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Costa Rica - Don Senel - Natural - La Toboba - EXOTIC - SINGLE ORIGIN

A beautiful example of a premium Costa Rican microlot
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Product Details

Costa Rica Don Senel - La Toboba - Caturra Catuai

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La Toboba Farm has an area of 8 hectares, and it was inherited from Senel’s grandmother to his father. Senel’s father (also named Senel), planted his first coffee trees in 1968 and was always able to maintain his family with the earnings from coffee production.

In 2016 La Toboba built its own micro-mill.

Toboba in Spanish is the name of a type of Snake that is abundant at the farm, therefore the farm was name La Toboba. These snakes are not dangerous, and it is common to find between 10 to 20 every harvest. They are always relocated to the forest located adjacent to the farm.
After picking the cherries they enter the mill where they are rinsed with clean water then they go through the floater separation tank to separate unripe cherry's from the lot.
African beds are used to dry the coffee parchment for 3 to 5 days depending on the intensity of the sun. The coffee is taken to a greenhouse afterwards where it is piled up and moved every 6 hours, then piled up again, to create a very slow dry. This process can take up to 35 days.

After drying it rests for 2 – 3 months. Before it is dry milled and sorted.

Coffee Profile

Farm: La Toboba

Producer: Senel Campos Valverde and his son Alan

Region: Chirripo-Brunca, Subregion: San Jeronimo, Country: Costa Rica

Altitude: 1450-1850 masl

Harvest: Dec - Feb

Varieties: Caturra Catui

Processing: Natural


Strawberry, nectarine, mango, raspberry and milk chocolate. Bright and clean with tropical fruit acidity. Fruity and sweet aromatics. Evenly balanced with a smooth medium body. Lingering milk chocolate.

Brewing Suggestions -

please feel free to experiment

Pour Over Recipe: (credit: Tetsu Kasuya)

Grind size: Coarse

Water Temp: 89 - 92 degrees Celsius

Ratio: 20g for 300 / 1:15

Brew time: 3min 30s

  1. Rinse filter & pre-heat pour over vessel of your choice.
  2. Pour in 20g of coarse-ground coffee
  3. Add 60g of water per pour 5 times, waiting 45s between each pour. This results in a total brew of 300g.
  4. Control the balance of the coffee by modifying the 1st and 2nd pours. For a sweeter brew, make a smaller first pour (e.g. 50g). For more acidity, a larger one will do the trick.
  5. Use either less or more water for the second pour to compensate for the difference (if any) in the first one.
  6. The 3rd, 4th and 5th pours can be tweaked to 2 larger 90g pours for a weaker brew, or into 4 smaller 45g pours for a stronger one.

Espresso Recipe:

Peak Brewing: 7 – 35 days post roast date

Brewing Ratio: 44% (1:2.25) i.e. 20g dose = 45g extraction yield

Extraction Time: 28– 32 seconds

Temperature: 93 degrees Celsius

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