Costa Rica Gamboa Manor Coffee introduction American Coffee Manor what kind of Latin American Coffee

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Farm: Finca Gamboa

Varieties: Katola and Katoi

Processing: semi-washed, dried

Altitude: 1750-1800 m above sea level

Boss: Martin Gutierrez Monge

City: Dota, Santa Maria

Region: Tarrazu

Notes on cupping

Overall: sweet, milk chocolate, strawberries, oranges, clean

Montanas de Diamante Tarrazu (La Eva, Dota Tarrazu)-Costa Rica

Finka Gamboa has been in Martin Gutierrez's family for generations, and Martin himself inherited the farm about 40 years ago. Covering an area of 19 hectares, the farm is the largest of the many small farms owned and operated by Martin and his three brothers. A few years ago, they set up the Montanas Diamond Mill to work together to produce and grind the best quality coffee.

On farms and mills, almost all the work is done by immediate family members, although foreign aid is sometimes hired during busy seasons.

The name "Diamond Hill" was given to the factory by the brothers because the farm is located in the mountains of Santos. "Diamond" means "diamond" in Spanish-like diamonds, coffee is a precious product extracted from hillsides.

This batch of Caturra and Catuai is treated by semi-washing. The coffee is hand-selected and only the most mature cherries are picked and sent to the mill 5 kilometers away from the farm on the same day. Here, cherries are received, sorted, weighed, and then washed with clean water to remove any foreign matter. The freshly washed cherries are immediately pulped and transferred to a dry terrace, leaving about 70% of the mucus intact. In the evening, the dried coffee should be covered and turned regularly to ensure uniform humidity control. In a dry patio, coffee usually takes seven to eight days to reach optimal humidity.

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