Senel and Allan Campos - Costa Rica
Senel and Allan Campos - Costa Rica

Senel and Allan Campos - Costa Rica

Regular price
169 kr
Sale price
169 kr
Tax included.

Origin: Peréz Zeledon, Brunca, Costa Rica
Farm: La Toboba
Producer: Senel Campos and Allan Campos
Altitude: 1400-1700 masl
Varieties: Yellow Catuai
Taste Profile: Strawberry, Pineapple, Champagne 

 Senel Campos and his son Allan work and live on their farm La Toboba. Since 2016, they have turned
from being dependent on a coop to become an independent mill with full control of their harvest and post-harvest process.
We can clearly see the development and taste the improvement over the years we have worked with
Senel and Allan. To live on the farm like don Senel does give him a close relationship to the earth,
animals and nature that is so important to make a coffee of high quality.
Senel and Alan constantly improve and reinvest in their farm and micro-mill. In the last year they
installed a greenhouse with capacity to dry more coffee in a controlled environment. They also
improved the warehouse they built last year. Moving forward, they see more drying beds, another greenhouse, more land to plant more varieties on: ET47, Hybrid H3 F1, Wild Ethiopian, Geisha and Catigua MG2 are on their list. Haven’t heard of them? There is so much to learn.
When we ask Senel about the coffee marked, he tells us financing is one of his biggest issues. Cash
flow on a coffee farm is always an issue and getting options from national banks are important for farm development to work smoothly. Senel would also like to educate all coffee consumers so they better understand the work behind producing specialty coffee working against environmental
conditions, plagues and diseases. This black honey lot comes from the lot Jocotes - named so because 1 hectare of this tropical fruit
tree is planted in the same area.

Processing Information
Type: Dry Anaerobic
Post-harvest process:
Cherries where picked at a suggar level of Briz 28. After harvest, floaters are separated before
cherries was dried on African bed for 110 hours with movements every 2 hours. Then the fruit was
placed in anaerobic fermentation tanks without an escape valve for 120 hours. In this process there
is no leachate due to the 110 hours of pre-drying that is given to the fruit at the beginning. Then the
fruit is transferred to slow-drying greenhouses seeking to prolong the drying of the fruit. Cherries
was covered with a tissue called ‘saran’, and cherries were moved every 5 hours. Drying time 45
days, and resting after drying for 60 days before coffee was being prepared for export.