Reina Elizabeth

Some coffees ask you to stay a little longer. This one gives you a good reason. Reina Elizabeth comes from Marvin Barrantes, a farmer in Costa Rica’s West Valley. He named his eight-hectare farm in tribute to his mother, Elisa Alfaro Hidalgo, whom he describes as queenly herself. At 1,450–1,550 meters above sea level, Marvin grows modern hybrid varieties and runs a small mill dedicated entirely to his own harvest. It’s a family tribute, carried forward through coffee. The black honey process takes patience. After removing the outer skins, Marvin leaves as much fruit as possible on the seeds, then dries them on raised beds for around 12 days. The sticky fruit darkens as it dries, giving the process its name. The coffee rests for roughly two months before the dried fruit is removed. In the cup, expect agave sweetness, dried apricot, and rustic cocoa. Lightly fruited sweetness meets brisk acidity, with cocoa adding depth as the cup cools. This is your coffee for an afternoon that could use a little breathing room. Put on a favorite record. Find something good to eat. Stay long enough to hear the next track—and see what changes in your cup. 250g bag