Juicy and exotic coffee from the Farm series for filter coffee. Red honey processed Kenya varieties SL 28 / 34 from our favorite Czech-Costa Rican farm Sumava de Lourdes. Farm coffee series is the core of our offering. Seasonal specialty coffee lots grown and processed by producers with whom doubleshot has been fostering strong long-term relationships. Uncompromising respect to nature, people and coffee translated into final cup. Finca Šumava de Lourdes is an ambitious project which was put together by a famous Costa Rican coffee exporter Francisco Mena and a Czech investor. The farm is located about an hour from the capital in the region of Lourdes de Naranjo (map). The idea behind this project is to build a state-of-the-art farm, which will benefit from a huge coffee know-how and strong financial background. Šumava is a model farm which uses modern technologies and new trends in ecologically sustainable farming. The farm uses eco-pulpers together with a retention field for discarded water, which is later used as a fertilizer for coffee plants. **Juicy & Exotic** Jarda and Lukáš, who selected this coffee in Costa Rica last year, love Kenyan varieties grown in Latin American countries, so it is no surprise that this coffee was among their favorites. The coffee has a floral aroma and quite pronounced citrus acidity. The Red Honey processing brings a dense body and a slightly "funky" aftertaste to the cup. Listen to our podcast (in Czech) Many different varieties Šumava has also an exclusive access to the international bank of coffee seeds (CATIE). On the farm, you can spot several different cultivars being planted, e.g.: geisha, sl28, ethiopian heirloom and mix varieties, caturra, villa sarchi, mocca and many others. Dry Processing - Blackmoon The processing of cherries on the Šumava farm takes place in most cases in a Penagos eco-pulper (Spanish for "desmusilaginadora"), which is a de facto mechanical press for coffee cherries, on which you can easily adjust the amount of pulp left on the parchment of the beans. This time our lot was processed with **red honey**, which leaves most of the pulp on the parchment. Freshly picked cherries are first left to ferment in plastic boxes in the shade for 4 days (so-called "reposado"). They then travel to the Penagos eco-pulper, where the skin and pulp are removed. Then the beans in the parchment are dried for 10 days on African beds. This processing method aims to highlight juicy and sweet tones with fruity acidity.