ABOUT:

In 1967, the three Vindas brothers Eduardo, Leonel, and Gerardo purchased the first hectares of land from a cattle farmer and continued producing milk and cheese for the 1,500 inhabitants of Palmichal. Two years later, Eduardo, Leonel, and Gerardo started to grow the first coffee seedlings on the tremendous slopes of the Tacuotarí mountains, where Nobody else even dared to think of growing coffee on these spectacular slopes, but the Vindas’, convinced that the volcanic soil combined with the smooth, pacific-influence and relatively dry climate were ideal for coffee growing, continued to grow Caturra and
Catuai plants protecting the crystalline rivers and preventing the mountain borders from erosion.

FARM:

The Vindas Brothers are producing one of the finest coffees of Costa Rica on their 60 hectares. From the beginning, the Vindas Brothers have always had an excellent business relationship and friendship with Palmichal Mill, where they have always delivered the perfect quality of 100% fully ripe beans to the mill.

PROCESSING:

This coffee was processed at Palmichal Micro Mill (http://palmichalmicromill.com/). After pulping the coffee 80% of the mucilage remained in the bean during drying. The coffee was dried in cement patios for 10 days, afterwards drying was finalized in a drum drier for better uniformity in humidity levels. After the coffee rested in parchment for two months it was dry milled and sorted by weight, density, size, and color.