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Quick Facts
All the facts about our Costa Rica SHB EP Palmichal Micro-Mill Los Vindas Red Honey
| Region | Tarrazu |
|---|---|
| Producer | Vindas Brothers |
| Variety | Various |
| Process | honey |
| Type | Unwashed Arabica |
| Category | Microlot |
| Harvest | from October to 3 |
| Shipping | from 2 to 5 |
| Unit | GrainPro Sack à 30kg |
During 1967, the three Vindas brothers Eduardo, Leonel and Gerardo purchased the first hectares of land. Two years later, they started to grow the first coffee seedlings on the tremendous slopes of the Tacuotarí mountains, where Nobody else even dared to think of growing coffee, but the volcanic soil combined with the smooth and relatively dry climate was ideal for coffee growing. This coffee was processed at Palmichal Micro Mill. After pulping the coffee 80% of the mucilage remained in the bean during drying. The coffee was dried in cement patios for 10 days, afterwards drying was finalized in a drum drier for better uniformity in humidity levels. After the coffee rested in parchment for two months it was dry milled and sorted by weight, density, size and color.
Origin
Specialty coffee from Costa Rica
Varieties
Typica, Caturra, Catuai, Villa Sarchi, Bourbon & Gesha
Processing methods
washed, natural, honey
Altitude range
1100-1800 masl
Harvest
typically October - March
Total yearly production
1.7 million bags
Coffee was planted in Costa Rica in the late 1700s, and it was the first Central American country to have a fully established coffee industry; by the 1820s, coffee was a major agricultural export with great economic significance to the population. National output was greatly increased by the completion of a main road to Puntarenas in 1846, allowing farmers to more readily bring their coffee from their farms to market in oxcarts – which remained the way most small farmers transported their coffee until the 1920s.
Main production areas: Tarrazú, Brunca, Guanacaste, West Valley, Central Valley, Turrialba, Orosi
Port of Shipment: Puerto Limón
Export bag size: 69kg
Total number of coffee farmers: about 65.000
| Region | Tarrazu |
|---|---|
| Producer | Vindas Brothers |
| Variety | Various |
| Process | honey |
| Type | Unwashed Arabica |
| Harvest | from October to 3 |
| Shipping | from 2 to 5 |
| Unit | GrainPro Sack à 30kg |
During 1967, the three Vindas brothers Eduardo, Leonel and Gerardo purchased the first hectares of land. Two years later, they started to grow the first coffee seedlings on the tremendous slopes of the Tacuotarí mountains, where Nobody else even dared to think of growing coffee, but the volcanic soil combined with the smooth and relatively dry climate was ideal for coffee growing. This coffee was processed at Palmichal Micro Mill. After pulping the coffee 80% of the mucilage remained in the bean during drying. The coffee was dried in cement patios for 10 days, afterwards drying was finalized in a drum drier for better uniformity in humidity levels. After the coffee rested in parchment for two months it was dry milled and sorted by weight, density, size and color.
