This SL28 varietal is a reflection of Francisco Echandi’s commitment to regenerative farming at La Finca Noble Esperanza and his dedication to improving soil health and sustainability. Processed at the La Perla micro mill in Lourdes de Naranjo, this coffee embodies his innovative approach—one that nurtures both the land and the community.

About the farmer:

La Finca Noble Esperanza is a Regenified-certified coffee farm owned and operated by Francisco Echandi in Costa Rica’s West Valley, northwest of San José. The farm follows regenerative agricultural practices, cultivating a diverse range of trees—including guava, plantain, and avocado—alongside its coffee plants. These trees provide natural shade, reduce soil erosion, and enhance the land’s ability to absorb and retain water and carbon dioxide, contributing to a healthier ecosystem.

Beyond producing high-quality coffee, Francisco has played a pivotal role in supporting regenerative farmers. He was instrumental in developing a BAC San José program that facilitates access to low-interest development loans, providing essential working capital to farmers dedicated to sustainability.

Francisco processes his coffee at the La Perla micro mill in Lourdes de Naranjo, where he continues to refine his regenerative approach, focusing on soil health to ensure both environmental and coffee quality excellence.

About the process: 

The honey process is a coffee processing method that strikes a balance between the clarity of washed coffees and the sweetness of natural coffees. After the coffee cherries are harvested, they are depulped, removing the outer skin but leaving varying amounts of sticky mucilage—the “honey”—on the beans. Instead of fermenting in water, as in the washed process, the beans are spread out to dry with this mucilage still attached.

During drying, which takes place on raised beds or patios, the mucilage caramelizes under the sun, enhancing the coffee’s sweetness and body. The amount of mucilage left on the beans determines the different honey variations: white, yellow, red, or black honey, with darker honeys typically requiring longer drying times and developing deeper, fruitier flavors.

This method preserves more natural sugars, resulting in a coffee with rich sweetness, a silky body, and balanced acidity, often with notes of honey, tropical fruits, and caramel.