In Costa Rica's West Valley, elevations climb from 1,200 all the way to 1,900 meters above sea level, and it's at the upper edge of that range that Finca Espíritu San Luis grows its SL-28, a variety more commonly associated with East Africa than Central America. Here, the Cerro San Luis micromill puts these cherries through an Anaerobic Honey process, sealing them in tanks before drying with their mucilage on, a method built to intensify sweetness and complexity in equal measure. The cup that results is layered with cooked stone fruit and fresh grape, lifted by a perfumed hibiscus note and rounded out with toffee. Acidity is juicy and clean, the kind that makes you reach for the next sip without thinking. It's a coffee that rewards curiosity, proof that origin and variety can meet somewhere entirely new.
