it settles, the finish unfolds into the crisp, refined sweetness of Shine Muscat – bright, juicy, and refreshingly clean. A structured yet elegant cup, where fruit and florals work in tandem to create something effortlessly drinkable yet quietly captivating.
BACKGROUND
Sumava de Lourdes, owned by Francisco Mena, is a renowned coffee farm located in the West Valley of Costa Rica. Spanning approximately 68 hectares, the farm is divided into two main properties: Monte Llano Bonito, which consists of nine distinct plots, and Finca Monte Lourdes, made up of six plots. This division allows Francisco to manage the land with precision, tailoring cultivation practices to the unique microclimates and soil conditions of each plot. Situated at altitudes ranging from 1650 to 1700 meters above sea level, the farm benefits from a climate characterized by cool temperatures, abundant wind, and humidity – conditions that contribute to the resilience of the coffee plants and the development of unique flavor profiles.
Francisco Mena, a third-generation coffee farmer, has transformed Sumava de Lourdes into a model of innovation and sustainability. The farm primarily cultivates varieties such as SL28, Geisha, and Villa Sarchi, with a focus on meticulous farming practices. These include shade management, organic fertilization, and selective handpicking to ensure only the ripest cherries are harvested. Francisco’s dedication to quality and environmental stewardship has earned Sumava de Lourdes a reputation for producing coffees with vibrant acidity, clean flavors, and a distinct sense of terroir.
One of the notable processing methods employed at Sumava de Lourdes is the "Black Moon" process. This unique technique begins with the selection of fully ripe coffee cherries, which are then fermented whole under shade for three days. After this initial fermentation, the cherries are pulped to remove the outer skin and subsequently washed. The beans are then placed in fermentation tanks for an additional three days. Following this extended fermentation period, the coffee is sun-dried for approximately two weeks to achieve the desired moisture content and flavor development. The Black Moon process is a variation of the honey process, as some of the fruit pulp remains on the seed during drying, contributing to the coffee's distinctive taste profile.
The Black Moon process has become a hallmark of Sumava de Lourdes, reflecting Francisco’s willingness to experiment and push boundaries and his efforts have not gone unnoticed with his win at the 2016 Cup of Excellence. His innovative approach has not only elevated the farm’s profile but also inspired other producers to explore new possibilities in coffee processing.
(Swipe right on the carousel for breakdown. All scores allocated are from a standardized cupping 7 days post-roast and may not be representative of your final cup.)
COFFEE DETAILS
Region: West Valley, Naranjo
Producer: Francisco Mena
Varietal: San Roque (SL28)
Process: Black Moon
Elevation: 1600masl
Source: Ecofarm
Roast level: Very light » 78.0 (W) / 124.9 (G) / △46.9
Roasted for: Mod Spro + Filter
CUP PROFILE
Lush and inviting from the first sip, this cup opens with the deep, honeyed sweetness of sugar prune, offering a rich yet balanced introduction. The experience is elevated by the delicate aromatics of elderflower that weave through every stage, adding a light floral complexity without overpowering. As it settles, the finish unfolds into the crisp, refined sweetness of Shine Muscat – bright, juicy, and refreshingly clean. A structured yet elegant cup, where fruit and florals work in tandem to create something effortlessly drinkable yet quietly captivating.
BACKGROUND
Sumava de Lourdes, owned by Francisco Mena, is a renowned coffee farm located in the West Valley of Costa Rica. Spanning approximately 68 hectares, the farm is divided into two main properties: Monte Llano Bonito, which consists of nine distinct plots, and Finca Monte Lourdes, made up of six plots. This division allows Francisco to manage the land with precision, tailoring cultivation practices to the unique microclimates and soil conditions of each plot. Situated at altitudes ranging from 1650 to 1700 meters above sea level, the farm benefits from a climate characterized by cool temperatures, abundant wind, and humidity – conditions that contribute to the resilience of the coffee plants and the development of unique flavor profiles.
Francisco Mena, a third-generation coffee farmer, has transformed Sumava de Lourdes into a model of innovation and sustainability. The farm primarily cultivates varieties such as SL28, Geisha, and Villa Sarchi, with a focus on meticulous farming practices. These include shade management, organic fertilization, and selective handpicking to ensure only the ripest cherries are harvested. Francisco’s dedication to quality and environmental stewardship has earned Sumava de Lourdes a reputation for producing coffees with vibrant acidity, clean flavors, and a distinct sense of terroir.
One of the notable processing methods employed at Sumava de Lourdes is the "Black Moon" process. This unique technique begins with the selection of fully ripe coffee cherries, which are then fermented whole under shade for three days. After this initial fermentation, the cherries are pulped to remove the outer skin and subsequently washed. The beans are then placed in fermentation tanks for an additional three days. Following this extended fermentation period, the coffee is sun-dried for approximately two weeks to achieve the desired moisture content and flavor development. The Black Moon process is a variation of the honey process, as some of the fruit pulp remains on the seed during drying, contributing to the coffee's distinctive taste profile.
The Black Moon process has become a hallmark of Sumava de Lourdes, reflecting Francisco’s willingness to experiment and push boundaries and his efforts have not gone unnoticed with his win at the 2016 Cup of Excellence. His innovative approach has not only elevated the farm’s profile but also inspired other producers to explore new possibilities in coffee processing.
(Swipe right on the carousel for breakdown. All scores allocated are from a standardized cupping 7 days post-roast and may not be representative of your final cup.)
COFFEE DETAILS
Region: West Valley, Naranjo
Producer: Francisco Mena
Varietal: San Roque (SL28)
Process: Black Moon
Elevation: 1600masl
Source: Ecofarm
Roast level: Very light » 78.0 (W) / 124.9 (G) / △46.9
Roasted for: Mod Spro + Filter
CUP PROFILE
Lush and inviting from the first sip, this cup opens with the deep, honeyed sweetness of sugar prune, offering a rich yet balanced introduction. The experience is elevated by the delicate aromatics of elderflower that weave through every stage, adding a light floral complexity without overpowering. As it settles, the finish unfolds into the crisp, refined sweetness of Shine Muscat – bright, juicy, and refreshingly clean. A structured yet elegant cup, where fruit and florals work in tandem to create something effortlessly drinkable yet quietly captivating.
BACKGROUND
Sumava de Lourdes, owned by Francisco Mena, is a renowned coffee farm located in the West Valley of Costa Rica. Spanning approximately 68 hectares, the farm is divided into two main properties: Monte Llano Bonito, which consists of nine distinct plots, and Finca Monte Lourdes, made up of six plots. This division allows Francisco to manage the land with precision, tailoring cultivation practices to the unique microclimates and soil conditions of each plot. Situated at altitudes ranging from 1650 to 1700 meters above sea level, the farm benefits from a climate characterized by cool temperatures, abundant wind, and humidity – conditions that contribute to the resilience of the coffee plants and the development of unique flavor profiles.
Francisco Mena, a third-generation coffee farmer, has transformed Sumava de Lourdes into a model of innovation and sustainability. The farm primarily cultivates varieties such as SL28, Geisha, and Villa Sarchi, with a focus on meticulous farming practices. These include shade management, organic fertilization, and selective handpicking to ensure only the ripest cherries are harvested. Francisco’s dedication to quality and environmental stewardship has earned Sumava de Lourdes a reputation for producing coffees with vibrant acidity, clean flavors, and a distinct sense of terroir.
One of the notable processing methods employed at Sumava de Lourdes is the "Black Moon" process. This unique technique begins with the selection of fully ripe coffee cherries, which are then fermented whole under shade for three days. After this initial fermentation, the cherries are pulped to remove the outer skin and subsequently washed. The beans are then placed in fermentation tanks for an additional three days. Following this extended fermentation period, the coffee is sun-dried for approximately two weeks to achieve the desired moisture content and flavor development. The Black Moon process is a variation of the honey process, as some of the fruit pulp remains on the seed during drying, contributing to the coffee's distinctive taste profile.
The Black Moon process has become a hallmark of Sumava de Lourdes, reflecting Francisco’s willingness to experiment and push boundaries and his efforts have not gone unnoticed with his win at the 2016 Cup of Excellence. His innovative approach has not only elevated the farm’s profile but also inspired other producers to explore new possibilities in coffee processing.
(Swipe right on the carousel for breakdown. All scores allocated are from a standardized cupping 7 days post-roast and may not be representative of your final cup.)