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HomeCoffeesCosta Rica La Isla SL28 Natural
Naranjo · Costa Rica

Costa Rica La Isla SL28 Natural

Natural SL28, grown at 1560 masl

Roasted by Cedar Coffee Roasters (Roastery + Store)

Available now· checked 3 Aug
FarmRoaster-stated
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Details

RoasteryCedar Coffee Roasters (Roastery + Store)· Franschhoek Valley, South Africa
FarmLa Isla, Naranjo, Costa Rica✓
ProducerJiménez and Padilla family
ProcessNatural✓
Harvest—
Altitude1560 masl✓
VarietiesSL28✓
Roast—
Tasting notesCling Peach, Rooibos, Caramel Cake✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

3NOTES
  • Cling Peach
    Fruity › Peach
  • Caramel Cake
    Sweet › Brown Sugar
  • Rooibos
    not on the wheel

Supply Chain

  1. Farm

    La Isla, Naranjo, Costa Rica

    Grown by Jiménez and Padilla family

  2. Roastery

    Cedar Coffee Roasters (Roastery + Store)

  3. Coffee· viewing

    Costa Rica La Isla SL28 Natural

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarLa IslaCosta Rica Hellen MoraCosta Rica Hellena MoraCosta Rica La Isla Catigua HoneyEl Mango NaturalCosta Rica Finca Carrizal SL34 NaturalMore from this producerJiménez and Padilla family1More from this farmLa Isla5 moreSame variety, exploredSL281494Similar flavour profileCling Peach, Rooibos, Caramel Cake16Same processNatural7627From the same originCosta Rica1114More from this roasterCedar Coffee Roasters (Roastery + Store)19 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessNaturalAltitude1560 masl
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability