The Sloth

TECHNICAL:

Origin: Costa Rica   Tasting Notes: Red Berries, Hibiscus, Brown Sugar

 Region: West Vally 

 Process: White Honey 

 Farm/Mill: Cerro San Luis 

Variety: SL-28

Lot: SL-28 Finca El Venado 

Altitude: 1200-1900 MASL

Name Inspiration:  "The Sloth", by Phish

Roast Profile: Light

MUSIC INSPIRATION:

 ORIGIN STORY

This coffee is named after the Phish song, The Sloth. If I could catch The Sloth everytime I went to a show, I would be beaming from my ears (not that I am not beaming anyways from the shows!) And if I’m with my dear friend Eddie and this song drops, you best get out of the way ‘cuz he’s about to get loose. We think Sloths are so cool, and what makes this coffee so cool is the unique processing,  Pulped Honey. In this process the outer skin of the cherry is removed, it is semi-washed but they leave the mucilage/fruit part on the seed and they dry. This mucilage has a sticky texture, sweet flavor, and a golden amber color reminiscent of honey. Producers in Central America called the mucilage (“honey” in Spanish), and so, the method was dubbed the honey process. By leaving some of the fruit on, this imparts some very recognizable fruit flavor characteristics. The flavor is a combination of a washed coffee and a natural process coffee. You retain some of the acidity from being semi-washed, but don’t get the full blown flavor of a straight natural. We love this flavor and we are excited to share this special coffee with you!

Produced by Cerro San Luis in the West Valley region of Costa Rica, The Sloth is a distinct offering from Passion House Coffee. This lot features the SL-28 varietal, a plant often celebrated for its complex acidity and depth. Cultivated at elevations ranging from 1200 to 1900 masl, the cherries undergo a white honey process. As detailed in our processing methods explainer, honey processing involves leaving a portion of the fruit’s mucilage on the bean during drying, which can influence the final cup profile.

In the cup, this coffee presents notes of red berries, hibiscus, and brown sugar. While individual experiences vary, tasters can reference the flavor wheel to better identify these nuanced characteristics. White honey-processed coffees often balance the sweetness of a natural process with the clean, bright acidity typically associated with washed coffees, providing a unique bridge between these two traditional styles.