Farm info

This coffee comes from a group of farms operated by the Gamboa Leiva siblings in the Tarrazú region of Costa Rica. Each farm is owned and managed by an individual sibling, though they’re all geographically connected via small roads or trails, called “trillos” in Spanish. The family stays very close and makes their decisions together, and are all 100% dedicated to coffee farming.

Today, the head of the family is brother Heiner Gamboa Leiva, with his siblings Elsi, Olivier, Franklin, Blanca Nieves, Ronal, Hancer, and Gretel all working on their own nearby plot of land. The siblings carry a deep admiration for their father, Don Tuto, who was initially in charge of all of the farms now collectively called “El Trillo” and served as a good example for not only the family but the local community as well.

This coffee underwent Black Honey processing at the Palmichal micromill. After being delivered to the mill, coffee cherries are pulped and 100% of the mucilage is left on the parchment coffee. The coffee was dried for 11 days on cement patios before being finished in a drum dryer to ensure better moisture content uniformity. The coffee rested in parchment for two months before being milled, sorted by weight, density, size, and color, and packaged for export.