Caturra / Black Honey
Caturra / Black Honey – Love it or hate it. Amazing intensity, lots of winey and fruity sweetness and many flavor layers. For heavy naturals afficionados!
€18.60 /kg
Caturra / Black Honey – Love it or hate it. Amazing intensity, lots of winey and fruity sweetness and many flavor layers. For heavy naturals afficionados!
€18.60 /kg
LOCATION: Carrizal, Alajuela, Central Valley
ALTITUDE (MASL): 1500 m.a.s.l
VARIETIES: caturra, typica, SL28
PROCCESING METHOD: red honey & black honey
Rodolfo is a third generation coffee producer, now super proud of his daughter, Ariela, who’s involved as fourth generation! We started buying from Carrizal in 2024, captivated by two wonderful caturra lots of black (more mucilage covering parchment during fermentation and drying process) and red (less mucilage) honeys.
Finca Carrizal was established in 1890 and is located between two majestic volcanoes – Poas and Barva. The area is beautiful with natural borders of the finca shaped by two crystal rivers, also 15% of the farm is covered with a natural forest. Rodolfo and Ariela place emphasis on environmental consciousness, striving to minimize their ecological footprint, from farming to harvesting.
_sluive –
2023 crop:
Pinot Noir hits the spot, wouldn’t roast it too light, just past first crack+~1min to 204C works great. Acidity reminds me of a longer processed Anaerobic Natural. Some spices are in there, smells like speculoos with red currant.
Bean quality is great, sorting as well. I’d say it’s a G1, based on defects etc. (+: My backtch of 300g had no Quakers at all). Beans are very uniform, smell of the greens is overwhelming (as to be expected from that processing). Roasting tends to be easy, elongated soak and dry times help to develop flavour. Favorite Roast was at -11,3w%, 18min (soak 0+3min, dry +4min, 175C@ 12min, FC at 197C (bean temps)): Light roast, best flavour after 3 weeks of resting.
Conclusion:
Easy to roast, good flavour for a black honey from Cista Rica at that elevation, but would prefer a red honey instead. The Pinot noir Flavour can be overwhelming at times. (Maybe Awesome for espresso blends??)