There are many types of coffee in the world. In Finca San Luis we grow Arabica which is finer in taste. Arabica is grown in high altitudes and it is "harvested" (Cropped) by hand. By our coffee being planted in high altitudes, allows our grains to mature in a slower form and therefore allow for a fully developed flavor, aroma and a fruity, tangy and delicate acidity.
Originally developed by the French in the early 18th century and cultivated in Bourbon Island, nowadays Reunion Island in Southeast Africa. The plant is cone shaped, has large waxy leaves and produces prominent cherries. This variety is associated with high cup quality.
Bourbon beans are recognized for their rich, creamy chocolate flavors. They also have sweet and subtle fruity overtones. The acidity is complex and very well balanced.
Caramel aroma. Citric acidity. Floral, chocolatey and almond notes. Chocolatey aftertaste.
This variety is cultivated by the hybridization of both Red and Yellow Bourbon.
Bourbon Rosado (pink) has a peach shade and is recognized. It is recognized for its dark chocolate and walnut flavors.
Citric and caramel aroma. Refined acidity. Peach and tropical flowers' notes. Chocolatey, sweet and pleasant long lasting aftertaste. Sweet and balanced cup.
Bourbon Amarillo (yellow) is recognized for its citric acidic flavor. Other flavors associated with this bean are raisins and ripe fruit.
Sweet, citric and floral aroma. Juicy body. Brilliantly high acidity, lemon peel. Caramel, sugarcane and floral notes. Aromatic, short aftertaste.
Is characterized for its very large grains and tall stature. Intense flavor and brilliant acidity with a hint of citric sweetness are also some of Kenya’s traits.
Sweet, juicy critical acidity. Chocolaty and floral notes. Creamy body. Clean aftertaste.
This variety originated from a cross between Pacas and Maragogipe and is grown primarily in El Salvador. It is considered a variety of high cup quality. San Luis' Pacamara consist of a bronze leaf and a large grain.
Floral and sweet aroma. Medium, juicy and delicate body. Critical, balanced acidity. Delicate floral, honey and brown sugar notes. Short and pleasant aftertaste.
Sarchimor contains genetics and traits from different varieties (introgresed). It is a compact variety with a great cup due to the high altitude of San Luis (according to the World Coffee Research Organization, this variety has good quality at high altitudes). This is an optimal variety for blending.
Nut and caramel aroma. Medium body. Critical medium acidity. Dry, short aftertaste.