Sumava Black Cherry - Costa Rica

Dark Cherry | Chocolate | Dried Fruit

• Country: Costa Rica

• Region: West Valley

• Elevation: 1670-1750 meters above sea level

• Farmers: Francisco Mena

• Mill: Sumava de Lourdes

• Variety: Caturra

• Processing: Black Cherry Method

Costa Rica Sumava: Black Cherry Caturra from West Valley

From the high elevations of Costa Rica’s West Valley, this Caturra lot from Sumava de Lourdes combines careful cultivation with an intensive Black Cherry process designed to build sweetness, fruit character and depth.

Sumava also holds a special connection for Transcend. During Poul’s time visiting coffee producers in Costa Rica, this was a standout lot — one that left a lasting impression for both its quality and distinctive flavour profile.

About Sumava de Lourdes

Located between 1,670 and 1,750 metres above sea level, Sumava de Lourdes benefits from the cool temperatures and high elevation of Costa Rica’s West Valley. The farm is managed by Francisco Mena, whose focus on careful cultivation and experimental processing has helped Sumava produce a wide range of distinctive coffees.

The farm is divided between Finca Monte Lourdes, home to the processing mill and many of Sumava’s experimental lots, and Finca Llano Bonito. This particular lot comes from Monte Lourdes and is composed entirely of Caturra.

Rather than the Yellow Honey process we have previously featured from Sumava, this lot undergoes Black Cherry processing, a thirty day cool climate resting process creating a very different expression of the same farm and variety.

Black Cherry Processing: Fruit, Sweetness & Intensity

Black Cherry processing takes a fruit-forward approach to coffee production. The coffee cherries are allowed to reach an advanced stage of ripeness before harvest, concentrating their sugars and developing deeper fruit characteristics.

Once picked, the coffee is processed with an emphasis on preserving that ripe cherry character through a long cool climated resting and fermentation period. Managing coffee at this level of ripeness requires careful selection and close attention throughout processing, as increased sugar content can create both greater flavour potential and greater fermentation risk.

When handled well, the result can be remarkably expressive: deeper sweetness, fuller body and ripe, concentrated fruit flavours that distinguish the coffee from more traditional washed or honey-processed Costa Rican lots.

A Standout Coffee from Costa Rica

For Poul, Sumava was one of the memorable coffees from his visit to Costa Rica. Experiencing the farm and its coffees firsthand offered a closer look at the level of precision behind Francisco Mena’s approach — from cherry selection through fermentation and drying.

This Black Cherry Caturra captures that experimental spirit. It takes a familiar Costa Rican variety and uses processing to push its sweetness and fruit character in a more intense direction, while maintaining the structure and balance that make Sumava’s coffees so compelling.

Why Choose Costa Rica Sumava?

Black Cherry Process: Extra-ripe cherries and careful processing encourage concentrated sweetness and ripe fruit character.

100% Caturra: A classic variety transformed through an unconventional processing approach.

High-Elevation Coffee: Grown between 1,670 and 1,750 metres in Costa Rica’s West Valley.

A Transcend Standout: A memorable lot for Poul during his visit to Costa Rica and an exciting expression of Sumava de Lourdes.

Experience Sumava Black Cherry Caturra

Discover a more fruit-driven side of Costa Rican coffee, where exceptional raw material, advanced cherry ripeness and careful processing come together in a distinctive expression of Sumava de Lourdes.

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The Sumava Black Cherry, sourced from the West Valley region of Costa Rica, represents a meticulous approach to post-harvest handling by producer Francisco Mena. This lot features the Caturra varietal, grown at elevations between 1670 and 1750 masl. It is processed using the unique Black Cherry Method, a specialized technique that influences the final cup profile. While processing methods vary significantly in their impact on acidity and body, experimental techniques like this are often designed to amplify sweetness and depth.

Roasted by Transcend Coffee, this selection highlights the potential for concentrated fruit characteristics in high-elevation lots. When evaluating such coffees, enthusiasts often consult the flavor wheel to identify the interplay between the inherent qualities of the varietal and the influence of the processing style. The resulting profile of dark cherry, chocolate, and dried fruit offers a distinct expression of the West Valley terroir.