Country Of Origin: Costa Rica
Region: Chirripo-Brunca, San Jeronimo
Process: Natural
Varietal: Catuai, Caturra
Altitude: 1450-1850
Flavour Note: Raspberry, Honey, Plum, Black Tea
La Toboba Farm spans 8 hectares and was passed down from Senel’s grandmother to his father (also named Senel). The farm derives its name from the Toboba snake, which is commonly found during harvests, but is harmless and is always relocated to the nearby forest. The farm began coffee production in 1968, and the earnings from it sustained the family’s livelihood. Over time, the farm has expanded to cultivate various coffee varieties, each having its own designated section.
In 2016, La Toboba built its micro-mill to process cherries immediately after picking. The cherries undergo a thorough cleaning process and are separated using a floater separation tank. African beds are used to dry the coffee parchment for three to five days, with the cherries being raked and churned several times a day to ensure even drying. The coffee is then placed in a greenhouse and piled up, with the pile being moved every six hours to slowly dry it to a moisture level between 9-11%. This process can take up to 35 days, after which the coffee rests for two to three months before undergoing dry-milling and sorting.
La Toboba Farm’s attention to detail and commitment to quality is evident in every stage of its coffee production process.
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