Name: Cerro San Luis
SKU: RS-ES-352
Availability: InStock

Costa Rica

Cerro San Luis Micromill, 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 metres to 1900 metres 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. The West Valley is world-famous for its Arabica beans with a 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 acidity structure.

Plums
×
Black Cherry
×
Chocolate

Description

Espresso Recipe

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Cerro San Luis

With “Cerro San Luis”, we are sourcing a great coffee from the Micromill of the same name from Costa Rica for the first time and we are very proud of it. You can expect a very velvety and smooth espresso with an intense sweetness of black cherries and rich chocolate. An essence of plum flavour adds depth and complexity. The anaerobic honey fermentation results in fruity, complex notes paired with a light, wine-like acidity that is sure to delight your palate. Be sure to try this summery espresso.

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, sanitised 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 flavour. 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.

Details

Single estate coffee from Costa Rica
Choose between 250g, 500g or 1kg as beans or ground
Flavor profile: black cherry, plum, chocolate
100% Arabica, gently roasted by hand
Climate-neutral delivery with DHL Go Green
Pick-up on site:
Collection 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.

Freshly roasted by hand

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.

Espresso Recipe

Calibrated by Head Barista Valeriia Kutuzova
Standard espresso machine temperature setting: 93.5 ° C
Requirement: 18g portafilter (basket), double portafilter spout

Recipe

Dose in	20g
Extraction time in seconds	30
Dose out	40g

Freezing Date

15-25 Days after Roast Date

Taste Balance

Sweetness (low to high)	Medium-high
Acidity (low to high)	Low
Bitterness (low to high)	Low
Texture	Silky
Weight (low to high)	Medium-High
Finish (short to long lasting)	Long

Flavour

Black cherry, plum and chocolate.

Milkweight

100g – but we recommend to try it black!

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