Costa Rica Black Honey
Costa Rica Black Honey
Lime, Raspberry, White Peach
Tucked between the majestic Poás and Barva volcanoes, Finca Carrizal in Costa Rica is home to rich volcanic soil, cool mountain air, and a family that’s been obsessed with coffee for four generations. Rodolgo and Ariela Boillat approach coffee processing like an art form: patient, precise, and just the right amount of experimental.
Their Black Honey process is a masterclass in patience. Only the ripest cherries are handpicked, pulped to leave a generous layer of sticky-sweet mucilage, and then dried slowly on raised beds under the watchful eyes of the farmers. Over several weeks, the sugars in the mucilage darken and caramelise, building depth and character inside each bean. The result is a cup that hums with lime-like brightness and raspberry sweetness, finishing with the soft, silky white-peach roundness that only comes from this kind of careful, hands-on work. It’s coffee made with patience, sunlight, and just enough obsession to make it unforgettable.
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More About The Coffee
This single origin comes from the farm of Rodolgo E. Boillat, who continues a three-generation family tradition now joined by his daughter Ariela Boillat, marking the fourth generation devoted to exceptional coffee. Their farm spans 30 hectares at 1,500 meters above sea level, with fertile volcanic soil, two clear rivers, and surrounding natural forests providing an ideal environment for specialty coffee.
This lot features the rare San Isidro 48 varietal, harvested between November and February, only the ripest cherries are selectively handpicked, then pulped to retain around 80% of the mucilage. The beans are slowly dried on patios and raised beds, turned regularly to ensure even drying over several weeks. As the mucilage darkens, sugars caramelise naturally, building depth, complexity, and fruit character in the beans. After drying, the mucilage is removed, and the beans are carefully sorted and rested to stabilise moisture and fully develop their flavours.
Sustainability is central to the Boillats’ approach, 15% of the farm is preserved as conservation forest, protecting biodiversity and helping combat deforestation in Costa Rica. This careful stewardship ensures every cup is a product of both exceptional craft and environmental responsibility.
Producer: Rodolgo Boillat
Varietals: San Isidro 48
Process: Honey
Ingredients & Origin
Ingredients: 100% Arabica Coffee Beans. Contains no additives or preservatives.
Sourced from: Finca Carrizal, Costa Rica
Roasted and packaged in NSW, Australia, from imported raw coffee beans.
Cup Count
1 – 2 cups daily - 250g per week
2 – 4 cups daily - 500g per week
6 – 8 cups daily - 1kg per week
Note: These guidelines are based on using 21-22 grams of coffee, our recommended dose size for double shots.
Storage Instructions
For optimal quality, store airtight in a cool, dry place, out of direct sunlight.
Why others love it
Recipe
This recipe is for espresso and developed on a commercial coffee machine. Use as a guide to achieve your desired flavour preference. If you are unable to reproduce the exact result on your home machine, don’t panic, an alternative is to simply adjust your recipe using the ratio so it works best for your set up.
