Costa Rica Palmichal Los Santos

Description

Palmichal Micromill is renowned for its state-of-the-art micro-mill, which has been meticulously refined since its inception in 2015. It’s mission is to enhance the exceptional quality of the farms they collaborate with by implementing innovative processing techniques. Palmichal Micromill is committed to experimenting with a variety of methods to discover the optimal processing procedure for each coffee variety and farm. Their approach includes processing all grades of honey, as well as natural and anaerobic fermentation, aiming to maximize the complexity and unique flavor profiles of each coffee.

At Palmichal Micromill, the coffee processing begins with hand-picking the finest cherries to ensure premium quality. The beans are then subjected to floater separation to eliminate any defective or less dense cherries. After this, the beans are dried inside the fruit, a process that helps retain their natural flavors. The cherries undergo a 30-hour fermentation period in a controlled hopper, enhancing the coffee’s complexity. Following fermentation, the beans are dried on a patio for 18 days, with coverage provided at night to protect against moisture and ensure consistent drying. Once the coffee reaches a precise humidity level of 10.5%, it is rested for 2 months to develop its full flavor. The final processing steps include removing the dry husk and sorting the beans based on weight, screen size, density, and color to achieve uniform quality and flavor excellence.