Costa Rica Kenya SL-28 New shift value rare output listed Costa Rica SL28 Coffee

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Costa Rica is the country where coffee was first introduced into Central America and is deeply proud of growing and producing coffee. The government also attaches great importance to the development of the local coffee industry and promulgates strict environmental laws and regulations to protect the precious ecosystem. Costa Rica currently has more than 50, 000 coffee farmers. After years of innovation since its development in 1779, the coffee industry now has a complete industrial system and produces high-quality world-class coffee.

The volcanic soil of Costa Rica is very fertile and well drained, and it is tempered by Pacific and Atlantic currents and sea breezes at the same time. Coffee trees are able to grow slowly in the most fertile volcanic ash soil and cool environment at high altitude, giving birth to coffee beans with complete and rich flavor. Costa Rica has seven major coffee producing areas, of which the Midwest Valley, Central Valley and Tarazu are of the best quality and have the longest history, and have long been recognized by coffee lovers all over the world.

San Luis is a small coffee farm located in the western valley. They grow different coffee varieties. About five years ago, the farm replaced all the old trees to plant new coffee species, including Caturra,Red and Orange Bourbon,SL-28. The Catuai,Villa Sarchi and Maragogype,San Luis family farms are located on the farm. Coffee trees are not planted separately because the farm is small, and the treatment plant is located a few miles away. Sometimes they also handle their own coffee.

The high-altitude planting climate and fertile volcanic loam bring a good growing environment for coffee; the variety is the common SL28 on the Kenyan market, which is a rare variety bred by local coffee farmers in the western valley through the cross of tree species, which is resistant to strong wind, likes high altitude environment, has excellent acidity and various fruit aromas.

Coffee raw beans are paired with the complex, full-bodied, thick taste and charming sweetness of the honey method.

SL-28 was transplanted from Kenya and planted on San Luis Farm!

Yellow honey treatment of coffee, the practice is to remove 50% of the skin and pulp, in the black net shaded outdoor sun, no more than 8 hours a day! I personally think it is the most suitable to do a single item of Costa Rica processing beans!

Cup test report: grape fruit sweet, clear and uncomplicated taste, orange acidity is very pleasant, finish with nuts with fruit sweet.