COSTA RICA El Cerro San Luis Micromill Yellow Honey

Process: Yellow Honey
SCA Score: 86.75 points

Tasting Notes: Sweet, with notes of caramel, panela, and baked apple, complemented by wine-like acidity.

This lot is a refined expression of Costa Rica’s coffee passion and tradition, carefully cultivated in the West Valley, one of the country’s most prestigious coffee-growing regions.

The coffee comes from a family business led by siblings Alexander and Magali Delgado, together with their spouses. The family manages both the farms and their micromill, located near the town of Grecia.

With an innovative approach and a strong commitment to quality, the family replaced their older coffee varieties four years ago with more than ten different cultivars, including Caturra, Red and Orange Bourbon, SL-28, Catuai, Villa Sarchi, and Maragogype.

Yellow Honey Processing

The Yellow Honey process involves a meticulous approach to handling the coffee cherries. After harvesting, the cherries are brought directly to the family’s micromill, where they are depulped and then dried on raised beds for several days. This is followed by a period of drying on a covered patio, with the beans turned regularly to ensure even drying.

The type of honey process is determined by the amount of mucilage left on the beans after depulping. In the case of Yellow Honey, a moderate amount of mucilage is retained, contributing to the coffee’s distinctive sweetness and wine-like acidity.

In the cup, Cerro San Luis Micromill – Yellow Honey stands out with notes of caramel, panela, and baked apple, complemented by wine-like acidity and a candy-like sweetness.

The coffee is cultivated at elevations ranging from 1,200 to 1,900 meters above sea level. The cooler climate at these elevations encourages slower cherry maturation and greater sugar development, contributing to the coffee’s distinctive aromatic complexity.

Costa Rica and Its Coffee Heritage

Costa Rica has a long history of coffee cultivation and was the first country in Central America to fully develop a commercial coffee industry. The first plantations were established in the late 18th century, and by the 1820s, coffee had become the country’s primary agricultural export.

Infrastructure played an essential role in the growth of the industry. In particular, the construction of the road to the port of Puntarenas in 1846 significantly improved the transportation of coffee to international markets.

In 1933, Icafe (Instituto del Café de Costa Rica) was established. This organization supports the development of Costa Rica’s coffee sector through agricultural and commercial initiatives, scientific research, and the protection of farmers’ interests.

Although Costa Rica accounts for less than 1% of global coffee production, its reputation for quality is firmly established. The country’s diverse microclimates and wide range of cultivated varieties create an impressive spectrum of coffee profiles.

The West Valley, where Cerro San Luis Micromill is located, is particularly renowned for producing Cup of Excellence winners and exceptional varieties such as Villa Sarchi and SL-28, which contribute additional character and value to the coffees produced in the region.

Cerro San Luis Micromill – Yellow Honey is a compelling expression of this terroir, combining Costa Rica’s high-altitude conditions, careful honey processing, family tradition, and dedication to specialty coffee quality.