This coffee is grown by Marvin Monge Valverde at his farm Nacientes Miramontes then processed at Palmichal micro mill. Marvin is the 4th generation coffee grower and has been working in coffee for 40 years and running his own farm since 30. The farm was an inheritance from his grandfather Sacarias Valverde. Nowadays Marvin and his son are the ones who take care of their farm. They consider themselves "coffee lovers" and look forward to continue transmitting the coffee activity and the love for their land to future generations.
Palmichal Micro-Mill is a new project that started in 2015-2016, with 30 farmers. It is located in the city of Palmichal and deal with coffees from farmers with unique cup profiles. They perform a flawless milling process, and deliver coffee to quality-conscious importers and micro roasters. It is thanks to Diego Guardia, general manager of the mill, also well-known for his amazing work on Sonora Coffee. Their model enables them to match coffees from smallholder farmers with specific quality and process requirements. All with full economic and physical traceability as well as timely services. This project allows to process small batches by using different drying methods such as honeys and naturals. Notably, Palmichal Micro-Mill has the biggest nursery in one single block in the country. The majority of plants is from the obatã varietal, which is very resistant to rust, has high yields and supposedly a good cup profile. The plants are sold to producers at cost, with the opportunity of financing against future crop.
Long time ago the mill donated 42 hectares of land to a project of re-forestation in the neighborhood. Talking about the environment, La Palmichal Mill has recently installed a first round of 23 solar panels, part of a modular project meant to expand every year. They are also making sure that the water they "pollute" by processing the coffee is entirely cleaned before going back to the land, plus assuring the transportation of the organic residues to be donated to a company that makes organic fertilizers.
HAND & COLOR SORTING
Before anything, the coffee is color sorted and separated from floaters on a technique based on the floatation of some defects.
At the Palmichal micro-mill, they are equipped with a stainless steel Penagos DCV 304 to process the coffee ; this machine is depulping the coffee prior passing through a criba: immature beans are separated from the good ones. Finally the coffee gets almost fully mechanically demucilaged. A small layer of mucilage is still remaining as it is impossible to remove all of it without relying on some other fermentation methods
The coffee is finally dry-fermented for 7 hours. It is not the same as soaking the coffee, they only let the coffee absorb the remaing small amount of water, keeping clean the drying facilities.
Those beans have been dried on cement patios, being constantly moved every hour until the right moisture content is reached: 12 days are usually required to complete the drying phase.