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Costa Rica Sumava de Lourdes SL28
Costa Rica Sumava de Lourdes SL28

Costa Rica Sumava de Lourdes SL28

Passion Fruit, Blood Orange, Butter

Roasts and Ships on Wednesdays
Costa Rica Sumava de Lourdes SL28

Costa Rica Sumava de Lourdes SL28 $14.00

  • 6oz
  • 2lb
Whole Bean
  • Whole Bean
  • Coarse (French Press)
  • Regular (Drip/Pour Over)
  • Fine
  • Espresso


Producer: Francisco Mena
Farm: Sumava de Lourdes

Lourdes de Naranjo, West Valley, Costa Rica

Roast Level

Light Roast

Light Med Lt Med Med Drk Dark

Tastes Like

Flavors of passion fruit, blood orange, butter, and vanilla.

Floral, Citrus, Nutty


5,500-5,800 feet




White Honey

The Story

This SL28 variety coffee was grown on La Ladera, a subsection of the larger Sumava de Lourdes, a coffee farm and mill located in Costa Rica’s West Valley growing region. This award-winning coffee farm is operated by Francisco Mena, who also founded Exclusive Coffees, an exporter of Costa Rica coffee. After years of planning and preparation, Sumava was rewarded with a first-place win in the 2016 Costa Rica Cup of Excellence competition. Beneficio Sumava de Lourdes was established on what had once been a cattle farm. The farm is named after Sumava National Park in the Czech Republic, with the name Lourdes referring to the micro-region Lourdes de Naranjo.

Mena is a champion of Costa Rica’s micro-mill revolution, and Exclusive Coffees works with over one hundred micro-mills scattered throughout Costa Rica’s major growing regions, offering training to producers and a platform for their coffees to be shared with coffee roasters throughout the world.

The celebrated SL28 variety is a Bourbon-derived Arabica species selection that emerged in the 1930s through the work of botanists in Kenya at the respected agricultural research institute, Scott Laboratories. Although the name is rather unromantic, SL28 is a favorite of many coffee professionals. Widely planted in Kenya, SL28 is often credited with providing the unique combination of sweetness, refined acidity, and concentrated fruit complexity that is found in the best coffees from this origin. 

After harvesting and pulping, trace amounts of fruit were left clinging to the beans, classifying this lot as a white-honey processed coffee, so named for its sticky, honey-like appearance. The coffee was then placed on raised beds where it was cared for meticulously to promote even drying. High altitude, careful processing, and a host of other factors combined to yield this coffee’s sweet, balanced and complex flavors.

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