Fatima Micromill Costa Rica
Dark chocolate, Black forest cake, cinnamon, hibiscus with a medium body
Country: Costa Rica
Region: Cartago
Farmer/Grower: Nelsyn Fernandez
Farm: Tres Milagros and Tobosi
Cultivar: Caturra, Catuai
Processing: Warm anaerobic 72hrs
Altitude: 1395 m.a.s.l
This coffee comprises caturra and catuaí lots produced on the two farms surrounding the Fatima Micromill in Carago (Tres Milagros and Tobosi). Nelsyn Fernandez, the manager of the mill, is meticulous in terms of post-harvest processing, of which the evidence is showcased in this particular coffee. He is an agronomy engineer by trade and has overhauled many of the processes and procedures at the mill. He also oversees production at the two farms surrounding the mill, totalling 100 hectares. In these farms, five varieties are grown and processed as natural and honey lots, emphasizing temperature-controlled anaerobic fermentation. The fermentation time for this lot was 72 hours, of which approximately half was in full sun to develop the unique flavours present in this coffee.
Dark chocolate, Black forest cake, cinnamon, hibiscus with a medium body
Country: Costa Rica
Region: Cartago
Farmer/Grower: Nelsyn Fernandez
Farm: Tres Milagros and Tobosi
Cultivar: Caturra, Catuai
Processing: Warm anaerobic 72hrs
Altitude: 1395 m.a.s.l
This coffee comprises caturra and catuaí lots produced on the two farms surrounding the Fatima Micromill in Carago (Tres Milagros and Tobosi). Nelsyn Fernandez, the manager of the mill, is meticulous in terms of post-harvest processing, of which the evidence is showcased in this particular coffee. He is an agronomy engineer by trade and has overhauled many of the processes and procedures at the mill. He also oversees production at the two farms surrounding the mill, totalling 100 hectares. In these farms, five varieties are grown and processed as natural and honey lots, emphasizing temperature-controlled anaerobic fermentation. The fermentation time for this lot was 72 hours, of which approximately half was in full sun to develop the unique flavours present in this coffee.
Dark chocolate, Black forest cake, cinnamon, hibiscus with a medium body
Country: Costa Rica
Region: Cartago
Farmer/Grower: Nelsyn Fernandez
Farm: Tres Milagros and Tobosi
Cultivar: Caturra, Catuai
Processing: Warm anaerobic 72hrs
Altitude: 1395 m.a.s.l
This coffee comprises caturra and catuaí lots produced on the two farms surrounding the Fatima Micromill in Carago (Tres Milagros and Tobosi). Nelsyn Fernandez, the manager of the mill, is meticulous in terms of post-harvest processing, of which the evidence is showcased in this particular coffee. He is an agronomy engineer by trade and has overhauled many of the processes and procedures at the mill. He also oversees production at the two farms surrounding the mill, totalling 100 hectares. In these farms, five varieties are grown and processed as natural and honey lots, emphasizing temperature-controlled anaerobic fermentation. The fermentation time for this lot was 72 hours, of which approximately half was in full sun to develop the unique flavours present in this coffee.