Costa Rica Palmichal Natural Anaerobic

Country: Costa Rica
Region: Central Valley
Varietal: Caturra, Catuai
Process: Natural Anaerobic
Altitude: 1,450 MASL
Cupping Notes: Tropical Fruit, Cacao Nibs, Fruit Cake

Description: At Palmichal Micro-Mill, we have been continually upgrading our state-of-the-art facility since its inception in 2015. Our mission is to elevate the exceptional quality of the top farms we collaborate with by employing innovative processing methods. We constantly experiment to discover the optimal process for each coffee varietal and farm, aiming to enhance the complexity of every lot. Our diverse range of processes includes various grades of honey, natural methods, and anaerobic fermentation techniques. Olman Ureña has been farming coffee for over 40 years. His wife, Maria Nidia Antonia, is affectionately called Toñita by her family and close friends. In her honor, Olman decided to name his farm after her. For more than 20 years, Olman Ureña has maintained a close relationship with Palmichal Micro-Mill. In recent years, the micro-mill has experimented with Olman's coffee, which consistently delivers outstanding cup quality. This exceptional quality has allowed Olman to receive a premium for his coffee. The natural anaerobic process consists of creating anaerobic fermentations without pulping the coffee, which basically take place under the absence of air. The team at Palmichal Micro-Mill has built a system to create such fermentations. The tanks are basically plastic barrels with a valve that allows air to go out but not in. Brix context and PH levels are measured before closing the barrel; this allows to decide how many hours will the lot be kept in the barrels. For this specific lot the fermentation was in 96 hours. Once the coffee was taken out of the barrels it was placed on African beds for 8 days with all its mucilage. After the coffee rested in parchment for two months it was dry milling and sorted by weight, density, size, and color.