This SL28 was cultivated from seeds given by Alejo's friends in Kenya, and it's now thriving in Costa Rican soil. This SL28 lot underwent 5 days of fermentation in tanks at a temperature of 22C until the beans reached a final brix level of 14. Then the coffee was dried on a patio for 5 days and then refined in mechanical dryers for approximately 10 hours until they achieved a moisture content of 11.6%.