Nacimiento SL28

Name: Nacimiento SL28
SKU: nacimiento-SL28-250g-rt
Price: 255.00 NOK
Availability: OutOfStock

kr255.00

The SL28 cultivar from finca Nacimiento produces a coffee with a distinct fruity and winey flavour profile.

Out of stock

Additional information

Cultivar	SL28
Flavour Notes	Winey, red berries & blackcurrants
Producer	Jobneel Caceres Dios
Country	Honduras
Region	El Cielito, Santa Barbara
Process	Washed
Harvest	March – May 2023
Roast Profile	Light Roast
Contents	Whole Coffee Beans
Bag Size	250g

Tim's Notes

SL28 is best known as the cultivar that is grown in Kenya and that makes Kenyan coffees so bright and fruity. But it does exist in other countries too. We planted the seeds of these SL28 trees with Jobneel many years ago and it has become one of our favourite coffees from his farm. Jobneel planted his SL28 coffee at the top of his farm at an altitude of 1800 meters above sea level. This means the coffee cherries will ripen slowly and the cool nights make the trees produce more sugar in order to protect themselves from frost. this also makes coffee cherries and beans more dense and full of flavour.

The cooler climate on this farm also contribute to more intense and winey flavours in the coffees because lower temperatures prolongs the fermentation process. Jobneel will typically ferment this coffee for 24-36 hours, depending on the temperature, before it is washed. The result is a unique winey and fruity coffee that has a lot lower acidity and more chocolaty flavour and heavy body than the SL28 coffees we buy in Kenya.

Cultivar

SL28 is one of the most popular cultivars grown in Kenya because of its high yields and superior quality in the cup. It is no secret that I love this fruity cultivar that at its best taste like black currant juice, rhubarb or rose hip tea. SL28 was a selection made by the Scott Agricultural Laboratories in the 1930’s and along with the SL34 cultivar it is the most commonly grown cultivar in Kenya and an important reason why everyone thinks about fruity coffees when they speak of Kenyan coffees.

Process

Nacimiento Production Process

Picking and sorting

The coffee is selectively hand picked by hired pickers under supervision of Jobneel. Cherries are hand sorted and floated in clean water before they are processed.

Depupling, fermenting & washing

After de-pulping the parchment coffee is dry-fermented for about 12-14 hours. Then the parchment is rinsed with clean water before it is dry fermented for another 12 – 24 hours, depending on the ambient temperature. After fermentation the coffee is washed in a channel where the light beans / floaters are removed.

Drying

The coffee is bagged and transported to Jobneel’s house where the coffee is dried on raised beds covered with shade for 14 – 20 days. During drying, Jobneel and his family removes all the impurities and defect parchment coffee from the good coffee. When the coffee is finished drying he packs the coffee in air tight grain pro bags for storage before the coffee gets milled, vacuum packed and exported.

Shipping

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How To Brew

Filter

We strongly recommend using the correct measurements and brewing techniques when you brew our coffees. Use a digital scale both to measure water and coffee in order to get consistent results, and we recommend using between 60 to 70 grams of coffee per litre (1000g) of water, depending on the brewing method, water quality and coffee used.

Espresso

We strongly recommend using VST filter baskets. Both the 18g, 20g and the 22g basket is great for our coffee. The VST filters makes it a lot easier to extract the espresso properly which gives a lot more sweetness in the cup. They are also more or less identical to each other which makes it easy to be more consistent when brewing on several groups at the same time. You can buy the filters on our webshop, just make sure they fit your machine (ours fits all La Marzocco machines and machines with 58mm filter baskets). With the VST 18g filter basket, we recommend the following brewing parameters: 18-19g freshly-ground coffee, 25-35s brewing time, 35-38g of final brew liquid in the cup, 93°C-94°C brew water temperature.

Nacimiento

Jobneel Caceres Dios owns and runs finca Nacimiento with his wife Fany. They were the first farmers I started working with and buying directly from back in 2009 and since then we have been able to systematically improve their coffees to become one of the best in their area, an area that is by many considered to produce the best coffees in Honduras.

Finca Nacimiento is a small coffee farm situated on the very top of the El Cielito branch in the Santa Barbara Mountain near lake Yojoa in Honduras. The farm is about 20 hectares and is situated on a steep hillside of the mountain. The wet mill is at the bottom of the farm at 1500 masl but the top of the farm is at around 1800 masl. where you have a beautiful view of the lake on a clear day.

Learn More About Nacimiento

Transparency

We buy coffee directly from Jobneel Caceres Dios, the farmer. San Vicente, the exporter, provides milling and logistical service and the coffee is imported by ourselves directly to Norway. We have been buying coffee from Jobneel every year since 2008 and we will continue to do so in future years.

Learn More About Transparency