Bright, syrupy, and spiced with elegance — this rare Costa Rican SL-28 bursts with honey sweetness, lemon vibrancy, and layered tea-like depth in an 88.5-point cup.

A bright and syrupy coffee from Sumava Coffee Farm in Costa Rica’s West Valley, this SL-28 enchants with honeyed sweetness, lemon-like brightness, and subtle spice notes. Aromatic honey, cane juice, dark tea, and hints of Turkish spice mix create a layered, lively cup. Light roasts showcase vibrant acidity and clarity, while medium roasts emphasize syrupy sweetness and gentle complexity.

Micro-Roasted to Order | NET WT 12 OZ (340 G)

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 Roast — Honeyed sweetness, lemon-like brightness, subtle floral notes, crisp clarity.

Medium Roast — Rounded syrupy flavors, dark tea, cane juice, gentle Turkish spice, balanced body.

For precise grind sizes tailored to each brewing method, along with step-by-step instructions, please refer to my full Brewing Guide.

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 Defects Per 12 OZ (340 G) Bag (Competition-grade quality, flawless, 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 — 2x 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

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