This is a very fun and unique coffee: a traditional Kenyan SL28 grown on the mountain slopes of Costa Rica. In the cup we find the black currant profile of the SL28, uniquely accompanied by softer stone fruits and subtle florality.
Hand picked at peak ripeness. Floated to further remove defects. Depulped to remove 50% of mucilage using an eco-pulper. Pre-dried for seven hours on raised, open air beds, then moved to raised beds inside of a ventilated greenhouse where the coffee is raked every 30 minutes for 22-30 days.
Carlos Barrantes is a dedicated second-generation coffee producer that started the La Perla del Cafe farm in 2012 with his wife, Diana, and two daughters. This specific lot is a separated SL28 variety from the micro lot Flor del Cafe. This lot is treated with extreme care using sustainable farming practices, only hand tools, and a heavy investment in bio-diversity.
“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.