Costa Rica Finca Principe Azul Cerro San Luis

TASTING NOTES 
White nectarine, caramel & honey. Fresh stone fruit sweetness with sparkling acidity.

ORIGIN
San Luis de Grecia, West Valley, Costa Rica

HEIGHT
1200-1900 MASL

VARIETAL
SL-28

PROCESS
Yellow Honey

PRODUCER
Alexander & Magali Delgado & families

ABOUT ME
Produced by the Delgado family at Cerro San Luis Micromill, this SL-28 Yellow Honey comes from Finca Príncipe Azul in the volcanic hills above Grecia, Costa Rica.

We had the opportunity to visit Cerro San Luis during our recent origin trip in May and spent the morning with siblings Alexander and Magali Delgado, who run the farm and mill alongside their families.

What immediately stood out was how welcoming the place felt. We were invited into the family home, shared stories over coffee and watched the daily rhythm of life unfold around us. Kids ran through the yard, family members came and went and there was a genuine humility about the entire operation. They also happen to produce some exceptional coffees!

This beautiful lot is a Yellow Honey processed SL-28, a variety renowned for its vibrant fruit character and lively acidity. In the cup, expect notes of white nectarine, caramel and honey, carried by a sparkling acidity that brings freshness and energy to every sip.

As we walked through Finca Príncipe Azul, Alexander and Magali spoke about the work happening beyond coffee. They told us about the school their family has built on the farm, which supports around 100 children from the local community. It's a reflection of the long-term view they take - investing not only in coffee, but in the people and region around them.

The farm itself sits on fertile volcanic soils beneath Poás Volcano and is home to a diverse range of varieties including SL28, Villalobos and Laurina. Seedlings spend several years developing in the nursery before being planted into the field, while coffee husk and cascara are returned to the soil as natural fertilisers, helping create a more sustainable farming system.

Before leaving, we sat down to a spread of fresh fruit, including some of the sweetest pineapple I've ever tasted, while the family helped map out a route north towards La Fortuna. Magali assured me the long drive would be worth it for the chance to spot a sloth. Thankfully, she was right!

Coffee often takes us to remarkable places, but it's the people we meet along the way who really leave the strongest impression. Cerro San Luis is one of those places we'll remember for a long time.

¡Saludos Alexander, Magali and your wonderful families! 

BREW GUIDES

We recommend the following recipes as a starting points: 

Espresso
Age best used: 10 days onwards after roast
Dose: 20.3 - 20.7 grams  
Brew temperature: 93.5ºC
Bar Pressure: 8.0 
Brew time: 24 - 30 sec  
Brew weight: 39 – 42 grams 
Brew Ratio: 1:2 

Pour Over
Age best used: 5 days onwards after roast  
Brew temperature: 93.5ºC
20g in 280ml out (1:14 brew ratio)

Espresso recipe developed on a La Marzocco Linea using 20g baskets and should be taken as a starting point, not set in stone as different machines extract in different ways.

Pour Over recipe developed using Hario v60 and dry (not pre-wet) filter paper. Have fun experimenting.