These Coffee produced in San Ignacio de Acosta, two hours away from the Capital San José. At “La Falda” farm which means, skirt in Spanish. Name represents topography of the farm. Where coffee plantations wrap around a small mountain looking like a skirt. Owner Miguel Diaz inherited farm from his dad, even thoug he is in his early 30’s, he gathered the best knowledge out of the old school (his dad), and new practices recommended by engineers.
Few years ago, Palmichal-Micro Mill decided to process La Falda Farm coffee in a micro-mill. Due to its pristine location, farming practices and commitment to harvesting only rippe cherries. After years of working together Palmichal has been able to evaluate La Falda’s consistency in a cup year after year. The idea is to continue with this long-term relationship far more into the future. At La Falda you can see a lot of animals like rabbits, raccoons, squirrels, tons of birds and more.
Variety & Processing
This coffee comes from the Villa Sarchi varietal. Natural mutation of a Bourbon with a single-gene mutation that causes the plant to grow smaller. Discovered in Costa Rica in the 1950s near the town of Sarchí. Varietal well adapted to the region and known for withstanding very strong winds and producing well-balanced and complex cups.
This coffee processed at Palmichal Micro Mill. Coffee was dried on cement patios for 10 days, afterwards drying was finalized on a raised beds for better uniformity in humidity levels. After drying coffee rested in parchment for two months, after this period it was dry milled, sorted by weight, density, size and color.