New Coffee! Sabana Redonda SL-28 Black Diamond Costa Rica
Definitely add this to your must-try list! This innovative coffee
from Costa Rica is an SL-28, the coveted varietal that is responsible for so many of the great coffees coming out of Kenya. It was processed with a unique honey process technique called Black Diamond and the result is intense fruit and floral notes with a sugary sweetness. This coffee boasts aroma and tasting notes of sangria, peach, and strawberry shortcake. We highly recommend!
About. Francisca and Oscar Chacon are third-generation coffee producers committed to quality and innovation. They are the first farmers in Costa Rica to produce honey and natural process specialty coffee. In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new “micromill revolution” and buy their own depulper to have more control over quality and earnings. The Chacons focus on several variations of the natural and honey process. This particular lot was processed with their innovative Black Diamond process. What makes this process unique is a drying process that takes about 15 to 22 days. The process starts similar to the rest of their honey process coffees with rigorous harvesting standards, followed by depulping, and then one-day drying on raised beds. The beans are then moved to the drying patio where careful attention is paid to the drying process. The goal is slow dehydration (slower than usual), making sure the temperature does not rise abruptly. With this process they don’t want to expose the beans to high temperatures, rather allowing the sugars of the mucilage to cold crystalize. This creates a sweeter and brighter coffee.