Exeter roasters Crankhouse were lucky enough to visit the ASOPROAAA mill in Tarrazù, Costa Rica earlier this year, and they unearthed some real gems.

The organisation, whose name stands for Association of Agricultural Producers of Acosta and Asserí, was set up to respond to and rebuild from the devastation left in the wake of Hurricane Mitch in 1998, and has been extremely influential in the revival of the agricultural industry in these two Costa Rican regions.

The ASOPROAAA mill specialises in black honey processing and this sweet and richly fruity bag is a great example of the process. Here, the cherries are initially fermented anaerobically in bags for 48 hours, depulped in the wet-mill and put back in bags to ferment for another 24 hours before drying on African raised beds for up to 10 days, with that sticky mucilage remaining.

This coffee comes at the perfect time for the change of the seasons, with black cherry, toffee and milk choc flavours hitting all the right autumnal notes.