Angostura Espresso

by Arleen & Maria Jimenez from Beneficio La Angostura & Bean Voyage

Angostura Espresso is a Black Honey-processed Catuaí from the sisters Arleen & Maria Jimenez, who operate their family-owned wet mill, Beneficio La Angostura, in Costa Rica. The term honey refers to the layer of pulp that remains on the coffee beans after the outer skin has been removed and during the drying process. This labor-intensive method often results in very sweet and smooth coffees. We taste sweet apple and brown sugar.

We recommend the coffee for espresso machines as well as for Moka Pot, Aeropress, French Press.

Taste notes
Red Apple &
Brown Sugar
Roast profile
Intensity
Variety
Arabica, Catuaí
Process
Black Honey
Provenance
León Cortés Castro, Costa Rica
Weight
Do you want whole beans or ground coffee?
€10.99
€43.96/kg
Includes 7% VAT
excludes Shipping
In stock
Delivery by
Friday, the 24th of January 2025
Get to know the producers
Arleen & Maria Jimenez, Beneficio La Angostura & Bean Voyage

Arleen and Maria Jimenez are two sisters whose passion for coffee has taken their family's farm and wet mill to the next level. Their father manages coffee production on Finca Mario Jimenez Gamboa, while the sisters oversee processing at Beneficio La Angostura. Their operations are located between 1700 and 1900 masl in the beautiful mountains of Tarrazu, Costa Rica. We are excited to feature Angostura Espresso, a beautiful honey-processed Catuaí, as our first coffee from Arleen and Maria Jimenez.

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Our relationship with Beneficio La Angostura & Bean Voyage
€11.16
/kg
The price we pay Beneficio La Angostura & Bean Voyage for your coffee
Marketed through Bean Voyage. Direct import via Algrano
How the coffee is imported
2023
For how many years we have been working together

About Angostura Espresso

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Angostura Espresso is Black Honey processed Catuaí produced by the sisters Arleen and Maria Jimenez. For this lot, the outer skin was removed from the coffee cherries but with most of the pulp still left on the coffee seed. The seeds are spread in a thin layer and after 3 days are arranged into a thicker layer to slow down the drying process. Over the next 12-15 days, the coffee beans are moved continuously to ensure even drying. Finally, the coffee is rested in bags for 2 months and then prepared for export..


The Catuaí variety is a cross between Mundo Novo and Caturra, developed in Brazil in 1949 and introduced to Costa Rica in 1985. Along with Caturra, Catuaí is among the most widely grown varieties in Costa Rica.

A honey coffee can be yellow, white, red or black, depending on how much pulp remains after the outer skin of the coffee cherry has been removed. Arleen and Maria find great joy in experimenting with different variables, including the amount of pulp removed, drying times, and other factors.

Our brewing recommendation
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Author portrait
Chris uses the following recipe to brew with the espresso machine  :

A 24 to 26 second shot at a ratio of 18 g coffee grounds to 38 g espresso results in a syrup sweet cup with gentle acidity.

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Beneficio La Angostura
León Cortés Castro, Costa Rica 1750 m a.s.l. Altitude

The 5-hectare Beneficio La Angostura and Finca Mario Jimenez Gamboa are located at 1,700 to 1,900 meters above sea level in Tarrazú, a mountainous region known for its high-quality coffee production. Surrounding peaks reach up to 3,000 masl. Against this picturesque backdrop, Arleen and Maria work tirelessly to ensure that their family business continues to operate sustainably. The two sisters are constantly continuing their education and their dedication to their craft is reflected in the quality of this honey-processed Catuaí.