We are humbled to be entrusted to roast the very first exportable harvest of this variety separation from a very exciting project that has been years in the making. In the cup we find an effervescent acidity, the traditional SL28 black currant, and a tropical star fruit-like complexity.
First Roast: 03/02/2021
Las Mercedes, Garzón, Huila
1,800 - 1,950 masl
October - November, 2020
Hand picked at peak ripeness. Floated to further remove defects. Depulped. Dry fermented for 24 hours. Dried on shaded raised beds for 30 days.
We could not be more proud of Kyle and José. We have watched since the beginning as this project has developed and grown. Not only is it difficult to produce coffee of this quality, but the varieties they have chosen are among the most difficult varieties to grow anywhere. This is quite literally a dream come true for anyone that is interested in terroir and varieties. To have Kyle and Jose’s lineup of coffees to taste next to one another is an extraordinarily rare thing, and a true highlight of our coffee careers. Kyle and José—we lift a glass to you, and to all of the dedication and hard work it has taken to make your dream a reality!
“SL” is in reference to single tree selections made by Scott Agricultural Laboratories in 1935-1939. SL28 is of the Bourbon genetic group, and was selected for its drought resistance as well as its extremely high cup quality. SL28 is one of the most well-known and well-regarded varieties in Africa. It has consequently spread from Kenya to other parts of Africa as well as Central and South America. SL28 is a non-hybrid variety, and very susceptible to disease.
The cost of getting a coffee from cherry to beverage varies enormously depending on its place of origin and the location of its consumption. The inclusion of price transparency is a starting point to inform broader conversation around the true costs of production and the sustainability of specialty coffee as a whole.