About the Producer

La Toboba Farm is an 8-hectare property that was passed down from Senel’s grandmother. The farm is named after the Toboba, a harmless snake species that appears in large numbers during harvest season and is relocated to the nearby forest. The family started growing coffee in 1968 and it quicky proved to be a profitable source of income. Today Senel and his son Allan own and manage Finca La Toboba, growing more than a dozen varieties of coffee on the land.

In 2016, La Toboba established its own micro-mill, which allows for the immediate processing of freshly picked coffee cherries. This gives increased control over their processing methods and ensures traceability for the growing market segment.

The cherries are carefully cleaned and separated using a floater separation tank. The coffee parchment is then dried for 3 to 5 days on raised beds, with the drying time adjusted according to the intensity of the sun. The parchment is regularly raked and churned to ensure even drying of the parchment. The coffee is then moved to a greenhouse, where it is piled up and carefully dried for up to 35 days until it reaches a moisture level of 9-11%. After drying, the coffee is left to rest for 2-3 months before undergoing dry-milling and sorting