Costa Rica La Falda Honey

This coffee was produced by Miguel Diaz Gamboa on his 4-hectare farm, La Falda, which means “the skirt” in Spanish. The name refers to the way the coffee plantation wraps around a small mountain, clothing it in lush, green patterns.

While only 30 years old, Miguel is respected for joining the best of the old (everything he learned from his father, from whom he inherited the farm) with new practices he’s learned from engineers and agronomists.

Four years ago, the Palmichal Micro Mill—which has a limited capacity and is very selective about the producers it chooses to work with—agreed to process La Falda’s coffees, after the team toured the farm, saw its practices and understood its commitment to harvesting only perfectly ripe cherry.

Palmichal’s services include assessing the ideal process for each farm and harvest, and after years of working together, Palmichal has helped to elevate the quality of the cup from La Falda.

This year, the farm and mill agreed on two processes: Yellow Honey and Black Honey.

Yellow Honey

The cherry was pulped so that 60 percent of the mucilage remained on the bean during drying. It was dried on cement patios for six days, and then drying was finalized in a drum drier to ensure uniformity. After the coffee rested in parchment for two months, it was dry milled and sorted by weight, density, size and color.

Cupping notes: Caramel, cream, lemon, raisin, bright; tea-like body.

Black Honey

For this darker honey, 80 percent of the mucilage was left on the bean during drying. The coffee was dried on cement patios for 7 days and then dried in a drum drier. It also rested in parchment for two months before being dry milled and sorted.

Black Honey: Almond, strawberry, balanced; winey acidity, round body.

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