Ship from: NJ

Position: INSTORE

The Royal NY Line Up
4 Boxes Available
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SOURCED FROM
Costa Rica
VARIETALS
Centroamericano
PROCESS
Honey, Mechanical Dryer
CUPPING NOTES
Cupping Note
Cupping Note
Cupping Note

THE SOURCE

This black honey reposado lot comes to us from Café La Cumbre, a farm in San Gabriel, Tarrazu run by 3rd generation coffee producers, Nancy and Minor Jiminez ...
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IN THE CUP
ROAST ANALYSIS
This black honey offering comes to us by Café La Cumbre, a farm in Tarrazu run by third generation coffee producers, Nancy and Minor Jiminez ...
READ MORE
BREW ANALYSIS
The cupping of the production roast revealed notes of orange, peach, pear, and red apple ...
READ MORE

ABOUT

This black honey reposado lot comes to us from Café La Cumbre, a farm in San Gabriel, Tarrazu run by 3rd generation coffee producers, Nancy and Minor Jiminez. Café La Cumbre has been producing coffee for 90 years and sits on 100 hectares of land at approximately 1650masl. The farm has been passed down for three generations and employs almost three hundred people for harvesting and farm maintenance.

To produce this reposado honey lot, they rested the ripe cherry for 36-40 hours, allowing the natural sugars from the pulp and mucilage to incorporate into the grain and intensify its sweetness. Then, they de-pulped the cherry, pre-dried it on patios and fully dried it in the mechanical dryer.

Café La Cumbre produces micro lot coffee. Their coffee has been handpicked by Indigenous people for generations, allowing their experience to show from the beginning of the process to the final cup. They carry out every part of the processing at the farm level and utilize a variety of methods, including red honey, washed, and natural.

  • Royal NY's Scoring

    Acidity:

    Above Average

    Body:

    High

    Sweetness:

    Very High


CUPPING NOTES
Cupping Notes
Orange
Cupping Notes
Pear
Cupping Notes
Red Apple

  • Diedrich IR-5 Roasted On
    Diedrich IR-5
    Color Change
    6:17
    First Crack
    9:30
    Roast Duration
    11:40
    Development Time
    2:10
  • Product Detail
  • Product Detail
  • Product Detail
ROAST ANALYSIS
This black honey offering comes to us by Café La Cumbre, a farm in Tarrazu run by third generation coffee producers, Nancy and Minor Jiminez. Café La Cumbre has been producing coffee for 90 years. The pre-ship sample of this coffee showed notes of orange, peach and red apple. I roasted a production batch on our Diedrich to see what flavors I could bring out of this coffee. I charged the drum to 385 degrees with the burner set to 50%. The roast turned around at 1:24 into duration at 169 degrees. At 2:43 into duration I increased heat application to 75%. As momentum began to build, I adjusted airflow to 50%. The coffee took on a bright neon color, glowing in the trier. The maillard phase of the roast began 6:17 into duration at 320 degrees. Color change was smooth and uniform. At 6:20 into duration I adjusted the burner back down to 50% as I moved closer to first crack. The maillard phase of the roast lasted for 3:13 of duration. The development phase of the roast began at 9:30 into duration at 392 degrees. First crack was light and delicate with aromas of caramel throughout development. At 10:03 into duration I adjusted airflow moving through the drum to 100%. The last heat adjustment came at 10:10 into duration lowering the burner to 25%. Total duration of the roast was 11:40 with an end temperature of 405 degrees. I finished with a development time ratio of 18.6%.


  • RNY Coffee Dark Brew Style
    V60
    Coffee : Water Ratio
    1:15
    Grind Size
    Ek-43 #10
    Total Brew Time
    3:00
BREW ANALYSIS
The cupping of the production roast revealed notes of orange, peach, pear, and red apple. The bright acidity gave way to a nice, sweet finish. I decided to make a pour over and chose to brew a V60. I dosed out 21 grams and set our EK-43 grinder to 10. Total brew time was 3:00 using 350 grams of water. The V60 showed notes of orange, peach, and pear. The pleasant bright acidity integrated with citrus notes translated to an expressive sweet orange blossom with a creamy, caramel body. The cup showed complexity and was well rounded. Expressive complex notes of orange, peach, red apple, and pear fused with a creamy caramel body.