Vom Labor ins Hochland von Costa Rica

From the laboratory to the highlands of Costa Rica

The fresh coffee harvest from Costa Rica has arrived

There are numerous ways to explore and travel countries for tourism: Costa Rica is probably one of the most exciting countries to visit for a coffee trip. This is because Costa Rica's coffees reflect the multifaceted nature of this country in their flavor profiles in exciting ways.

Located in the center of Latin America, bordered by Panama to the south and Nicaragua to the north, Costa Rica has a Pacific coast and a Caribbean coast. Between the two there is a varied and spectacular natural diversity at altitudes that reach well over 3000 meters. And all this in an area smaller than Bavaria. It is not without reason that Costa Rica is considered one of the most biodiverse countries on earth. Both the flora and fauna are incredibly extensive, and well worth a visit besides the weather and beaches.

Our connection to Costa Rica

We at 19grams // Tres Cabezas have a long tradition and connection to Costa Rica. The idea for our company was born on the beach in Costa Rica. Since then, we have maintained business and friendly contacts with numerous Costa Rican coffee farmers. Once again we have a great coffee from Costa Rica in our assortment, which we would like to present to you here.

New Costa Rican Coffee: Sonora SL 28 and Don Martin NIII

This week two great new coffees have finally arrived from our friends at Hacienda Sonora, the Guardia family and Don Martin of La Chumeca, and have been roasted by our roasting team.

SL28 - from the African laboratory to the Costa Rican highlands

The SL28 variety is common in Kenya and the coffee growing regions of East Africa. It was bred from the Bourbon variety at Scott Laboratories (hence the SL abbreviation) around 1930. It was immediately noticed for its refined flavor profile: a remarkable combination of delicate sweetness, light acids and intense fruity notes. The beans have found their way to Central Africa, where they benefit from the unique terroir of volcanic soils.

The open-mindedness and curiosity of the Guardias is reflected in the cultivation of varieties such as SL28: Our SL28 has been processed purely 'Natural'. After harvesting, the fully ripe coffee cherries are spread out on the patios of Hacienda Sonora to dry as a whole fruit, i.e. still with their pulp. The coffee bean thus absorbs the full flavor of the sugar contained in the pulp. In terms of taste, SL28 fits perfectly into the series of complex and balanced coffees from Costa Rica that we have brought to Berlin for you this summer. It brings particularly sweet and fruity notes to the cup, with tropical-fresh notes of nectarine, guava and raspberry.

Another experiment with anaerobic fermentation - NIII

Don Martin - our long-time partner from Finca La Chumeca - subjected these coffee beans to a short anaerobic fermentation. Anaerobic (as well as aerobic) fermentation is a process that allows to develop a wide range of flavors.

Before the cherries are sun-dried on large drying tables for several days to three weeks, as is usual in 'Natural' processing, Don Martin ferments them for a short time. This is done by enclosing them airtight in large stainless steel tanks for several hours. Fermentation initially takes place without the addition of oxygen (anaerobic), then Don Martin begins to allow controlled oxygen into the tank - a light oxidative fermentation can begin. The controlled fermentation causes Don Martin NIII to develop exciting acids that blend beautifully with its chocolaty, nutty flavors.

Discover all our coffees in our online store.