Costa Rica - Humming Bird
Jasmine, honeydew melon, jackfruit
An extremely rare lot from Café de Altura San Ramón in the Tarrazú region. Yeast-washed and grown at high altitude as a Strictly Hard Bean (SHB), delivering remarkable clarity and complexity.
The Story
Humming Bird’s story takes an interesting turn after harvest. At Café de Altura de San Ramón in Costa Rica, carefully picked ripe cherries meet a yeast culture derived from the coffee fruit itself, giving fermentation a helping hand.
A small amount of the fruit’s pulp and sticky mucilage is retained, providing sugars for the yeasts to work with. This stage helps shape the coffee’s character, bringing another layer of expression to the fruit the growers have spent months nurturing.
The coffee then moves to raised drying beds, where drying takes around 25 days. It is a patient finish to a process that begins with ripe fruit and depends on careful handling throughout.
In the cup, that work comes through as floral aromas, cherry-like sweetness and a bright acidity reminiscent of hibiscus, followed by gentle notes of nuts and spice. Humming Bird shows how a thoughtful approach to fermentation can bring out a different side of a Costa Rican coffee.
How We Brew It
Filter: 16g in, 225g out, 1.50 - 2.10 min
Water temperature : 91°C
Comandante C40 : 24 clicks
Best For
- Filter