This is a unique offering of SL28—one of our favorite varieties typically only found in Kenya—cultivated in Costa Rican terroir. We are just now starting to see it being cultivated in other parts of the world. In the cup we find intense cranberry, ripe tomato, with a very lively pink grapefruit acidity.
Los Robles, Naranjo
Hand picked at peak ripeness. Held in-cherry for ~15 hours. Floated to further remove defects. Depulped on a Penagos eco-pulper, removing ~30% of the mucilage. Dried on raised beds for 10 days.
This is only our second year working in Costa Rica, and we are very much in the exploratory stages of developing where and how we would like to work in this country. We met Marianella and her family a few years back when she was first trying to start her exporting business, and she has opened a lot of doors for us in what normally is a very long and arduous process. Thanks to her and her family, all excellent coffee producers in their own right, we've been able to bring in some really beautiful and unique coffees that are quite specific to Costa Rica. The Aguilera family has been famous in coffee for a number of years now, and have widely been regarded as leaders for quality in this region. They are growing numerous varieties, both exotic and traditional, many of which we hope to start working with in the coming years.
“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.