01
Clarity & bright sweetness
Pour-over
- Dose
- 15 g
- Water
- 250 g
- Ratio
- 1:16.7
- Grind
- Medium-fine
- Temperature
- 94 °C
- Time
- 2:45–3:15
Ripe plum and blackberry with clear honeyed sweetness.
Single Origin · Los Santos, Costa Rica
La Macha Black Honey
Brown sugar · Honey · Ripe plum · Blackberry
A rich Black Honey Caturra from the Jiménez family, built around concentrated sweetness, ripe fruit and a creamy texture.
Brown sugar
Honey
Ripe plum
Blackberry
From $21.00
Producer
Jiménez family
Process
Black Honey
Variety
Caturra
100% Costa RicanFarmed and roasted at origin
Fresh roast scheduleRoasted Monday, Wednesday and Friday
Worldwide shippingDelivered from Costa Rica
Coffee at a glance
The essentials, without the jargon.
Everything that shapes the cup—producer, place, variety and process—presented in one clear view.
Producer
Jiménez family
Farm
EcoBeneficio Jiménez
Region
Los Santos, Costa Rica
Variety
Caturra
Altitude
1,600 m.a.s.l.
Process
Black Honey
Harvest
January–March
Cup score
87.5
Brew recommendations
Three reliable starting recipes.
Start here, then adjust grind or yield to your water, equipment and preferred intensity.
02
Concentrated sweetness
Espresso
- Dose
- 18 g
- Water
- 38 g out
- Ratio
- 1:2.1
- Grind
- Fine
- Temperature
- 93 °C
- Time
- 28–32 sec
Brown-sugar intensity, creamy body and a dark-fruit finish.
03
Round, easy sweetness
AeroPress
- Dose
- 16 g
- Water
- 240 g
- Ratio
- 1:15
- Grind
- Medium
- Temperature
- 92 °C
- Time
- 2:00
Rounded honey sweetness with plum, blackberry and a smooth texture.
Producer & origin
Rich sweetness from a high-altitude family lot
La Macha is produced by the Jiménez family at EcoBeneficio Jiménez in Los Santos. The Caturra grows at 1,600 m.a.s.l., where cool highland conditions support density, sweetness and a structured cup.
Generations of coffee work inform the family’s approach to fermentation and drying. This lot expresses that precision through brown sugar, honey, ripe plum and blackberry, supported by lively citric acidity and a rich, creamy body.
The process
Black Honey, managed slowly and precisely
After ripe cherries are harvested, the skin is removed while a high proportion of sweet mucilage remains around the seed during drying.
Careful turning, airflow and moisture control build concentrated sweetness, fruit depth and texture without losing the clean finish that keeps the cup balanced.
Roasted at origin
Costa Rican coffee, shaped and roasted close to where it grew.
Roasting in Costa Rica keeps Nordico connected to producers, harvests and the landscapes behind each coffee. It turns origin from a marketing line into an operating reality.
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