A lovely anaerobic honey process SL-28 variety from Cerro San Luis Micromill.
Cerro San Luis is a family business run by two siblings Alexander and Magali Delgado and their spouses, who own and operate both farms and a small mill in Grecia, in the West Valley.
The family's farms are adjacent to one another, but the plots are given separate names for lot separation purposes, and the mill is located at the family home, just a few miles away.
After harvesting, the cherries are left to ferment for one night in closed coffee bags. The next day before the outdoor temperature rises, the cherries are taken to the mill to be washed and depulped. Next, they are stored in stainless steel containers. The anaerobic fermentation happens between 6-48 hours depending on what is being sought in terms of cup flavors.
