Costa Rica - Los Santos - Rodolfo Valverde - Palmichal Micro-Mil - Anaerobic Natural

• Country: Costa Rica
• Region: Los Santos
• Producer: Palmichal Micro-Mill / Rodolfo Valverde
  
• Farm: Finca Arecas
• Varietal: Catuai + Caturra
• Process: Anaerobic Natural
• Altitude: 1450 MASL
• Cupping Notes: Raspberry, Cherry, Red fruit, Spiced Hot Chocolate, Praline, Warm + Cozy

Description:

We knew we needed this coffee the instant our sample dropped from the roaster - It's warm, cozy, but still has that unique twist to lets you know there's just a touch of "extra love" in the processing. The result was an extremely enticing aroma, super juicy and balanced profile, and something that we felt fits the seasons change as we head into fall. We always try to keep at least one anaerobic natural on our menu, and this might one of our favorites of what's we've served so far!

Founded in 2015, Palmichal Micro-Mill was created with a vision to celebrate and elevate the unique qualities of Costa Rica’s finest coffee farms. Nestled in the fertile highlands near Tarrazú, the mill is more than just a processing facility—it’s a place where innovation and tradition come together to bring out the very best in every coffee lot. Through close collaboration with dedicated producers, they explore a range of processing methods, always seeking the ideal approach for each varietal and origin. Their passion for experimentation and quality is reflected in every step, from the sweet layers of honey processes to the bold character of natural and anaerobic fermentations. At Palmichal, every coffee is a story waiting to be told—one of origin, care, and craftsmanship.

Finca Arecas is a picturesque coffee farm located in Palmichal de Acosta, nestled between Costa Rica’s Central Valley and the Tarrazú region. The farm is surrounded by native shade trees, the Tabarcia River, and striking rock formations, creating a landscape as rich as its story. The farm’s owner, Rodolfo Valverde, 56, purchased the property three years ago. His dedication and passion for coffee have been key to his success. Rodolfo credits coffee for everything he has achieved and is well known for sharing his prosperity with the local community.

The natural anaerobic process ferments whole coffee cherries in sealed barrels with one-way valves to prevent oxygen entry. After fermentation, the cherries are dried on African beds for 7 days. After two months of parchment rest, the coffee is dry milled and sorted by weight, density, size, and color.