Tastes Like: Mango, Raspberry and Hibiscus
Calling all Bredda Coffee enthusiasts, are you ready for a third season of coffees from none other than Alejo Castro Kahle! Hailing from the heart of Costa Rica, on the slopes of the mighty Poás Volcano in the West Valley, Alejo is a true coffee pioneer who's inspired by his ancestors and driven by a passion for perfecting coffees.
We've had the pleasure of sourcing our beans from Alejo for three years now, and let us tell you, every cup is a masterpiece. But, we're here to spill the beans on our personal favorite - the SL-28!
This specific lot was processed using Anaerobic fermentation techniques, which according to Alejo, is all about timing and precision. First, he measures the Brix content of the cherries to make sure they're at the perfect ripeness. Then, they wash and clean the cherries before popping them into the anaerobic tanks. After five days of carefully monitoring the temperature, brix content, acidity, and time, the coffee is then moved to raised beds for 11 days before spending 8 hours in a mechanical dryer.
This SL28 paired with Alejo's care in Anaerobic processing, gives us a flavor explosion that will leave your taste buds dancing and your heart singing. The flavor is out of this world, with notes of creamy mango, raspberry, guava, raspberry and hibiscus!