Costa Rican Tarrazu Black Honey Processed Coffee
Best rich smooth Honey Processed Costa Rican coffee

Costa Rican Tarrazu Black Honey Processed Coffee

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 Costa Rican Tarrazu Familia Monge Black Honey Processed

 Region: La Esperanza de Tarrazu, San Jose, Costa Rica

 Grower: Rodolfo & Gustavo Monge and family

 Variety: Catuai, Caturra

Harvest: November-March

Altitude: 1500 – 1700 masl

 Soil: Volcanic loam

Process: "Black Honey" Process. Pulped and dried in the sun on patios and in mechanical dryers.
Cupping Notes: Dried Cherry, Buttercream Icing and Dark Chocolate

Rather than fermenting and washing the coffee after pulping, honey processed (sometimes called pulped natural or less frequently semi-washed) coffees like this one are left to dry with a bit of the sticky fruit still intact. Color designations tend to indicate the amount of fruit left: white honeys have nearly none at all, while red honeys are the “classic” style and black honeys, such as this example, are left to dry with as much fruit as possible. The seeds are left with a little reddish hue still clinging to the silver skin and a lot of bold, fruity flavors.

Sourced from La Esperanza de Tarrazu, this coffee was grown and processed by the Monge family, primarily overseen by Rodolfo and his son Gustavo. With over 40 years of growing experience under their belts, the team decided to begin processing their own coffee only recently, within the last four years or so. The farm is just 5 hectares, yet the Monge family have diversified their crops including lemon, orange, mango, guava, plantain, and banana.

This is the second year we’ve featured the black honey from Familia Monge as a Crown Jewel, and we’re thrilled to bring it back to the menu again this season.


Costa Rica La Esperanza de Tarrazu Familia Monge Black Honey Crown Jewel is sourced from a family-owned farm located in La Esperanza de Tarrazu within the province of San José, Costa Rica. The 12-acre farm, called La Esperanza Familia Monge, is owned and managed by the father and son team of Rodolfo and Gustavo Monge.  Rodolfo has more than 40 years of experience cultivating coffee but has only been processing the families coffee for the last four years in large part because of Gustavo’s interest in creating traceability for his family's coffee. The farm now has its own micro-mill where cherry selection, depulping, and drying are meticulously executed with a focus on balancing environmental impact with expressive cup profiles. This honey processed coffee is an example of precisely executed methods of drying coffee while the mucilage remains attached to the bean, which reduces water consumption by eliminating the need to wash the mucilage from the bean.