Famiglia Monge Coffee Roasting House Costa Rica

Our new product at the Roasting House, Costa Rica Famelia Munji coffee with black honey processing, characterized by a mild acidity and hints resembling raisins and caramel, suitable for lovers of pour-over and espresso preparation. Farmers: Gustavo and Rodolfo Munji – Munji family Region: La Espranza Tarazo – San Jose, Costa Rica Altitude: 1700 meters above sea level Processing method: Black honey Varieties: Catuai, Caturra Hints: Raisins, caramel, dark chocolate La Espranza is located in Tarazo province within Costa Rica, known for producing high-quality coffee due to the methods used in cultivation, as well as the natural environment where coffee trees are grown at elevations between 1500 to 1700 meters above sea level, making it an ideal environment for cultivation considering the altitude, weather, and soil. The Espranza farm has been under the supervision and management of the Munji family for over four decades. Rodolfo is the main father of this family and has practiced coffee cultivation since childhood. Currently, his son Gustavo is the main farmer, who has been developing this farm by using and mastering various coffee processing methods, one of which is the black honey method, which he recently started and has now mastered. He sees it as one of the most suitable processing methods for his coffee crops. The black honey processing method is entirely natural, involving drying the coffee without removing the husk, allowing the coffee to retain its natural sweetness and acidity. Afterward, the beans are hand-selected, the husk is removed, and then they are spread on raised beds. This process usually takes from 12 to 15 days. This distinguished processing method produces an experience similar to juice, due to the clear fruity hints, and is suitable for all coffee lovers with different preparation methods. Enjoy this special crop and share your experience with us about the crop and the method of preparation used!