ORIGIN

Olman Ureña Salazar, a third-generation coffee grower, has dedicated his life to growing coffee on his own farm Finca Toñita for over 25 years. His wife, Maria Nidia Antonia, is affectionately nicknamed 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 constantly improving since its creation in 2015. The station's main objective is to sublimate the already remarkable quality of coffees from the best farms, by exploring innovative processing methods.

Ongoing experimentation aims to optimize processes for each variety and each farm, to enrich the complexity of each coffee and maximize value for all involved. Palmichal specializes in the processing of different types of honey and natural coffees, as well as several anaerobic fermentation methods.

Ripe red cherries are carefully hand-picked, sorted and transported to the Palmichal station. On arrival, they undergo careful sorting, followed by a 30-hour fermentation, before being spread out on patios for natural drying in the sun. Throughout the drying process, the cherries are regularly turned over to ensure optimum uniformity. It takes an average of 18 days to reach the desired level of drying. Once the cherries have reached a moisture content of 10.5%, the coffee rests for two months. After this resting period, the beans are removed from their dry husks, then sorted by weight, size, density and color.

RECOMMENDATION

Perfect for espresso, cappuccino and latte. This Costa Rican coffee is equally well suited to piston / French press and Bialetti-type Italian coffee makers.

To prepare this espresso, we recommend you first grind 18.5g of coffee (fine grind) and then extract around 45g of liquid in 25 seconds.

NOTES

A long-lasting coffee with notes of red grape, cherry and spice.