Costa Rica Sumava SL-28

TASTING NOTES: Lemon Cake / Graham Cracker / Agave Syrup

[vc_row][vc_column][vc_column_text css=””]This small lot of 100% SL28 is a rare and special treat from Francisco Mena and his team at Sumava de Lourdes. If you’re a fan of zingy, single farm, single variety coffees, this one is for you.

The SL28 cultivar was developed (hybridized) in Kenya in the 1930s and quickly helped establish that country as East Africa’s most renowned producer of exceptional, high-scoring specialty coffee. The SL28 variety eventually made its way to Central America, prized by pioneering coffee producers eager to raise the bar on quality. Lovingly referred to as “Kenia” by most Tico producers, SL28 has been a great success in Costa Rica, especially in the West Valley, where it thrives in wind-protected areas at high elevation.

Francisco planted this small plot, dubbed “La Ladera,” in 2016. The West Valley terroir brings out lush citrus brightness and layered notes of honey and tea cake.  This lot is roasted for filter coffee, like Kalita or V60. Get it now! It’s a very small lot and will go fast.

Costa Rica | Sumava de Lourdes (SL28) 

Producer :Francisco Mena 

Region: Lourdes de Naranjo, West Valley 

Cultivar: SL28

Elevation: 1700 Meters

Process: White Honey (pulped natural)

Drying: 10 – 12 days on covered raised beds

Producer Partnership: Since 2006[/vc_column_text][/vc_column][/vc_row]

Produced by Francisco Mena in the Lourdes de Naranjo region of the West Valley, this Costa Rica Sumava SL-28 showcases the meticulous craftsmanship of Flying Goat Coffee. The coffee features the SL28 varietal, a plant originally developed in Kenya that is widely celebrated for its distinct acidity and complex profile. By utilizing a white honey process, the producer leaves a minimal amount of mucilage on the bean during drying, which often results in a cleaner cup that balances sweetness with clarity.

When evaluating this lot, drinkers may identify notes of lemon cake, graham cracker, and agave syrup. While individual experiences vary, referencing a flavor wheel can help identify these specific nuances. Because white honey processing sits between washed and natural methods, it offers a unique bridge for those who enjoy the brightness of traditional Costa Rican coffees paired with a refined, syrupy mouthfeel.