Finca Espiritu San Luis: Nestled in Costa Rica’s West Valley, Finca Espiritu San Luis is the product of dedication and innovation by siblings Magali and Alexander Delgado. Together, they own and operate two farms and the Cerro San Luis Micromill in Grecia. In recent years, they have elevated their coffee quality by cultivating prestigious varietals like Maragogype, Red and Orange Bourbon, Catuai, and SL-28—varieties renowned for their exceptional flavors and adaptability to the West Valley’s unique climate.

The Process: This coffee is crafted through a distinctive anaerobic method. After harvest, the cherries ferment overnight in sealed bags. The next day, they are washed, and partially de-pulped, leaving some mucilage on the seeds. They then undergo a 48-hour anaerobic fermentation in steel containers. Once completed, the coffee seeds are transferred to raised beds in a monitored greenhouse, drying over 4 days until reaching an ideal moisture level of 10-11%. This careful process results in a beautifully complex and fruit-forward coffee.

Why We're Excited: The SL-28 varietal, one of Africa’s most renowned and sought-after varieties, brings a juicy body and vibrant acidity, with tasting notes of berries and tropical fruit. When paired with anaerobic fermentation, the result is an even more intense fruit profile, enhanced acidity, and greater complexity in the body. This combination has produced a truly remarkable coffee.

From the first grind, the room filled with the sweet, fragrant aromas of flowers and fruit. On the first sip, the rich sweetness bursts forth, offering flavors of caramelized peaches and juicy melon. As the coffee cools, hints of Orange Julius and honey grahams emerge, making it an exceptionally approachable yet layered cup. We’re thrilled to share this coffee, and we hope everyone enjoys it as much as our team does.