In the beginning of the 60’s, the International Coffee Organization (ICO) established an identity code for each exporting country that, followed by the exporters code and the loading/shipping number, is stamped since then in each bag of coffee. As a small tribute to the history of the bag of coffee, Cafés El Magnífico wants to contribute perpetuating this traditional numeration.
SL28 Coffee – 2015 COE WINNER
Exemplary Coffee
Toño Barrantes
West Valley
Lourdes de Naranjo
1.500 masl
Washed | SOIL: Volcanic
0,48 €. / cup

SL28 Coffee – 2015 COE WINNER

From 15,00 to 120,00

Do you know what it costs you a quality coffee prepared at home?
Using 8 grs. (customary measure) drink a cup of this extraordinary coffee for 0.48 €.
Toño Barrantes Zuñiga, his wife and their three daughters are very involved in coffee activity because they depend on it to cover all the necessary expenses, such as food, education and others. His estate was inherited from his grandfather Leoncio, so they decided to rename it in his homage. It is located in Lourdes de Naranjo and has belonged to the family for more than 80 years, going from generation to generation of the Barrantes family.

They cultivate the varieties Villa Sarchí and Kenya SL28 that are processed separately. Their coffee is picked by hand by native Panamanians, who are specialists in the selection of 100% ripe coffees. There are 4.000 coffee trees per hectare of a maximum age of 7 years.

La Cafetalera Herbazú was founded between 2000 and 2001, and since then it has been a pioneer in coffee processing in Costa Rica. It is a family micro mill of four brothers who process this particular coffee and the harvest of other 4 Toño brothers.
After the harvest, the cherries are taken to the wet mill, passing through a pulper to eliminate most of their skin and pulp layer. The coffee is put into clean water tanks where any remaining mucilage is removed through fermentation. The fermentation process in addition to "cleaning" the parchment, also helps convert sugars into acids.

Finally the beans are washed to get rid of the remaining mucilage, the last stage before spreading them in the courtyards to be sundried
Complex fragrance, lots of fruits, peach and fig. Cedar and orange cake aromas. Strawberry, orange and almond notes, very sweet and smooth.
The coffee plantations of the West Valley that produce perhaps the finest coffees in the country, are in an altitude range between 1.200 and 1.700 meters above sea level and is one of the newest producing areas of Costa Rica. This region is responsible for an extremely high percentage of winners of the Cup of Excellence due to the excellent work of several micro mills. It produces almost 25% of the total coffee production in the country where the Villalobos and Villa Sarchí varieties are the most common.

Note on the SL28 in Costa Rica:
The famous variety SL28 is an Arabica variety derived from Bourbon that emerged in the 1930s through the work of botanists at the respected Kenyan agricultural research institute, Scott Laboratories. Although the name is quite unromantic, SL28 is the favorite of many coffee professionals. Widely planted in Kenya, SL28 is often credited with the unique combination of sweetness, refined acidity and complexity of concentrated fruit found in the best coffees of this origin.

So how does the SL28 behave when it is planted in other terroirs? This is the question that farmer Toño Barrantes tried to answer by sowing a test plot of this unique variety in Costa Rica on one of his family farms. This varietal trial project has been dubbed "Bazu Bourbon" (Bazu by the family names Barrantes and Zuñiga and Bourbon according to the mother variety of the coffee plant) and has finally started to show results now that the trees are adults. The results are in the cup!