Costa Rica Cerro San Luis

Origin

• 🇨🇷 Costa Rica· West Valley

Tasting notes

This coffee comes from the Cerro San Luis Micromill, a family owned and operated mill producing washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly., naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge., and honeyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural. processed coffees. After harvest on the family’s farms, coffees are brought to the mill located at their home and processed. Honey processed coffees start by being depulped and left with some fruit mucilage to dry on patios and turned over several days and weeks to dry. Origin – Costa Rica Region - West Valley Process – Yellow Honey Micromill – Cerro San Luis VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. – CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America., CatuaiCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America., Villa Sarchi Table notes – easy-going, honey, milk chocolate