SL28 NATURAL COSTA RICA
The team at Hacienda Sonora is the same team that brought us the unique and ever so lovely Anaerobic Honey Gesha. They have and will always be hard at work to provide the world with coffee that doesn’t just go down easy, but brings with it a sense of subtle confidence that leaves you coming back for more and more.
Alberto and his team work in the shadow of the Poás Volcano in the Central Valley of Costa Rica. Due to the volcano and the nutrient rich soil surrounding it, these coffees are given one of the best growing scenarios in the business. Alberto is known as one of the true pioneers of honey and natural processing, the latter which can be seen in this SL28. He has continued to be a large part of the coffee harvesting process and has brought his son Diego along to push the business forward. Diego is co-manager at Hacienda Sonora and has been integral to the cultivation and delivery of these incredible coffees.
SL28 is widely known as one of the more resilient coffee varieties. Being resistant to drought, SL28 has the longevity and perseverance to make it through harsh seasons of low rainfall and come out on the other side with a product that rises above so many others harvested around it. Mostly popular in African coffee farms, this variety has journeyed across the ocean to make its home in the soils of Costa Rica. The moment you open this bag, breathe deep and experience the result of a resilient coffee plant, talented farmers, and the meticulous roasting process that went into this coffee. SL28 Natural Costa Rica is here to bring juicy fruit vibes to your summer morning routine.
ANAEROBIC HONEY GESHA COSTA RICA
The La Toboba farm got its name from the Toboba snakes that inhabit the land in and around the farm. These snakes are not dangerous and are often found during the harvest. When they are found they are relocated to the forest next to the farm. Senel and his son Allan live at the farm and in every way try to connect with the nature that surrounds them.
Senel’s father inherited La Toboba from his grandmother and began planting coffee trees back in 1968. Since that time, the Campos family has been able to sustain itself over the years due to its success in the coffee industry. Over the years La Toboba has been able to expand and offer a variety of coffees like this wonderful Gesha we have received.
This coffee goes through a very specific process that involves a dip in some water to clean, then is transferred to a shallow pool to separate the cherries from any residual leaves and dirt. They are then transferred to African beds to pre-dry for 3 days. When they get all wrinkly, they get moved to an anaerobic fermentation tank for 3-5 days. After this nap, they move back to the African beds to dry slowly for 30-40 days. Then we receive and roast it to make the most out of this carefully grown and processed coffee.
Anaerobic Honey Gesha Costa Rica has sweet and intense blueberry and plum notes that will have you and everyone around you climbing over each other, mosh-pit style, to grab a bag. But make haste, this coffee is in short supply and will not last the summer, so grab a bag or two and start brewing. Cheers to you and your exquisite taste.