Costa Rica
La Isla Farm – Luis Jiménez Padilla
La Isla Farm is located in Naranjo in the famous West Valley in the heart of Costa Rica. The 11-hectare farm of Luis Jiménez Padilla is named after the mountain on which it is located. La Isla it means "The Island" - because the farm is located on an island between two rivers. The farm has its own Micro Mill. Luis Jiménez Padilla comes from a coffee farming family and continues the business. For his farm, he has selected special coffee varieties that are well suited to the area. This has allowed him to reduce the use of chemicals. The West Valley, by the way, is world famous for its Arabica beans with balanced acidity and body.
Variety & Processing
100% Arabica
SL-28 Variety
Red Honey
 
SL 28 is an expensive variety with larger than average beans, which we know mainly from Kenya. This SL 28 coffee was processed immediately after harvest using the Red Honey process. After removing the pulp from the bean, the coffee was slowly dried on raised beds for three weeks. In what is known as Red Honey Processing, the coffee beans are laid out to dry in the shade, if possible. The beans are completely depulped and are only covered by a layer of mucilage, which turns reddish as it dries and adds a natural sweetness to the bean.
Water melon
×
Lemongrass
×
Rhubarb
Description
Brew Guide
Reviews (0)
La Isla

Our first coffee from La Isla Farm in Costa Rica is here. Tropical notes of watermelon, lemongrass, rhubarb and a sugary sweetness reminiscent of Sugar Candy await you in the cup. This coffee, produced by Luis Jiménez Padilla and his mother María Marta (see photo), includes everything you need for an exceptionally delicious cup of specialty coffee at home.

Commitment to nature

Luis Jiménez Padilla’s family protects water sources and other plants on the farm. To do this, they have planted 1,250 trees in recent years, which provide shade for the coffee plants and serve as living fences and windbreaks. This has led to an increase in wildlife, including toucans, butterflies, bees and mammals.

Tasting Notes
  • Flavour at hot temperature: Red Orange, Watermelon
  • Flavour at medium temperature: Lemongrass, Sugar Candy
  • Flavour when cooled: Rhubarb
  • Aftertaste: short, brown sugar
  • Aroma: fruity, caramel, sugar candy
  • Texture: silky
  • Body: medium-high
  • Sweetness: medium-high

Freezing Date

8-16 days after roasting date
Details
  • Single Estate Coffee from Costa Rica produced by Luis Jiménez Padilla.
  • Choose between 250g, 500g or 1kg ground or beans
  • Flavour profile: watermelon, lemongrass, rhubarb
  • 100% Arabica gently roasted by hand
  • Climate-neutral delivery with DHL Go Green
  • If you select “Pick-up on site”, pick-up is possible from 2 p.m. onwards after confirmation by e-mail
Sustainable cultivation and quality awareness
Similar to wine, the origin, cultivation and careful harvesting also form the basis for a speciality coffee. For our coffees, we use only ripe and hand-picked 100% Arabica coffee beans, because the elaborate harvest by hand is an essential quality criterion. Our highland coffees are natural products and are grown in shady forest gardens in a nature-friendly way. This preserves the biodiversity in the growing region. The coffee cherries can ripen slowly at cool altitudes with nourishing and fertile soil conditions. The coffee plants have more time to develop their characteristic and fruity aromas under these optimal climatic conditions near the equator.  
Freshly roasted by hand
All Röststätte coffees are gently roasted by hand in Berlin so that the natural flavours can fully develop without creating undesirable acids. For a distinctive body and a versatile taste profile in the cup, we want to emphasise and optimally process the special features of the respective variety, farm and origin of the coffee with our roasting. The aim is to exploit the full potential of the green coffee through our roasting method and also to highlight the valuable work of the producers in the growing countries. These are our quality principles – from source to the final cup.
Our brew recommendation for the hand filter V60
  • 20g ground
  • 300 ml of filtered water at 92° C
  • Blooming for 40 seconds with 65g
  • Grind: medium-fine
  • Then infuse according to the recipe (65g – 65g – 65g – 65g), always waiting until the water has completely run through in each case
  • Total brewing time / technique: 65g – 65g – 65g – 65g
  • Total brewing time: 3:30 minutes

You can read a complete general brew guide here on our blog. Use the key data listed above for brewing.

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Service & Beratung
Gerne beraten wir Dich auch telefonisch rund um unsere Kaffees, Schulungen und Produkte.
Für ein Beratungsgespräch vor Ort bitten wir Dich, einen Termin mit uns zu vereinbaren.
+49 30 4050 1650
Telefonzeiten Montag - Freitag (10:00 - 18-00 Uhr)
Service & Support
We're happy to advise you by phone about our coffees, trainings and products.
For an on-site consultation, we ask you to make an appointment with us.
+49 30 4050 1650
Phone Hours Monday - Friday (10:00 am - 6:00 pm)
*zzgl. Versand, inkl. MwSt.
Versandbedingungen
*plus shipping, incl. VAT.
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