A berry kind of Christmas

Noter: blåbær, kakao, jordbær og multer
Bønder ; Don Senel and Allan Campos.
3rd generation coffee farmers, who instead of selling their coffees to the mill made their mill which they have been producing since 2016.
Kaffebønner: Catuai, Caturra
Prosess: Anaerobic Natural
Høyde over havet: 1,500 to 1,800 meters above sea level
Farm Background.

This exceptional coffee hails from Finca La Toboba, a family-owned farm in Costa Rica with a rich history dating back to 1968. The farm, named after a harmless snake species abundant in the area, is currently managed by Senel Campos and his son Allan, who have expanded their operations by building an on-site micro-mill in 2016

Varietals and Cultivation

While this particular lot features Caturra and Catuai varietals, Finca La Toboba boasts an impressive array of coffee cultivars, including Obata, Marsellesa, Villa Sarchi, Sarchimor, Catigua, Hybrid H3, Geisha, SL28, SL14, and SL34.

This diverse selection showcases the farm's commitment to quality and experimentation.
Processing Method

The Don Senel La Toboba Anaerobic Natural undergoes following processing method:

Selective hand-picking of ripe cherries with a Brix level between 22-23
Flotation to remove underripe cherries
Initial drying on raised beds for 2 days
Anaerobic fermentation in sealed conical plastic tanks for 4 days
Final drying on raised beds for 28 days, with frequent raking
This complex process contributes to the coffee's unique flavor profile and showcases the farm's dedication to innovative processing techniques.

Quality Standards

This coffee meets European Preparation (EP) standards, meaning it consists of beans that are Screen 15+ with a low defect tolerance.

This high-quality classification ensures a consistent and superior product.
Costa Rican Coffee Context

Costa Rica is renowned for its advanced coffee production methods and commitment to traceability and sustainability. The country's eight distinct coffee regions, including the famous Tarrazú, contribute to the diversity of flavors in Costa Rican coffees.
The rise of micro-mills, like the one at Finca La Toboba, has revolutionized the industry, allowing smallholders to have greater control over processing and quality.