Vibrant, fruit-forward and beautifully balanced. An inviting mulled wine aroma leads into layers of blood orange, ripe pear and delicate toffee sweetness, bringing a bright, juicy character to the cup. Notes of mango and passionfruit add a tropical lift, followed by an elegant, lingering finish.
Region: West Valley, Costa Rica Process: White Honey Variety: SL-28 Altitude: 1,200–1,900 MASL
Cerro San Luis Micromill is a family-run operation in Costa Rica's West Valley, led by siblings Alexander and Magali Delgado and their spouses. With a shared focus on quality, the family cultivates a diverse range of coffee varieties, carefully separating individual lots and exploring different processing methods to showcase each coffee's unique character.
This SL-28 microlot is a distinctive expression of their work. Using the mill's White Honey process, freshly harvested cherries are depulped before being dried on raised beds and transferred to a covered patio, where they are regularly turned until drying is complete. The result is a complex yet refined cup, balancing vibrant fruit flavours with delicate sweetness and remarkable clarity.
Vibrant, fruit-forward and beautifully balanced. An inviting mulled wine aroma leads into layers of blood orange, ripe pear and delicate toffee sweetness, bringing a bright, juicy character to the cup. Notes of mango and passionfruit add a tropical lift, followed by an elegant, lingering finish.
Region: West Valley, Costa Rica Process: White Honey Variety: SL-28 Altitude: 1,200–1,900 MASL
Cerro San Luis Micromill is a family-run operation in Costa Rica's West Valley, led by siblings Alexander and Magali Delgado and their spouses. With a shared focus on quality, the family cultivates a diverse range of coffee varieties, carefully separating individual lots and exploring different processing methods to showcase each coffee's unique character.
This SL-28 microlot is a distinctive expression of their work. Using the mill's White Honey process, freshly harvested cherries are depulped before being dried on raised beds and transferred to a covered patio, where they are regularly turned until drying is complete. The result is a complex yet refined cup, balancing vibrant fruit flavours with delicate sweetness and remarkable clarity.
We rate each bean and blend for specific characteristics from 1-10
Aroma - How powerful is the aroma? Flavour - Does the flavour hit immediately, or is it more subtle? Body - Is it thinner or a fuller texture? Sweetness - How would you rate it on a scale of slightly bitter to very sweet? Finish - How long does the flavour linger?
Barista Info
Black Espresso:
Dose (In): 21g Weight (Out): 48g Time (Includes pre-infusion): 22 sec Temperature: 95.0 °C
Filter - Pour Over (V60):
Ratio%: 1 : 16 Dose (In): 15g Water: 240ml Time (Includes pre-infusion): 2min 20 sec Temperature: 94.0 °C
All recipes are developed using commercial equipment, so results may vary depending on your home setup. But that doesn't mean your coffee can't taste just as good! Use these recipes as a starting point and have a play with your dose, extraction time and yield to find a profile that “Defines Your Flavour”.
