Lica Torres – Black Cherry Co-Fermented, Natural Gesha

MEET THE PRODUCER

Nestled at the foot of Chirripó Volcano, the three-hectare farm owned by Lica Torres and his family is one of only a few such courageous endeavours in Brunca, the southernmost coffee-growing region in Costa Rica. Conditions there aren't exactly idyllic—the soil is rocky, the incline steep, and the weather is often either a little too hot or a little too cold to grow any particular crop with tremendous success.

Lica’s father initially planted pine trees on the land, but farming wood is a slow process that doesn’t yield returns for many years. Always observant, Lica began to notice neighbouring families experimenting with coffee cultivation and, in 2020, he decided to take a risk. He planted a new hybrid variety called Milenio, which was gaining attention for its success at lower altitudes in Brunca. Encouraged by early results, he continued to plant more coffee—eventually turning his sights toward more delicate, high-altitude varieties like Gesha.

Today, Lica’s farm is a beacon of innovation and determination, and his success in both coffee cultivation and processing has made him one of the most exciting producers in southern Costa Rica. Among his many innovations, the Black Cherry protocol—a complex and demanding processing method developed with the Cerro Buena Vista Wet Mill—has become his hallmark.

TRUST THE PROCESS

The Black Cherry process is an original creation of the Torres family, meticulously refined and executed with near-scientific precision. As in traditional natural processing, ripe cherries are handpicked and brought to the mill. However, Lica allows the cherries to hang on the tree slightly longer—past peak ripeness—developing a darker hue and deeper sugars, hence the name Black Cherry.

At the wet mill, the cherries are placed in propylene bags for 24 hours, beginning the first stage of fermentation. Afterward, they are spread on raised beds to dry slowly until the parchment reaches 15–20% moisture content. At that point, the cherries are re-collected and sealed in plastic bags for seven days, where slow, controlled fermentation continues at cool temperatures. Finally, they are returned to concrete patios to finish drying until the final moisture level reaches 10–11%.

This method enhances sweetness and body while maintaining bright fruit acidity and layered complexity—a true hallmark of Lica’s craft.

TAKE A SIP

Every year, Don Lica Torres delivers a remarkably distinct flavour profile through his careful and intentional Black Cherry process. But this year’s lot is particularly exciting—a Gesha, processed using the same method exclusively for us.

The result is extraordinary: a cup that balances high-impact fermentation flavours with the delicate grace of the Gesha variety. Expect the signature Black Cherry richness—cooked cherries, orange zest acidity, and craft dark chocolate depth—intertwined with the floral elegance Gesha is famous for, reminiscent of fresh rose petals.

This coffee is expressive, layered, and full of life—a perfect example of how innovation and terroir can coexist beautifully.

Origin: Rivas, Brunca, Costa Rica
Producer: Don Lica Torres
Farm: Cerro Buena Vista
Process: Black Cherry Natural
Variety: Gesha
Elevation: 1500 MASL

Tastes Like: 🌹 Rose · 🍒 Cooked Cherry · 🍊 Orange Zest · 🍫 Craft Chocolate

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.