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Palmichal
Tarrazú is the most prestigious coffee-producing region of Costa Rica. Highland coffee is the main source of income for local people in this region.
This coffee is sourced from Gabriel Gamboa Nuñez at Finca La Cuesta in Tarrazú. For the past 5 years, Gabriel has dealt with the Palmichal Micro-Mill for processing his coffees. Moreover, this particular lot was produced using a modern technique known as anaerobic fermentation. The coffee is first pulped, then placed with all the mucilage into tanks with air valves. The air is then removed from the tanks to start the 96 hour fermentation. Once finished, the coffee is dried on African beds for 8 days and rests for 2 months before it can be sorted for export.
The result produces cinnamon, butter shortbread and caramel apple tastes to this coffee.
This coffee is sourced from Gabriel Gamboa Nuñez at Finca La Cuesta in Tarrazú. For the past 5 years, Gabriel has dealt with the Palmichal Micro-Mill for processing his coffees. Moreover, this particular lot was produced using a modern technique known as anaerobic fermentation. The coffee is first pulped, then placed with all the mucilage into tanks with air valves. The air is then removed from the tanks to start the 96 hour fermentation. Once finished, the coffee is dried on African beds for 8 days and rests for 2 months before it can be sorted for export.
The result produces cinnamon, butter shortbread and caramel apple tastes to this coffee.
Tarrazú is the most prestigious coffee-producing region of Costa Rica. Highland coffee is the main source of income for local people in this region.
This coffee is sourced from Gabriel Gamboa Nuñez at Finca La Cuesta in Tarrazú. For the past 5 years, Gabriel has dealt with the Palmichal Micro-Mill for processing his coffees. Moreover, this particular lot was produced using a modern technique known as anaerobic fermentation. The coffee is first pulped, then placed with all the mucilage into tanks with air valves. The air is then removed from the tanks to start the 96 hour fermentation. Once finished, the coffee is dried on African beds for 8 days and rests for 2 months before it can be sorted for export.
The result produces cinnamon, butter shortbread and caramel apple tastes to this coffee.
This coffee is sourced from Gabriel Gamboa Nuñez at Finca La Cuesta in Tarrazú. For the past 5 years, Gabriel has dealt with the Palmichal Micro-Mill for processing his coffees. Moreover, this particular lot was produced using a modern technique known as anaerobic fermentation. The coffee is first pulped, then placed with all the mucilage into tanks with air valves. The air is then removed from the tanks to start the 96 hour fermentation. Once finished, the coffee is dried on African beds for 8 days and rests for 2 months before it can be sorted for export.
The result produces cinnamon, butter shortbread and caramel apple tastes to this coffee.
Coffee origin
Country
Costa Rica
Region
Tarrazù
Variety
caturra
Altitude
1450 m
Farm
Finca La Cuesta
Producer
Gabriel Gamboa Nuñez
Process
anaerobic honey
Tastes like
🥮
cinnamon
🍪
butter shortbread
🍎
caramel apple
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