These two new coffees to launch at Stone Creek Coffee are so good that it’s scary. Get prepped for those autumn and Halloween vibes with our annual favorite short run, Nightmare Before Coffee, and brand new small batch, Black Honey Costa Rica. Black Honey is available in 48g Tasting Samples for $3.00, one-pound bags for $22, and five-pound bags (online only) for $90. And grab a bag of Nightmare Before Coffee in our cafes or two bags at stonecreekcoffee.com, with each half-pound bag costing $9.00. Looking at tasting either at your neighborhood cafe? We’ll be brewing Nightmare Before Coffee as one of the Coffees of the Day today and will have Black Honey on our Brew Bar as well as our Seasonal Espresso.
Starting the coffee tour with our short run, we’re celebrating the spookiest time of year with Nightmare Before Coffee, a medium-roasted single-origin coffee from Colombia. And although it may not save you from the sandman, Nightmare Before Coffee will help get you through your day in the here and now. This offering is 100% Tabi variety. Tabi means “good” in the Guambiano dialect. It was exposed to anaerobic fermentation for 25 hours after being pulped and dried on concrete patios until the ideal moisture content was reached. While fermentation is, by its nature, an anaerobic process, the term “anaerobic fermentation” refers specifically to fermentation that occurs in a custom-built, oxygen-free environment, such as a sealed container or tank. This process allows producers to create coffees with greater complexity and quality, which command premium pricing. In a cup of this sweet, dynamic coffee, you’ll experience notes of milk chocolate and berries with a syrupy body and subtle floral aromatics.
And moving along to our small batch which hails from Tres Milagros, a 105-hectare estate located in the famous Tres Ríos region of Costa Rica. The estate comprises two plots, Tobosí and Higuito. The Tobosí plot is almost entirely flat and enjoys shade from Poro trees. The Higuito plot has more hills and greater exposure to the sun. In 2010, Nelsyn Hernandez moved from Honduras to Costa Rica to revive the farm and make it what it is today. Nelsyn, an agronomic engineer, encountered many problems at the farm. Nobody had renovated the trees for many years, and productivity was low. This is how the farm got the name Tres Milagros; it would need a miracle to save it. Through an integrated approach of replanting trees with high-yielding, high-quality varieties, changing agricultural management, and implementing strategic fertilizing techniques, Nelsyn has increased productivity to the viable levels the farm experiences today. This lot was fermented and then was pulped with the mucilage left on before being dried on concrete patios for the first three days. After that, it is moved to beds for two weeks. This process is known as black honey, which imparts a unique sweetness to the coffee. (To learn more about honey processing, check out our Processing series blogs here and here.) If the processing wasn’t impressive enough, the varietal is also a rare hybrid called F1. It is the first seedling of a lab-made plant. This lot is a hybrid of Timor and Ethiopian Landraces. It shows disease resistance and brings a complex cup to Black Honey featuring notes of grape, molasses, and plum.