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

This Costa Rica is a pure delight in gentle methods such as V60, Origami, Aeropress or Chemex.

We've published a recipe for V60 preparation available on our Instagram account. This recipe was originally intended for our Ethiopian Yirgacheffe but we have adapted it below for this Costa Rica :
1. To start, weigh 16.5g of coffee into your grinder.
2. Meanwhile, heat your water to 92°c-95°c.
3. Place the filter paper in the filter holder. Rinse with hot water to remove the paper taste. Then discard the water from the cup.
4. Next, 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 and immediately begin pouring in 30g of water, waiting 25 to 30 seconds for a pre-infusion. Finally, gradually add the rest of the hot water in a circular motion, pausing every 10-15 sec, until the scale reads 230g.
Once the infusion is complete, you're ready to enjoy!

NOTES

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