Cerro San Luis, Honey

Rich cherry, plum & peach tea.

Grown in the lush highlands of San Luis de Grecia, Alajuela, within Costa Rica's Cordillera Volcánica Central, this standout coffee reflects the passion and precision of third-generation producers Magali and Alexander Delgado. Their 45-hectare farm, Cerro San Luis, is perched at 1500-1700 masl and thrives in volcanic soil and a mild climate, perfect for cultivating complex, character-driven coffees. This lot features the celebrated SL28 variety, processed using a meticulous honey method. Ripe cherries are handpicked each morning, depulped the same afternoon, then sun-dried on African beds under careful monitoring for up to 16 days. The sticky mucilage is left intact, enhancing sweetness and body while slow drying preserves nuance and depth. Expect a vibrant cup brimming with stonefruit flavours and a clean, balanced acidity. A true expression of Costa Rican terroir and craft, Cerro San Luis has earned top 20 placements in the prestigious Cup of Excellence — proof of the Delgado family’s unwavering commitment to quality.

--- Suggested Recipe ~~~ In: 22g Out: 44g Time: 30sec Temp: 94.5°C

===

Downloadable Files

Cerro San Luis, Honey Coffee Card (A6)

Cerro San Luis, Honey Origin Photo 1

===

The Cerro San Luis Honey from Five Senses showcases the potential of SL28 grown in Costa Rica's San Luis de Grecia region. Producers Magali and Alexander Delgado crafted this lot using the honey process, a technique that retains fruit-forward characteristics by leaving some mucilage on the bean during drying. The elevation of 1500–1700 masl supports the development of stone fruit and orchard flavors typical of this terroir. Tasting notes of cherry, plum, and peach reflect both the varietal's character and the honey process method's emphasis on sweetness and body.