NATURE CAFÉ
Costa Rica
Country：Costa Rica
Farm：Las Lajas
Section：Los Pintos
Cultivar：SL28
Process：Natural
Region：Central Valley / Sabana Redonda de Poás
Owner：Oscar・Chacon
Elevation：1,700m
Size：Screen16~18
The SL28 is a cultivar originating in Kenya in the 1930s during the the British colonial period. The United Kingdom, during its colonial rule, pursued tropical agriculture research. For that reason, the Scott Agricultural Laboratories were established in Kenya. The coffee cultivars researched at the coffee department in this laboratory were given the initials “SL” , with the numbers representing the sample serial number. A researcher found a draught-resistant cultivar of Bourbon in Tanzania, another British colony, and brought it back to the laboratory to conclude the research. That is how SL28 was created.This cultivar is not only drought-resistant, but also has a beautiful fragrance, leading it to spread across East Africa. However, it has becomes hard to find as it has been replaced by new high-yield, rust-resistant cultivars. I have been interested in and searched for this cultivar for a long time. However, once I found it, the quality was unsatisfactory due to either poor fertilizer management or being mixed with other cultivars.On January 26, 2018, I heard rumors about a hard-working producer growing SL28 in Costa Rica. When I visited the Las Lajas Farm, located one hour north, San Jose, the capital of Costa Rica, I came only with a slight expectation as I am used to disappointment in my life of searching for coffee,. The Chacon Family has cultivated coffee at Poas volcano since 1936, and currently cultivates SL28 at four elevations: 1300m, 1450m, 1500m and 1700m. Looking at the fields and the farm management, the producer’ s passions for coffee is instantly recognized.. My subsequent visit to their milling factory confirmed that they are experienced producers, making it easy for me to introduce this delicious SL28 to Japan.
Strong acidity, together with the sweetness reminiscent of sweet potato and pumpkin, combine for a lingering and intriguing aftertaste. A fusion of orange-peel, herb, and dried fruits creates a strong and complex characteristic.
The linear and dignified acidity asserts its individuality throughout. The sense of volume is directly connected to the strength of the body, as if all the acidity of coffee has been condensed.
