ORIGINE

Olman Ureña Salazar, a third-generation coffee farmer, has dedicated over 25 years to cultivating coffee on his own farm, Finca Toñita. His wife, Maria Nidia Antonia, is affectionately known as Toñita by her family and friends. In her honor, Olman decided to name his farm after her.

This coffee was processed at the Palmichal Micromill station, a state-of-the-art facility that has been continuously improving since its inception in 2015. The station's main objective is to enhance the already remarkable quality of coffees from the finest farms by exploring innovative processing methods.

Ongoing experimentation aims to optimize processes for each variety and farm, enriching the complexity of each coffee and maximizing value for all stakeholders. Palmichal specializes in processing various types of honey and natural coffees, as well as employing several anaerobic fermentation methods.

The fully ripe red cherries are carefully hand-picked, sorted, and then transported to the Palmichal station. Upon arrival, they undergo meticulous sorting, followed by a 30-hour fermentation process, before being spread out on patios to dry naturally in the sun. Throughout the drying process, the cherries are regularly turned to ensure optimal uniformity. It takes an average of 18 days to reach the desired level of dryness. Once the cherries reach a moisture content of 10,5%, the coffee rests for two months. After this resting period, the beans are removed from their dry husks and then sorted by weight, size, density, and color.

RECOMMENDATION

Perfect for espresso, cappuccino and latte. This Costa Rican coffee is also suitable for preparation in a French press or Italian-style coffee maker.

To prepare this espresso coffee, we recommend first grinding 18,5g of coffee (fine grind) and then extracting approximately 45g of liquid in 25 seconds.

NOTES

A coffee with a long finish and notes of red grape, cherry and spices.