Costa Rica
Finca Planada

The Finca Planada mill mainly produces honey processed coffees, so the natural we’re sharing is unusual for them. Carlos also likes to experiment with different varieties: he was the first producer in Costa Rica to get his hands on the SL-28 varietal which we’re showcasing.

Natural process SL28

Flavour: winey, juicy berries and plum with soft florals

Body: Acidity:

Roast: omni (filter + espresso)

We’re excited to be sharing a pretty unique coffee from Costa Rica as part of Brew Crew VS.

VERY SPECIAL

Why unique? It’s from a Costa Rican farm growing SL28, a varietal developed originally in Kenya, processed using a natural method. Kenyan coffees are typically washed, so this is a rare chance where two unexpected factors meet to produce an interesting flavour profile. Fusion!

It’s the result of the consistent work of Carlos Barrantes and his wife, Diana, who established La Perla Del Cafe Mill in 2011. They’re the third generation in their family in coffee. Their obsession with quality and precision is evident from the mill to the drying greenhouse to the bodega—not a single bean is out of place, and everything is kept exceptionally clean.

In a further nod to quality, the Barrantes family hires the same pickers every year, regardless of the size of the harvest. These workers are so exceptional that the station doesn’t have a float tank at the mill—Carlos and Diana trust their keen eyes and swift hands to only select the perfectly ripe cherry.

The mill mainly produces honey processed coffees, so the natural we’re sharing is also unusual for them. Carlos also likes to experiment with different varieties: he was the first producer in Costa Rica to get his hands on the SL-28 varietal which we’re showcasing.

Now you know a bit more about the background it’s time to enjoy this awesome coffee! If you don’t know where to start, you can use Reuben’s brewing recipe (coming soon, see below).

You can also try your favourite method and play around with some settings to get the best of it. Don’t forget to tell us how it went, adding your recipe here, via email or on Instagram at @samplecoffee.

We look forward to hearing about your experience with this VS coffee!

Learn everything about this coffee:

Ethical, traceable sourcing

This page has all the sourcing information (variety, process, region, story, importer, and more) that our importers share with us, and give us permission to use.

The transparency helps us talk confidently about the quality and background of our product, and it helps you know exactly what you’re buying.

Learn more:
Coffee page transparency legend
Our coffee philosophy
Our business approach

Fresh harvest coffee

We only source and roast coffee from each country’s latest harvest season (so the green coffee is never older than 1 year from the time of picking, processing and packing). This ensures the sensory qualities are always at their peak and unaffected by excessive ageing.

Roasted for espresso and filter (best enjoyed black)

Roast style: omni. Omni roasts are designed to brew and taste great both as espresso and filter. Our omni single origins generally sit on Agtron values in the ~70-60 value range. So, technically, they are somewhere in the lighter side of the medium spectrum.

Designed for espresso and filter brewing. Best enjoyed black.

Learn more:
Our Loring Kestrel S35 roaster
Our roasting style and approach

Best brewed within days 15-49 post-roast

The ‘fresh is best’ saying doesn’t apply to coffee (contrary to popular belief). Waiting before opening and brewing your bag of whole coffee beans helps develop peak flavour and acidity.

But heads up: if you buy pre-ground coffee, brew it as soon as possible.

Learn more:
Our recommended brewing window

Try our custom brewing recipes

Our recipes and ratios are tailored to our coffee sourcing and roasting styles, bringing the best flavour and feel out of each coffee.

For pour over, immersion, and other filter brewing styles, check our brew guides.
For our espresso single origins, we recommend a coffee:yield ratio of 1:3:

Dose: 20g ground coffee
Yield: 60g espresso
Total brew time: ~24-28 seconds

This is just a starting point! We encourage you to experiment, taste, and adjust to find the recipe that you enjoy the most.

Learn more:
Our espresso brew guide (single origin)
Brewing ratio calculator

Packaging and sustainability

Bags: ABA-certified home compostable (AS 5810-2010)
Labels: recyclable
Valves (only on +250g bags): general waste
Box and tape (online orders): recyclable

Learn more:
Our packaging

Producer: Carlos & Diana Barrantes
Country: Costa Rica
Region: Cirri Sur, Naranjo, West Valley
Altitude: 1500m above sea level
Variety: SL28
Process: natural
Body: Medium
Acidity: Balanced
Tasting notes: Winey, juicy berries and plum with soft florals
Roast style: Omni (filter + espresso)

Variety

SL28 variety

SL28 was developed in 1931 by Scott Laboratories to suit the growing conditions in Kenya. The varietal is known for its exceptional cup quality

The location

Coffee from Costa Rica

Since the mid-2000s there has been an increasing focus on the establishment of micro-mills in Costa Rica to increase their production of traceable, high quality lots of coffee.

Farm processes

Natural process

This technique leaves some flesh on the coffee cherry during processing and drying. This results in flavours which may show jammy fruit and a little winey-ness.