SL28 Coffee Costa Rica Chispita Gold Honey Treated Flavor

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Costa Rica coffee is the most stable quality of Central American coffee, the most important is that coffee grows under the shade of intact trees and cool rainy nights and the natural environment with large temperature difference between morning and evening, coupled with rich soil and stable and progressive middle and late treatment, which makes Costa Rica coffee famous. It has long been an indicator of Central American coffee.

The more famous growing areas are Tarazu, Sanshui River and Central Valley, etc. However, inspired by the stimulation of coffee cup testing competitions, many farms are becoming more and more refined, more and more small and beautiful farms are gradually becoming more famous, allowing the world to taste more layers and more varieties of Costa Rican coffee beans. The current processing methods in Costa Rica are also developing in many ways, except for the well-known traditional washing method and the most popular honey processing method. In addition to the Miel Process, even in this water-rich country there are sun-baked beans, which are made to compensate for the lack of taste.

SL-28 is not common in Latin America, which makes this golden honey treatment even more unique and provides a comparative opportunity to experience the influence of terroir on the flavor of this coffee strain.

Since the early 2000s, Carlos Barrantes 'family has owned and operated the Herbazog microprocessing plant. In order to focus more on producing unique, premium coffee, Carlos decided to run the existing five small farms and La Perla Del Cafe microprocessing plant alone with his wife Diana. Producing only 300 bags of small products per year allows him to focus on producing high-quality coffee while properly controlling all the details of production.

They even hire exactly the same pickers every year-45 indigenous people from Panama who come to the farm every harvest season, Barrantes, and keep in touch with these farmers and take care of them the rest of the year.

The plant mainly produces honey-treated and sun-cured coffee;Carlos likes to experiment with different strains and currently also grows Gesha, Villa Lobos, Typica, Villa Sarchi and SL-28. Carlos's obsession with detail has gradually translated into the fruits of cup quality in recent years.

It is worth mentioning the SL-28 variety, of which Carlos was the first producer in Costa Rica. Native to Tanzania and related to Bourbon, SL-28 was selected from a tree by Scott Laboratories in 1935. Because of its drought resistance, SL-28 is considered a variety intensively bred in 1935-1939. Provided by Scott Laboratories. It is now one of the main varieties grown throughout Africa, and despite its susceptibility to major diseases, its cupping quality is high.

It's rich in flavor, but you'll be able to taste it later with toffee, hazelnut syrup, and lemon flavors.

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