Description
SL-28: This Kenyan variety is derived from a selection made by Scott Labs (1935–1939) from a line of Tanganyika Drought Resistant trees; possible lineage to coffees from Yemen.
Freshly harvested and sorted cherries are delivered to the mill & promptly depulped. After this, the coffee is placed directly onto raised beds for a few days & then transferred to a covered patio where it is turned regularly until the drying process is complete.
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.
The Cup: Cooked pear, panela, burnt sugar, & good amaretto flavors with sugary sweetness & tart acidity.
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