Costa Rica Sarchimor – Black Honey

Ripe nectarine, forest berries, and delicate florals come together in a juicy, intense, and layered cup. Its sweetness is reminiscent of fine fruit preserve, while Black Honey processing adds an enveloping texture and depth that becomes increasingly apparent as the coffee cools.

This Sarchimor combines firm structure with highly expressive fruit. It is less fermentative than some experimental naturals, but delivers more body, concentration, and complexity than a conventional washed coffee.

Flavor Profile

• Main notes: nectarine, forest berries, and florals
• Acidity: medium to high, juicy, and fruit-driven
• Body: medium to full, silky, and structured
• Aftertaste: long, sweet, and lightly jam-like
• Overall profile: intense, floral, fruit-forward, jammy, and layered

Nectarine provides ripe and juicy fruit, while forest berries introduce vibrancy and contrast. Florals bring lightness and balance, and the concentrated sweetness leaves an impression reminiscent of fine fruit preserve.

Origin and Processing

This coffee comes from Finca Reina Elizabeth, located in Costa Rica’s West Valley, and is produced by Marvin Barrantes.

The farm covers approximately eight hectares and is dedicated to careful, precise production. Marvin works particularly closely with Sarchimor and Milenio, having found that both varieties respond especially well to his customised Black Honey method.

The Sarchimor variety combines Villa Sarchi genetics with a Timor hybrid. It was developed for resistance and adaptability in the field, but when carefully cultivated and processed, it can also produce a sweet, structured, and expressive cup.

After dry depulping, the coffee is spread in a thick layer on raised beds and left untouched for three days. During this stage, fermentation builds intensity and a compact crust forms over the coffee.

Once this layer is broken, the coffee begins a slow drying period of 12 to 14 days. It is moved regularly to promote even drying and preserve a balanced relationship between fruit, sweetness, and structure.

Why You’ll Love It

• Clearly defined fruit: nectarine and forest berries with good clarity
• Jam-like sweetness: concentrated, rounded, and persistent
• Distinctive Black Honey method: added body with controlled fermentation
• Layered cup: develops additional nuances as it cools

Ideal for

• V60: highlights nectarine, florals, and juicy acidity
• Origami: produces an aromatic, intense, and clearly defined cup
• AeroPress: enhances silky body and jam-like sweetness
• Cold brew: creates a fruit-forward, sweet, and refreshing drink
• Modern espresso: for a juicy, concentrated, and unconventional extraction
• Cupping or tasting: ideal for observing its development across temperature changes

Technical Details

• Origin: Costa Rica
• Region: West Valley
• Farm: Finca Reina Elizabeth
• Producer: Marvin Barrantes
• Species: Arabica
• Variety: Sarchimor
• Processing: Black Honey
• Initial fermentation stage: three days in a thick layer on raised beds
• Drying: 12–14 days with regular movement
• Altitude: 1,450–1,550 m.a.s.l.
• SCA score: 87
• Tasting notes: nectarine, forest berries, and florals
• Profile: jammy, intense, structured, and layered

Summary

An intense and expressive Costa Rican Sarchimor with nectarine, forest berries, florals, and jam-like sweetness. Black Honey processing adds silky texture, firm structure, and complexity particularly suited to filter brewing, AeroPress, and modern espresso.