San José, Costa Rica
Whole Beans, French Press, V60, Aeropress, Automatic Dripper, Bialetti
Senel Campos is a 3rd generation coffee farmer at Finca La Toboba. Along with his son, he built a micromill on his farm that is improving coffee quality for his own coffee and the farms around him. His Black Honey is like a caramelized apple pie with maple syrup and a spritz of lemon.
The farm is named for a type of snake that is abundant on the farm. While harmless, these snakes are frequently found in the fields during harvest time. Senel and Allan move them gently to the nearby forested land.
Ripe, red cherry is selectively handpicked and processed at Finca La Toboba’s micromill. They measure the Brix level (sugar content) of the cherry and ensure it is between 22 and 23 on the Brix measurement. Cherry is floated to remove any underripes and pulped. In this Black Honey process, cherry is pulped but as much of the mucilage is retained as possible. Parchment and all remaining mucilage is laid to dry on raised beds for 48 hours. After this period, parchment is raked frequently to ensure even drying. It takes approximately 25 days for parchment to dry. Once dry, parchment is rested for 2 months before being dry milled and prepared for export.
DON SENEL aka DON SHNELL! This legend has created a fantastic banger of coffee. This is one of the lots that we bought during one of the best cupping seshs of the year. About 4 coffees we picked out from that single table and this one stood out most ❤️ 🤍 💙