Sumava

OriginCosta Rica

Roast levelMedium

ProcessHoney

Summary

A Geisha coffee from Costa Rica's West Valley region, produced by Francisco Mena at Sumava de Lourdes farm. Processed using the Rested Red Honey method, it offers notes of orange, jasmine, and yellow stone fruits, with a medium body and syrupy mouthfeel. Complex acidity at medium intensity with a long finish. Versatile for both filter and espresso preparation.

AI-assisted description, based on roaster & cupping data.

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Brew guide

Espresso

Coffee in: 18 g
Coffee out: 45 g
Time: 26 s

Grind: Fein

Filter

Coffee in: 15 g
Water: 250 g
Time: 2:30
Temperature: 93°C

Grind: Mittelgrob

0:00First pour: bloom with 50ml water for 35 seconds. (35 s)
2.Second pour: gently fill up to 250ml.

Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.

Details

Format: Bean
Roast profile: Omniroast
Decaffeinated: No
Producer: Francisco Mena
Altitude: 1710 m.a.s.l
Variety: Geisha
Notes: Orange, Jasmine

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The roaster

P14-Coffee

P14-Coffee is a specialty coffee roaster with a nose for the unusual. Their beans are a tour of single origins and bold processing—washed, natural, anaerobic,…

AI-assisted description, based on roaster & cupping data.

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