Palmichal Micro Mill is owned and operated by CECA, a company of Neumann Kaffee Gruppe, and located in the Costa Rican Central Valley and the Tarrazu region. Every lot they process has full traceability to the grower, coffee varietal, location, altitude, date of harvest, and more. They focus on bringing out the best characteristics through specifying the most ideal process for each of the coffees from surrounding farmers. Various strategies of processing at Palmichal include washed, honey and natural, patios for sun-drying and elevated beds for more rigorous drying.
The producers of Finca Frailes farm, Gerardo Calvo, Zaira Marín y William Méndez are life-long coffee farmers and second/third generation group of neighbours and friends who love coffee! The farm has been planted for more than 30 years and has been renewed with time.
THE HONEY PROCESS
The Honey Process is native Costa Rica and is somewhere between the wet and natural/dry processing methods. The cherries are pulped as they are in the washed process and then sun dried with their mucilage left on, just like a natural processed coffee. This is in attempt to get the best parts of the washed process – the clarity/acidity found using this method – but to then save water they are left to sun dry which also helps enhance body and sweetness in the cup.