Costa Rica



Orange blossom, Lime zest, Honey

Costa Rica is known for its innovative coffee processing, including the development of different honey styles and the recent rise of anaerobic processing. Anaerobic processing involves sealing the depulped beans and remaining fruit in a container with a little water to reduce air exposure during fermentation. Francisco at Sumava is growing the rare and exciting H3 varietal as part of his experimentation with different coffees.

H3 is a coffee hybrid of Caturra and Ethiopian landrace. It was created to increase genetic diversity in Central American coffee plants. Although it's vulnerable to rust, it tastes great and some farmers still grow it. F1 hybrids combine genetically distant parents to make plants stronger without affecting taste or disease resistance. Only a few F1 hybrids exist and they're relatively new to farmers.

  • Region: Naranjo, Costa Rica
  • Farm/Mill: Sumava de Lourdes, Francisco Mena
  • Variety: H3
  • Process: Anaerobic Honey
  • Altitude: 1,670 - 1,780 masl
  • Harvest date:April 2022
  • Roast Date: March 2023