Espiritu San Luis
This offering is composed of the celebrated Kenyan variety SL28. While known for loud acidity and flavors of grapefruit & tomato when grown in Kenya, the Costa Rican terroir and yellow honey processing give this cup a nuanced profile of mango like sweetness with lime acidity and cooked citrus notes.
Origin: West Valley, Costa Rica
Varieties: SL28
Elevation: 1200-1900 masl
Process: Yellow Honey
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SYNASTRY
Smooth. Mango. Citrus.
This is the second time we’ve had the honor of serving a coffee from the Cerro San Luis micromill in Costa Rica’s west valley. The mill is owned by siblings who operate their own separate lots within it. They grow more than ten varieties of coffee and employ washed, honey, and natural methods of processing.
Roast
Quick dry.
We start with a moderate charge temp and move through the drying phase quickly, we then stretch the maillard phase to develop sweetness and balance. Development phase is 15% of the roast time with an end temp of 410F.
Brew Methods
Pour over
This coffee comes to life with a pour over method. From a V60 to a chemex.
