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

This Costa Rica is a pure delight when using SLOW COFFEE like V60, Origami, Aeropress or Chemex.

We have published a V60 preparation recipe available on our account Social media coordinatorThis recipe was originally intended for our Ethiopian friend Yirgacheffe, but we have adapted it below for Costa Rica:
1. To begin, weigh 16,5g of coffee into your grinder.
2. Meanwhile, heat your water to 92°C-95°C.
3. Place the paper filter in the filter holder. Rinse it with hot water to remove the papery taste. Then discard the water from the cup.
4. Next, you will grind the beans to a medium grind and pour the ground coffee into the filter holder.
5. Place the cup with the filter holder on a scale and tare it. Start the timer, then immediately begin pouring 30g of water and wait 25 to 30 seconds for a pre-infusion. Finally, gradually add the remaining hot water in a circular motion, pausing every 10-15 seconds, until the scale reads 230g.
Once the infusion is complete, you can enjoy!

NOTES

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