Velvet - Coffee Roasters
Shop 0
Swiss Water Colombian Decafe Coffee
Second Crack Coffee by Velvet Espresso

Single Origin of the Month – COSTA RICA DON SENEL – NATURAL PROCESSED

$19.00$51.00

For use in

Espresso, Filter, Plunger, Stovetop

COSTA RICA DON SENEL - NATURAL PROCESSED

CUP PROFILE

Aroma/Fragrance8.00Fruity and sweet on aroma
Flavour8.25Strawberry, nectarine, mango, raspberry, milk chocolate
Acidity8.25Bright tropical fruit acidity
Body8.25Med body, smooth
Balance8.00Evenly balanced
Aftertaste8.00Lingering milk chocolate
Overall8.25An overall balanced coffee, but full of flavour and bright acidity

CUPPING SCORE – 87

PRODUCER: Senel Campos Valverde and his son Alan
                            Farm: La Toboba

ABOUT

We were lucky enough to nab some of this last year. We have been chomping at the bit to release this, so get in quick- there isn’t much of it.  La Toboba Farm has an area of 8 hectares, and it was inherited from Senel’s grandmother to 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.

Through the years, the farming operation at La Toboba has continued improve. It now grows several different varietals such as: Obata, Marselleza, Red Catuaí, Villa Sarchí, Sarchimor T5296, Catigua MG2, Hibrido H3, Etíope 47, Etíope PL 122, Etíope 61, San Roque, Geisha, Mezcla de SL28, SL14, SL34.

In 2016 La Toboba built its own micro-mill.

Toboba in Spanish is the name of a type of Snake that is abundant at the farm, therefore the farm was name La Toboba. 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.

After picking the cherries they enter the mill where they are rinsed with clean water and afterwards, they go through floater Separation tank to separate unripe’s from the lot.

African beds are used to dry the coffee parchment for 3 to 5 days depending on the intensity of the sun. The coffee is taken to a greenhouse afterwards where it is piled up and moved every 6 hours, then piled up again, 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.

 

 

SUBSCRIPTIONS

Get coffee on the regular. Choose the blend, weight, and grind type. Select how often you’d like it delivered and we’ll get it to your door.

YOU MIGHT ALSO LIKE...

Check these out.