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Load image into Gallery viewer, COSTA RICA: CERRO SAN LUIS


Regular price $32.00

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only -165 left in stock


Tastes Like: Cola, Mulled Orange, Banana, Ginseng Root, Fudge

12oz / 340g BAGS. Mug not included but can be added here

Tastes like: Cola, Mulled Orange, Banana, Ginseng Root, Fudge
Region: Grecia, West Valley
Farm: San Luis Micromill, finca El Venado
Varietal: SL28
Processing: Yellow Honey

We are very excited to offer you this uniquely refined single-varietal coffee.

In the West Valley of Grecia, the San Luis Micromill at El Venado Farm has processed this  SL28 coffee in a style called Yellow Honey. 

Honey Process

These beans have no actual honey, despite their name and sticky appearance. The process originated in Costa Rica and uses less water than “natural” or “washed” process coffees.

Fruit Removal: Fruit skin is removed within 24 hours of harvest; all or some of the mucilage is left to dry on the seeds
Fermentation: Occurs throughout the drying process (until seeds reach a moisture content of 11%)
Drying Time: 18–25 days on average
Profile: Can express some fruity/pulpy/jammy flavours or caramel, sugar sweetness and nuttiness

The Honey process is similar to the Brazilian post-harvest process known as Pulped Natural. Like the Pulped Natural methodology, Honey coffee is de-pulped to remove the skin of the cherry, and the coffee seed is allowed to dry with some or all of its sticky fruit mucilage intact. This process retains some of the desirable characteristics of Natural coffee, like a heavy body, sweet fruitiness with lower acidity, and deep chocolate notes.

The most obvious benefit to the Honey process is the various flavour characteristics that can emerge through fermentation and exposure. On the other hand, the exposed fruit material does create more risk for the producers, as it requires more labour in drying, which is why it can cost more.

Check out this video from our importer; It goes into detail about the process:  

SL28 Varietal

Due to the logistics of farms and washing stations, we often get single-origin coffees with multiple varieties. However, since we are dealing with one farm, Finca El Vanado, we can know exactly which plant these beans came from. Having the same varietal throughout roasting means ultimate consistency. 

SL28 is among the most well-known and well-regarded varieties of Africa. It is a tall coffee tree with high yields, large beans and an exceptionally good cup profile. SL28 has consequently spread from Kenya, where it was initially selected in the 1930s, to Latin America.

The variety is suited for medium to high altitudes and shows resistance to drought. It is notable for its rusticity. SL28 trees in many parts of Kenya are 60-80 years old and still productive. 

Recent genetic tests have confirmed that SL28 is related to the Bourbon genetic group.

About Costa Rican Coffee: Coffee was planted in Costa Rica in the late 1700s, and it was the first Central American country to have a fully established coffee industry.

Lcafe is the national coffee association, an NGO that assists in the agricultural and commercial development of the Costa Rican coffee market. It is funded by an export tax on all coffee, which is used for scientific research into Arabica genetics and biology, plant pathology, soil and water analysis, and industry oversight. 

Lcafe exists to guarantee that contract terms for Costa Rican coffee ensure the farmer receives 80% of the “free on board” price, where the ownership and price risks are transferred from the farmer/seller to the buyer.

Costa Rica contributes less than 1% of the world’s coffee production, yet it has a strong reputation for producing excellent, easy-to-drink coffee. 

One way that Costa Rica has differentiated itself from coffee-growing nations is through the diversity of profiles in its growing regions, despite its relatively small geographical size. 


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Home Drip Recipe

Our espresso and filter coffee both work well in regular drip machines. Use a 1:16 coffee to water ratio. Make sure you properly grind your beans for each brewer. For a detailed guide on grinding, click this picture.

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