Sumava 'Black Moon' – Costa Rica
— Limited Edition —
To mark our decade-long partnership, we asked Francisco to lean into his most innovative coffee processing techniques. His answer: Black Moon—a method first achieved during a solar eclipse, which inspired its name.
This Villa Sarchi micro-lot comes from one of the farm’s highest elevations, where this smaller variety matures slowly and sugars form over time. Black Moon processing mirrors this low-and-slow philosophy: cherries are rested, then placed in fermentation tanks, with mucilage intact and conditions kept cool.
The result brings a refined taste related to fine cognac and dark fruits. Black Moon celebrates innovation, friendship, and the enduring bond we share with Sumava de Lourdes and Francisco Mena.
Pickup currently unavailable at Wagstaff Roastery
Sumava 'Black Moon' – Costa Rica
250g / Whole bean
Wagstaff Roastery
50 Wagstaff Drive
Toronto ON M4L 3W9
Canada
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Varietal
Villa Sarchi
Process
Black Moon
Altitude
1600 m
Origin
West Valley, Costa Rica
People & Place
Francisco Mena, Sumava de Lourdes
Francisco Mena is a Cup of Excellence winning producer at Sumava de Lourdes. His coffees are known here as instant classics and prized for their impeccable honey processing. Francisco separates plots by variety, and you can often find unique offerings from him in our lineup.
Francisco is also co-founder of Exclusive Coffees, which develops direct relationships between roasters and boutique coffee producers, and is touted as a leader in the “micromill revolution.”
The Land
West Valley, Naranjo de Lourdes, Costa Rica
The West Valley is one of eight significant and varied coffee regions in Costa Rica. It possesses all of the features for superior coffee production: a distinct rainy season, volanic soil, mild temperatures, and high altitude. Coffees here are renowned for their nice citrus acidity and nutty, milk chocolate flavour that we tend to enjoy as espresso.
Brew Methods & Recommendations
Drip
Flavours of maraschino cherry and marsala wine. Medium acidity, medium-high sweetness and juicy body.
Brewer: V60
Ratio: 1:16.75
Coffee: 20g
Water: 335ml
Brew Time: 3:15-3:45 minutes
Rest Period: 10 days
Espresso
Flavours of cherry liqueur and nectarine. Medium-high acidity, low-medium sweetness and silky body.
Ratio: 1:2.75
Coffee: 20g
Water: 55g
Brew Time: 26 seconds
Rest Period: 14 days
Immersion
Flavours of dark cherry and irish cream. Medium acidity, medium sweetness and juicy body.
Brewer: AeroPress
Ratio: 1:15
Coffee: 16g
Water: 240ml
Brew Time: 3 minutes
Rest Period: 7 days