Expect a well rounded cup with notes of macadamia, caramel fudge and raspberry.
The SL variety was brought to Kenya for cultivation by Scottish and French missions between 1934 and 1963, where it was developed by the Scott Laboratories research organisation - hence the name SL. There are several varieties, mostly based on Moka and Bourbon types.
After harvesting the ripe cherries, this naturally processed coffee was dried on patios, complete with the fruit and its skin. This imbues the flavour of the fruit into the beans themselves, which, after being de-pulped, carry a tropical, juicy flavour profile. It's a more environmentally friendly processing method as it uses substantially less water than washed processing.
After harvesting, they are slowly dried in the sun so that all the sweetness of the ripe cherry can be absorbed. After about 10-12 days of drying, the cherries are plumped - the dry skin separated from the beans - and stored for a few more days. The resting period must be done at a certain temperature so that the beans reach a certain level of moisture.
Alberto Guardìa has been growing coffee for over 50 years. His family farm, with the melodious name Hacienda Sonora, is located on the fertile foothills of the famous Poas volcano in Costa Rica's West Valley. It is largely surrounded by virgin forest. The preservation of the rainforest is very important to the Guardìa family, letting their coffees grow symbiotically amongst it. The coffee trees ripen excellently under the protective cover of the shady trees, and they receive enough moisture in the lush vegetation to ripen.
The entire farm is powered by a Pelton turbine, driven by the thrash of a river on the farm, producing clean energy for all their operations. The Guardìas are one of our longest standing partners, and it brings us great joy to work with and support such an exceptional family that grows unique coffees every year with care for nature.
Diego Guardia, Hacienda Sonora
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