This extremely unique coffee comes to you from the wonderful country of Costa Rica. Specifically, an incredible husband/wife team from Las Lajas on a 3rd, and more than likely 4th generation farm in the foothills of the Poas Volcano in the Central Valley of Costa Rica falling almost directly on the 10th Parallel, hence the name. This lot is derived from the prized SL-28 variety, a renowned Kenyan cultivar brought to Costa Rica for its extraordinary flavor potential. This is a coffee that beautifully joins the bold, full-bodied richness of a traditional roast with the nuanced complexities of a lighter profile.
The SL28, a Bourbon - Typica hybrid, became famous in Kenya after being created in the 1930s by Scott Labratories and has proliferated since, as the premier variety across the country, but it is now cultivated across Central America. This coffee is considered to be experimental for its innovative anaerobic processing, where whole coffee cherries are processed, fermented in an oxygen-free environment, then de-pulped and again fermented in an oxygen free environment once again. This two stage fermentation process can last from a few days to a couple weeks. This process produces various organic acids, carbon dioxide, and other flavor compounds that contribute to the coffee's unique taste and aroma profile.
This extremely unique coffee comes to you from the wonderful country of Costa Rica. Specifically, an incredible husband/wife team from Las Lajas on a 3rd, and more than likely 4th generation farm in the foothills of the Poas Volcano in the Central Valley of Costa Rica falling almost directly on the 10th Parallel, hence the name. This lot is derived from the prized SL-28 variety, a renowned Kenyan cultivar brought to Costa Rica for its extraordinary flavor potential. This is a coffee that beautifully joins the bold, full-bodied richness of a traditional roast with the nuanced complexities of a lighter profile.
The SL28, a Bourbon - Typica hybrid, became famous in Kenya after being created in the 1930s by Scott Labratories and has proliferated since, as the premier variety across the country, but it is now cultivated across Central America. This coffee is considered to be experimental for its innovative anaerobic processing, where whole coffee cherries are processed, fermented in an oxygen-free environment, then de-pulped and again fermented in an oxygen free environment once again. This two stage fermentation process can last from a few days to a couple weeks. This process produces various organic acids, carbon dioxide, and other flavor compounds that contribute to the coffee's unique taste and aroma profile.
