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Palmichal, Costa Rica
Palmichal, Costa Rica

Palmichal, Costa Rica

Tax included.

Honey, Brown Sugar, Nuts, Spices


Producer: Finca Frailes

Region: Tarrazu

Variety: Catuai, Caturra

Processing: Anaerobic Natural

Altitude: 1,500m - 1,600m


Gerardo Calvo, Zaira Marín and William Méndez. These are three close friends who co-own and manage Finca Frailes, where this amazing and easy drinking coffee comes from. 

After harvesting farmers bring their cherry to Palmichal micro mill, where they measure cherries by the half fanega (approximately 46 kg). The mill sorts cherries visually and then floats cherry to remove lights.  

Ripe cherry is then sealed in containers and fermented anaerobically (without oxygen). After fermentation, cherry is sundried on raised beds.

Palmichal micro-mill is an important partner for many specialty coffee producers in the Palmichal, Puriscal, Tarrazu and Frailes micro-regions in Costa Rica. Located in Palmichal in Costa Rica, the micro-mill began in the 2015/2016 harvest with 30 participating farmers participating. 

Palmichal mill is a part of the NAMA Café de Costa Rica project, the first of the Costa Rican government’s Nationally Appropriate Mitigation Actions (NAMAs). They’re actively working towards lower carbon emissions through investments in key technologies and methods. NAMA Café de Costa Rica is the first of its kind to support coffee farmers as they make changes to their coffee production to reduce overall emissions and resource use. Palmichal mill has contributed carbon emissions data to NAMA Café de Costa Rica and will receive 10% back on carbon reduction investments.


250g pack

Espresso Recipe:                                   
18-19g coffee (finely ground)                 
brew time 28 seconds               
38-42ml espresso

Filter Recipe:
6.5 grams (coarsely ground) coffee per 100ml water
brew time 2.5-3.5 minutes