Cerro San Luis

Meet CERRO SAN LUIS, a white honey processed SL-28 variety from Alexander and Magali Delgano, grown between 1,200 - 1,900 MASL, in West Valley, Costa Rica.

Expect to taste: lueberry, Jasmine, white white peach, red apple, white grape, yellow tea, vanilla

TLDR: Kenyan Variety + Classic Costa Rica process = HOLY $%*#$*%@#$* this is one of the most stunningly clean and fruity things you’ll ever taste. Starting to understand why Michael likes honey process coffees so much…

Cerro San Luis Micromill is a family business run by two siblings Alexander and Magali Delgado and their spouses, who own and operate both farms and a small mill in Grecia, in the West Valley. In the interest of improving their quality and remaining competitive, they have focused on growing different varieties, and about 4 years ago they replaced their older stock with 10 or more different types of coffee, including Caturra, Red and Orange Bourbon, SL-28, Catuai, Villa Sarchi, and Maragogype.

The family's farms are adjacent to one another, but the plots are given separate names for lot separation purposes, and the mill is located at the family home, just a few miles away.

After harvesting, the cherry is brought right to the family home, where they are able to do a variety of different processes, from washed and honeys to natural. As is common at mills in Costa Rica, at Cerro San Luis the type of honey is decided by how much mucilage is left on the coffee after depulping.

We've roasted this at a nice midpoint between our lightest and richest filter roasts. We wanted to really show off the precise processing, and stunning complexity of the coffee, while giving you some rich sweetness to enjoy as well.