Finca Toñita | Origin Costa Rica | 100% Arabica Specialty Coffee | Artisanal Natural Roast

Region: Tarrazú (Costa Rica)
Varietal: Caturra
Process: Red honey
Altitude: 1450 m
SCA score: 87

Olman Ureña Salazar, a third-generation coffee farmer, has dedicated more than 25 years to owning and cultivating coffee on his farm. His wife, María Nidia Antonia, is affectionately called Toñita by her family and close friends. In her honour, Olman decided to name his farm after her.

In recent years, the micro-mill has experimented with Olman's coffee, which consistently delivers exceptional cup quality. This has allowed Olman to receive a premium for his coffee.

This coffee was processed at the Palmichal Micro-Mill, which boasts state-of-the-art facilities that have undergone continuous improvements since its founding in 2015. Its main objective is to elevate the already exceptional quality of coffee from top-tier farms by exploring innovative processing methods.

Constant experimentation aims to optimize processes for each variety and farm, enhancing the complexity of each coffee and maximizing value for all stakeholders. They specialise in processing various degrees of honey, natural, and multiple types of anaerobic fermentation.

The ripe, red, hand-picked coffee cherries are carefully selected and transported to the Palmichal Micromill. Upon arrival, they undergo precise sorting, ferment for 30 hours, and are then spread out on the patio for natural sun drying. During the drying process, they are raked regularly to ensure even drying. Typically, the cherries take about 18 days to reach their optimal dryness. Once the coffee reaches a moisture level of 10.5%, it rests for two months. After this resting period, the dried husk is separated from the coffee, and it is sorted by weight, mesh size, density, and colour.