{"product_id":"costa-rica-finca-principe-azul","title":"Costa Rica Finca Principe Azul Cerro San Luis","description":"\u003cp\u003e\u003cstrong\u003eTASTING NOTES\u003c\/strong\u003e \u003cbr\u003eWhite nectarine, caramel \u0026amp; honey. Fresh stone fruit sweetness with sparkling acidity.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eORIGIN\u003c\/b\u003e\u003cbr\u003eSan Luis de Grecia, West Valley, Costa Rica\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHEIGHT\u003c\/strong\u003e\u003cstrong\u003e\u2028\u003c\/strong\u003e\u003cbr\u003e1200-1900 MASL\u003cspan style=\"text-decoration: underline;\"\u003e\u003cbr\u003e\u003c\/span\u003e \u003cbr\u003e\u003cstrong\u003eVARIETAL\u003c\/strong\u003e\u003cstrong\u003e\u2028\u003c\/strong\u003e\u003cbr\u003eSL-28\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003ePROCESS\u003c\/strong\u003e\u003cbr\u003eYellow Honey\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e \u003cbr\u003e\u003cstrong\u003ePRODUCER\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eAlexander \u0026amp; Magali Delgado \u0026amp; families\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1716\/0623\/files\/Cafe_Imports_Cerrro_San_Luis_2020_VP-21-2021-11-09-144029.jpg?v=1781152105\" alt=\"\"\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eABOUT ME\u003c\/strong\u003e\u003cbr\u003eProduced 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.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe 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.\u003c\/p\u003e\n\u003cp data-end=\"869\" data-start=\"497\"\u003eWhat 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!\u003c\/p\u003e\n\u003cp data-end=\"869\" data-start=\"497\"\u003eThis 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.\u003c\/p\u003e\n\u003cp data-end=\"1230\" data-start=\"871\"\u003eAs 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.\u003c\/p\u003e\n\u003cp data-end=\"1605\" data-start=\"1232\"\u003eThe 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.\u003c\/p\u003e\n\u003cp data-end=\"2161\" data-start=\"1864\"\u003eBefore 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!\u003c\/p\u003e\n\u003cp data-end=\"2354\" data-start=\"2163\"\u003eCoffee 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.\u003c\/p\u003e\n\u003cp data-end=\"2424\" data-start=\"2356\"\u003e¡Saludos Alexander, Magali and your wonderful families! \u003c\/p\u003e\n\u003cp data-end=\"247\" data-start=\"86\"\u003e\u003cstrong\u003eBREW GUIDES\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\"\u003eWe recommend the following recipes as a starting points: \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eEspresso\u003c\/em\u003e\u003c\/strong\u003e\u003cbr\u003eAge best used: 10 days onwards after roast\u003cbr\u003eDose: 20.3 - 20.7 grams  \u003cbr\u003eBrew temperature: 93.5ºC\u003cbr\u003eBar Pressure: 8.0 \u003cbr\u003eBrew time: 24 - 30 sec  \u003cbr\u003eBrew weight: 39 – 42 grams \u003cbr\u003eBrew Ratio: 1:2 \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003ePour Over\u003c\/em\u003e\u003c\/strong\u003e\u003cbr\u003eAge best used: 5 days onwards after roast  \u003cbr\u003eBrew temperature: 93.5ºC\u003cbr\u003e20g in 280ml out (1:14 brew ratio)\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eEspresso recipe developed on a La \u003c\/i\u003e\u003cem\u003eMarzocco Linea using\u003c\/em\u003e\u003cem\u003e 20g baskets and should be taken as a starting point, not set in stone as different machines extract in different ways. \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003ePour Over recipe developed using Hario v60 and dry (not pre-wet) filter paper. \u003c\/em\u003e\u003cem\u003eHave fun experimenting.\u003c\/em\u003e\u003c\/p\u003e","brand":"KoKo Coffee Roasters","offers":[{"title":"250g \/ Whole Bean \/ Filter Roast","offer_id":42671674261579,"sku":null,"price":25.0,"currency_code":"AUD","in_stock":true},{"title":"250g \/ Whole Bean \/ Espresso Roast","offer_id":42671674294347,"sku":null,"price":25.0,"currency_code":"AUD","in_stock":true},{"title":"250g \/ Stovetop \/ Filter 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