Costa Rica
Cerro San Luis Micromill, Grecia, West Valley, Costa Rica
The Cerro San Luis Micromill is family-run and is located near the town of Grecia in the West Valley of Costa Rica. Two siblings run the two farms La Alquimia and La Galera with their own micromill together with their spouses. The two adjoining farms are located at an altitude of 1200 meters to 1900 meters and are home to various coffee plants such as the SL-28 variety, which is actually typical of Kenya. The entire production process, from cultivation to sealing the coffee bags, is controlled by the family themselves. Incidentally, the West Valley is world-famous for its Arabica beans with balanced acidity and body.
Variety & Processing
100% Arabica
SL-28
Process: anaerobic honey
 
Cerro San Luis is a selectively hand-picked micro-lot of the SL-28 variety, which was developed as a mutation between Bourbon and Typica. Special highlight: This coffee was fermented using the anaerobic honey process, and therefore offers the advantages of both methods for a great deal of sweetness, complexity and an almost wine-like acid structure.
Fig
×
Red grapes
×
Dried plum
Description
Brew Guide
Reviews (0)
Cerro San Luis

Cerro San Luis” is our first great coffee from the Micromill of the same name in Costa Rica and we are very proud of it. Brewed as a filter coffee, it reveals delicious notes of figs and red grapes with the natural sweetness of dried plums. The anaerobic honey fermentation results in an interplay of fruity, complex notes paired with a light, wine-like acidity that is sure to delight your palate. Be sure to try this summery filter coffee.

Process
This coffee was fermented as anaerobic honey. How does it work? It's simple: first, the coffee cherries are fermented in closed coffee bags for one night. The next day, they are washed, disinfected and de-pulped. A day later, they are stored in steel containers, where they are fermented for between six and 48 hours. Basically, under anaerobic conditions, the microorganisms can work for up to 96 hours and give the coffee an exceptional taste. The coffee is then washed to avoid stains on the parchment skin. Finally, the coffee is dried on African beds in greenhouses for 3-4 days at a temperature not exceeding 45 degrees.
Tasting Notes
  • Taste at hot temperature: fig, purple grapes
  • Taste at medium temperature: apricot
  • Taste when cooled down: caramel candy
  • Aftertaste: Long (dry plum)
  • Aroma: Elderflower aroma, honey flower
  • Texture: Silky
  • Body: Medium
  • Sweetness: Medium

Freezing Date

10-12 days after the roasting date
Details
  • Single estate coffee from Costa Rica
  • Choose between 250g, 500g or 1kg ground or beans
  • Flavor profile: fig, red grape and dried plums
  • 100% Arabica – gently roasted by hand
  • Climate-neutral delivery with DHL Go Green
    Pick-up on site:
  • Pick-up address: Röststätte, Ackerstr. 173, 10115 Berlin
  • After your order you will receive a pick-up confirmation by e-mail (please also check your spam folder)
  • Pick-up with e-mail confirmation possible: Monday-Friday between 09:30 and 18 o’clock
Sustainable cultivation and quality awareness
As with wine, the origin, cultivation and careful harvesting of coffee form the basis for a specialty coffee. We only use ripe and hand-picked 100% Arabica coffee beans for our coffees, as the laborious harvesting by hand is an essential quality criterion. Our highland coffees are natural products and are grown in shady forest gardens in an environmentally friendly way. This preserves the biodiversity of the growing region. The coffee cherries can ripen slowly at cool altitudes with nutritious and fertile soil conditions. Under these optimal climatic conditions near the equator, the coffee plants have more time to develop their characteristic and fruity aromas.  
Frisch von Hand geröstet
All Röststätte coffees are gently roasted by hand in Berlin so that the natural aromas can fully develop without any unwanted acidity. To achieve a pronounced body and a versatile taste profile in the cup, we want to emphasize and optimally process the special features of the respective variety, farm and origin of the coffee with our roasting. The aim is therefore to exploit the full potential of the green coffee through our roasting method in order to emphasize the valuable work of the producers in the countries where the coffee is grown. These are our quality principles – from source to the final cup.
Our brewing recommendation for the V60 hand filter
  • 20g ground
  • 300 ml filtered water at 92° C
  • Blooming for 30 seconds with 60g
  • Grind: medium-fine
  • Then infuse according to the recipe (60g – 60g – 60g – 60g), always wait until the water has completely run through each time
  • Total brewing preparation / technique: 60g – 60g – 60g – 60g – 60g
  • Total brewing time: 3:10 minutes

You can read a complete general brewing guide here in our blog. Use the key data listed above for brewing.

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Service & Beratung
Gerne beraten wir Dich auch telefonisch rund um unsere Kaffees, Schulungen und Produkte.
Für ein Beratungsgespräch vor Ort bitten wir Dich, einen Termin mit uns zu vereinbaren.
+49 30 4050 1650
Telefonzeiten Montag - Freitag (10:00 - 18-00 Uhr)
Service & Support
We're happy to advise you by phone about our coffees, trainings and products.
For an on-site consultation, we ask you to make an appointment with us.
+49 30 4050 1650
Phone Hours Monday - Friday (10:00 am - 6:00 pm)
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