Allan Oviedo SL28 Honey

Origin

• 🇨🇷 Costa Rica

Tasting notes

Character

• Experimental
  50
• Funky
  40
• Bright
  30
• Sweet
  25
• Clean
  20

This is a beauty from Allan Oviedo in Costa Rica. When I visited Costa Rica, I cupped all of Allan's SL-28SL28A Kenyan variety selected in the 1930s by Scott Agricultural Laboratories, prized for intense blackcurrant acidity and deep sweetness. daylots and decided to separate this one from the rest since it was clearly a cut above on the cuppingCuppingThe standardized tasting ritual — coarse grounds steeped in hot water, crust broken, slurped from a spoon — used to score and compare coffees. table. As it turns out, Allan submitted part of this lot to the Cup of ExcellenceCup of Excellence (COE)A national competition and auction that identifies a country's best lots each year; winning 'COE' lots command dramatic price premiums. and finshed in 3rd place! It's a red 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. with 24 hours of anaerobic fermentationAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. in cherry. The result is a beautiful, fruit forward coffee with complex and juicyAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. acidity. This omniroast has been optimized for filter, but a well trained barista will definitely be able to pull tasty shots with it.