Costa Rica Sumava de Lourdes Natural Slow Dry | Costa Rica Coffee | 12oz bag of whole bean coffee | Equator Coffees

Costa Rica Sumava de Lourdes Natural Slow Dry | Tastes like papaya, cherry kirsch, buttercream | Equator Coffees

Costa Rica Sumava de Lourdes Natural Slow Dry | Light roast single origin coffee | Equator Coffees

Costa Rica Sumava de Lourdes Natural Slow Dry

This vibrant single origin coffee was produced by Francisco Mena on his farm Sumava de Lourdes and milled using a unique method that Francisco has dubbed the Black Cherry Process: a slow dry variant of the natural method with carefully monitored fermentation.

Sumava de Lourdes was awarded their first ever Cup of Excellence win in 2016 and another Cup of Excellence award for 3rd place in 2024.

Size

cecom-special

12oz

save 15% per oz

2lb

Flavor Profile

Origin
Lourdes de Naranjo, West Valley, Costa Rica
Tasting Notes
Sweet and vibrant flavors of papaya, cherry kirsch and buttercream frosting.
Roast Level

Light Med Lt Med Med Dark Dark

Origin Story

Francisco Mena

This coffee was produced in Costa Rica’s West Valley growing region by our friend Francisco Mena on his farm Sumava de Lourdes. The farm is named after the mountainous Sumava National Park in the Czech Republic, with the name Lourdes referring to the micro-region Lourdes de Naranjo.

The farm is divided into two main sections – Monte Lourdes and Monte Llano Bonito. This coffee hails from a subsection of Monte Lourdes, on a plot dubbed El Kinkajou, which is playfully named after an adorable tropical rainforest mammal sometimes called a “honey bear” that is seen on the farm. This plot was planted with 6,000 coffee trees that are locally known as San Roque. The cultivar is a naturalized variation of the celebrated SL28 variety, which was selected and stabilized in Kenya by Scott Laboratories in the 1930s.

Francisco Mena is recognized for his experimental and advanced processing methods. After years of planning and preparation, Sumava was awarded a first-place win in the 2016 Costa Rica Cup of Excellence competition, with more accolades to follow in subsequent years. In 2024 Sumava received another Cup of Excellence award, this time in 3rd place for a San Roque variety lot from El Kinkajou.

Altitude

5,500 – 5,800 feet

Variety

Milenio

Processing

Natural, Experimental Black Cherry process

Why We Love This Coffee

This coffee underwent what Francisco Mena calls ‘Black Cherry Process’, in which cherries are harvested at peak ripeness, then laid out to dry in alternating cycles of sun and shade for 40–50 days. During this time, the cherries undergo a carefully monitored fermentation process that allows their natural sugars to impart remarkable sweetness and complexity. This extension of the drying time resulted in a coffee with flavors similar to those found in anaerobic processing.

Our lead roaster, Lauren W., developed a roast profile for this coffee that pairs an extended drying phase that tapers the intensity of the acidity, with shorter maillard and development phases. She found that this kept the fruity notes of the coffee crisp and clean.

Sustainably Sourced

Good Coffee, Better Planet

We treasure our relationships in the global coffee community and invest in projects at origin to support our partners in their commitment to environmental sustainability and social welfare. We also invest in reducing our day-to-day impact, through initiatives like energy-efficient Loring Smart Roasters to reduce carbon emissions per batch by 80%.

As a certified B Corporation, we are a leader in sustainable practices that impact people and the planet. This third-party certification requires us to demonstrate transparency and accountability throughout our supply chain and quantify the impact our business creates for our employees, the community, and the environment. We are proud to be part of this community working together toward one unifying goal: using business as a force for good.

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Costa Rica Sumava de Lourdes Natural Slow Dry

Flavor Profile

Origin

Tasting Notes

Roast Level

Origin Story

Why We Love This Coffee

Good Coffee, Better Planet

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How to Brew

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