Why we picked this coffee:
This is a special coffee because of how its processed - it’s anaerobic! We took this coffee out last week to brew over ice river side and multiple people commented how "pleasant" the coffee is. Some asking ... this is just ice coffee.
This coffee is a late summer gift to our coffee club members.
In about a week we'll post how we flash brew this coffee. (Flash Brew is a Japanese-style ice pour over).
Taste Profile
Cupping Score | 86 |
Fragrance/Aroma | Lemon-lime, peach, apple butter, honeydew, PBJ |
Acidity | Complex, sweet lime, little bit of sparkle |
Flavor/Nuances |
Strawberry, strawberry, hot chocolate, marmalade. |
Sweetness | Turbinado sugar (light sugar), marshmallow, milk chocolate |
Body/Mouthfeel | Juicy, round, fluffy |
Finish/Aftertaste | Quick, clean, refreshing |
Coffee Region
Origin: Costa Rica
Region: West Valley
Process Method: Washed
Farm: Cerro San Luis Micromill - Finca El Venado
Variety: SL-28
Process Method: Anaerobic Honey
Altitude: 1900-2400 masl
Cerro San Luis Micromill
Nestled in the heart of Grecia in the West Valley, Cerro San Luis Micromill is a family-run gem operated by two siblings and their partners. They manage both their farms and a small mill, bringing a deeply personal touch to every step of their coffee journey.
In their pursuit of excellence, the family embraced innovation by introducing a diverse array of coffee varieties about four years ago. They rejuvenated their crops with over 10 different types, including Caturra, Red and Orange Bourbon, SL-28, Catuai, Villa Sarchi, and the rare Maragogype.
Once harvested, the coffee cherries make a short journey to the family home, where they are meticulously processed. Whether it's washed, honey, or natural processing, the Cerro San Luis team expertly tailors each method to bring out the unique qualities of their beans. At their mill, the amount of mucilage left on the coffee after depulping determines the type of honey process—a hallmark of Costa Rican craftsmanship.