Honey processed SL 28
Volcan Azul

Sweet and intense. Black honey, dark milkchocolate, caramel and a hint of raspberry notes.

150 kr

We only have a very limited quantity of this delicious coffee / in total 10 kg....

This coffee comes from a limited selection of exclusive micro-batches with unique exotic flavor. 

And its without any doubt one of the best coffees I have tasted so far. It was also the coffee which I used for World brewers cup championship in Brazil, 2018. 

The aroma is sweet and intense. Reminds me of black honey, dark milk chocolate, caramel and a hint of raspberry notes. its very clean and vibrant...and changes when the temperature drops below 50c. 

SL28 variety was developed in 1930-40 at Scott Laboratories. It is widely spread all over Kenya and Uganda. It was selected in 1935 from a single tree in a population called Tanganyika which was drought resistant. Now called Tanzania.

Today SL28 is also widely used in Latin America and known for its complex, sweet and citrus flavor


Variety 100 % Arabica SL 28
Processing Honey processed
Land/Region Costa Rica/West Valley
Farmer Alejo Castro/Volcan Azul
Altitude 1550 masl
Cupping Score 92
Roast Master, Quality cupper & Barista Søren Stiller Markussen.


This coffee is ideal to brew on Hario and December dripper as we want to highlight the acidity. 

Brew/ratio mass depends on how you pour the water, the weight of your coffee and the length of your brew. I like to recommend that you try to use different pouring techniques. So you will find out what will suit you and the coffee you have in your hands.

Step 1

Prefinfusion = Using water to wet the coffee, so the particle can absorb water, giving access to flavour and aromas. As a rule when you use less coffee, less water is used to preinfusion. "just enough to cover the coffee in the filter".

Step 2

Blooming = this is where the coffee particles is expanding, as any cellular products, giving access to transform the coffee attributes in to flavours and aromas. As a genius = less coffee/shorter blooming time. More Coffee/longer blooming time = that make sense right? Ie. 33 g of coffee = 30 sec blooming time. 60 g of coffee = 50-60 sec blooming time.

Step 3

Building up your coffee in the filter = you coffee brewing times length and letting you coffee steep in the filter. Coffee needs to be handled firm and homogenises.

Ie. Dont let your coffee set/sit or "dry out in the filter" when you pour the water in your coffee filter. Vise versa, you have to be careful, that you don't pour too much water, so you create a "swimming pool" on top of the coffee in the filter. The coffee should have a smooth "run through" contact time with water. You can find inspiration on brew guides