Costa Rica SL28

Origin: Costa Rica

Region: West Valley

Varietal: SL28

Processing:  White Honey

Tasting notes: Sparkling apple cider, green grape, honeycomb, macadamia nuts

The Process:

Honey (or pulped natural) process is a hybrid processing method that combines elements of both Natural and Washed techniques. In Honey processing coffee is depulped but allowed to dry first before washing. Unlike Natural process where most, if not all of the fruit is left on the coffee, only some fruit is left! Fun fact: The reason  “honey processing” gets its name is because while most of the cherry is gone, the remaining fruit becomes golden and the sticky mucilage is reminiscent of honey! 

Behind the Producer:

Altitude: 1200-1900Masl

Farm: Cerro San Luis Micromill

Producer: Alexander and Magali Delgado

About the Producer:

In the interest of improving their quality and remaining competitive, they have focused on growing different varieties, and about 4 years ago they replaced their older stock with 10 or more different types of coffee, including Caturra, Red and Orange Bourbon, SL-28, Catuai, Villa Sarchi, and Maragogype. The family's farms are adjacent to one another, but the plots are given separate names for lot separation purposes, and the mill is located at the family home, just a few miles away. After harvesting, the cherry is brought right to the family home, where they are able to do a variety of different processes, from washed and honeys to natural. As is common at mills in Costa Rica, at Cerro San Luis the type of honey is decided by how much mucilage is left on the coffee after depulping.

Why We’re Stoked! 

This coffee evokes the sensation of getting out of bed with no trepidations because you know something rejuvenating awaits you once you do. With its sparkling acidity, decadent sweetness, and satin-like body, this coffee is reminiscent of a vacation that never ends.