Sumava 'Black Moon' – Costa Rica

Mangosteen • Vanilla • Lychee

— Limited Edition —

Francisco Mena is a master technician who treats processing as its own craft, shaping flavours that elevate the cherry's inherent character while creating something that transcends terroir.

Black Moon is his most fearless expression of that skill, and it's back by popular demand. The process was born during a solar eclipse, which inspired its name. Cherries grown at Monte Lourdes — one of two farms within the Sumava de Lourdes micro-mill — are rested for two days, fermented for two more, then dried cold for over a month.

When a producer is given time and room to experiment, the rewards are unmistakable. Black Moon is an otherworldly cup from one of coffee's brightest minds.

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Grind:

Variant

Sumava 'Black Moon' – Costa Rica

Varietal

Villa Sarchi

Process

Black Moon

Altitude

1700m

Origin

Lourdes de Naranjo, West Valley , Costa Rica

People & Place

Francisco Mena, Sumava de Lourdes

Francisco Mena is an award-winning Producer and Owner of the exporting organization, Exclusive Coffees. Having won the Cup of Excellence in 2016 – the industry’s most prestigious competition and auction – Mena’s coffees are known to be instant classics.

Founder, Andy’s relationship with Francisco goes back years while visiting Costa Rica cupping coffee at the farm and considers him a true friend of the roastery.

The Land

Lourdes de Naranjo, West Valley

Nestled in Costa Rica’s renowned West Valley, Lourdes de Naranjo is celebrated for high elevations, rolling volcanic hillsides, and mineral-rich soils that create blissful growing conditions. The western valley is characterised by a well-defined rainy and a dry season, moderate temperates and high humidity of 84%.

Brew Methods & Recommendations

A roast-specific recipe is in the works — usually ready two weeks after each coffee release. Our brew guides are built on the same principles as our recipes. Start here, dial in your grind, and check back for more nuance.

Drip

Brewer: V60
Ratio: 1:16
Coffee: 20g
Water: 320g
Temperature: 30 seconds off the boil
Grind Size: Universal Medium
Brew Time: 3:15-3:30 minutes

Espresso

Ratio: 1:2
Coffee: 20g
Water: 40g
Brew Time: 27 seconds
Rest Period: Min. 7 days

Immersion

Brewer: French Press
Ratio: 1:15
Coffee: 30g
Water: 450g
Temperature: 30 seconds off the boil
Grind Size: Universal Medium
Brew Time: 4 minutes