COSTA RICA La Palmita, Filter

This coffee was cultivated at Finca La Palmita by Johnny Alvarado Abarca and processed at his family’s micromill, Corazon de Jesus. The micromill was founded by the Alvarado Fonseca family in 2015 and has made significant improvements since opening. They’ve even placed some of their coffees in the Cup of Excellence finals. The mill processes a range of methods including Fully washed, Natural, Honey and a variety of anaerobic processes.  

Cherry is selectively handpicked and ripe, red cherry is delivered to the Corazon de Jesus micromill. Cherry is laid to dry on raised beds and is raked frequently to ensure even drying. It takes approximately 10 to 20 days for cherry to dry. Once dry, cherry rests for approximately 2 months before being dry milled and prepared for export. 

Thanks to tireless innovations, the sheer number of coffee varieties, extensive technical knowledge and attention to coffee production, Costa Rica is one of the most advanced coffee producing countries in Central America.