Los Duran H17 Full Honey
Lot Name: El Roble
Producer and/or Farm: Los Duran Family
Location: Sarchi, West Valley, Alajuela, Costa Rica
Altitude: 1,300–1,650 masl
Varietal: H17
Processing: Black Honey
Drying: Raised Beds
Taste Profile: fruit cake, raisins, warming spices, brown sugar

This is another coffee we have sourced from Selva Coffee whom we have worked with for over 5 years now. Corazon de Jesus has been a hit butwe just discovered this Full Black Honey from the Duran family that is just sugary and delicious.

The Los Duran Story
The Los Duran Wet Mill, founded in 2020 by Eduardo Duran and now operated by his sons Barney, Kendall, and Arnold, is a testament to family legacy and innovation in Costa Rica's West Valley. Starting as a small project to process their own coffee, it has become a hub for high-quality microlots.

The El Roble parcel, where this H17 variety is grown, spans altitudes from 1,300 to 1,650 meters. H17 is a hybrid of Caturra and Timor Hybrid, developed for disease resistance and productivity, while maintaining good cup quality.

Processing involves a black honey method: beans are depulped without washing to retain mucilage, fermented in grainpro bags for 2-3 days, then dried on raised beds. Drying starts with thick layers, turned infrequently, then transitions to thin layers with frequent movement over 7-10 days. This careful process, conducted under a greenhouse, results in coffees with exceptional complexity, sweetness, and clarity.

This Costa Rican coffee from the Los Duran family's El Roble parcel in West Valley features the H17 variety and is processed using a traditional black honey method, enhancing its sweet and complex profile.