Limited Single-Estate Farm Release
Micro-Roasted to Order | NET WT 12 OZ (340 G)
From the high-altitude slopes of Lourdes de Naranjo, this SL-28 from the Sumava farm is a refined single-estate expression of one of coffee’s most celebrated cultivars. Grown at elevation and processed with precision, it highlights SL-28’s hallmark clarity, citrus lift, and syrupy sweetness, delivering a bright yet composed cup rooted in place.
Processed using the yellow honey method, this estate lot presents layered sweetness with elegant structure. Notes of golden honey and lemon zest lead, supported by delicate florals, tea-like depth, and gentle spice. The body is syrupy and well-defined, finishing clean and lively, with a polished sweetness that reflects both the cultivar’s character and the farm’s careful stewardship.
The Farmer Details
Sourced from Francisco Mena’s Sumava Coffee Farm in Lourdes de Naranjo, Alajuela, Costa Rica—a small plot called "La Ladera" at 1,700 m elevation. Francisco, a long-term supplier with over 15 years of sourcing excellence, manages SL-28 varietals using a yellow honey process. Coffee is dried on raised beds for 25–30 days, leaving a thin layer of mucilage intact to preserve sweetness and complexity, producing a syrupy-sweet, vibrant cup.
Roast Levels & Flavor Profiles
Light-Medium Roast — Bright and syrupy with balanced acidity and rich sweetness. Expect layers of golden honey, cane sugar, and lemon zest alongside soft floral tones of chamomile and wildflower. A touch of spice and tea-like structure adds depth, finishing clean and luminous.
Medium Roast — Smooth and harmoniously sweet, emphasizing dark honey, cane juice, and black tea depth. Subtle Turkish spice and citrus peel emerge over a rounded, syrupy body, finishing with balanced brightness and gentle bittersweet complexity.
The Coffee Details
Origin — Costa Rica (Renowned for high-altitude estates producing vibrant, specialty-grade coffees)
Region — Lourdes de Naranjo, Alajuela, West Valley (Fertile volcanic soils and microclimates delivering clarity and sweetness)
Altitude — 1,700 m (High elevation promotes slow bean maturation, pronounced acidity, and syrupy sweetness)
Processing — Mechanically Washed (Pulled fruit with thin mucilage layer enhances natural sweetness and clarity)
Drying Method — Raised Bed Sun-Dried (Carefully dried for 25–30 days, ensuring balanced flavor development)
Cultivar Detail — SL-28 (Rare Bourbon varietal prized for vibrant acidity, clarity, and syrupy sweetness)
Grade — SHB EP (Strictly Hard Bean, European Preparation, top Costa Rican commercial grade)
Screen Size — 15–17 (Uniform medium-large beans for consistent roasting and optimal extraction)
Appearance — 0.0 Primary & Secondary Defects Per 12 OZ (340 G) Bag (Competition-grade quality, exceptionally clean)
Cupping Score — 88.5 Points (Sweet, bright, and well-balanced cup with syrupy clarity and lively citrus)
Farm Gate Certified — Coffee purchased directly from the farm or producer, ensuring farmers are paid fairly and transparently while maintaining exceptional, traceable bean quality
Storage Method — Individually Double Vacuum Sealed (Ensuring maximum freshness and protection from moisture, oxygen, and flavor loss)
Resting Period — Whole bean rests best 7–10 days post roast—ground coffee can be opened upon delivery
