This is a coffee we bought to be used in milk coffee (Milk Origin #10). Instead of the typical nut & caramel flavours you'd expect with house blends this has fruity flavours that complement milk well.
Don Senel inherited this farm from his grandmother via his father. Senel’s father (also named Senel), planted his first coffee trees in 1968 and was always able to maintain his family with the earnings from coffee production. In 2016 La Toboba built its own micro-mill which this lot is processed at.
Toboba in Spanish is the name of a type of Snake that is abundant at the farm. These snakes are not dangerous, and it is common to find between 10 to 20 every harvest. They are always relocated to the forest located adjacent to the farm when found.
After hand picking. the cherries enter the mill where they are rinsed with clean water before going through a floatation separation tank to separate unripes from the lot.
The coffee is taken to a greenhouse afterwards where it is piled up and moved every 6 hours to create a very slow dry. This process can take up to 35 days. After drying it rests for 2 – 3 months before it is dry milled and sorted. This leads to an even roast and more sweetness when roasting for milk based beverages.
Chirripo-Brunca, San Jeronimo
Caturra & Catuai
Senel Campos Valverde
La Toboba Farm
Processed on site
Espresso & milk
Red fruit and boozy aroma, raspberry and strawberry flavours throughout, very sweet satisfying finish. Chocolate notes present especially in full cream milk.