The La Toboba farm got its name from the Toboba snakes that inhabit the land in and around the farm. These snakes are not dangerous and are often found during the harvest. When they are found they are relocated to the forest next to the farm. Senel and his son Allan live at the farm and in every way try to connect with the nature that surrounds them.
Senel’s father inherited La Toboba from his grandmother and began planting coffee trees back in 1968. Since that time, the Campos family has been able to sustain itself over the years due to its success in the coffee industry. Over the years La Toboba has been able to expand and offer a variety of coffees like this wonderful Gesha we have received.
This coffee goes through a very specific process that involves a dip in some water to clean, then is transferred to a shallow pool to separate the cherries from any residual leaves and dirt. They are then transferred to African beds to pre-dry for 3 days. When they get all wrinkly, they get moved to an anaerobic fermentation tank for 3-5 days. After this nap, they move back to the African beds to dry slowly for 30-40 days. Then we receive and roast it to make the most out of this carefully grown and processed coffee.
Anaerobic Honey Gesha Costa Rica has sweet and intense blueberry and plum notes that will have you and everyone around you climbing over each other, mosh-pit style, to grab a bag. But make haste, this coffee is in short supply and will not last the summer, so grab a bag or two and start brewing. Cheers to you and your exquisite taste.