Don Senel

Description

Flavour: Brown Sugar, Dark Chocolate, Orange, Juicy

Producer: Los Huacas; Senel Campos Valverde

Weight: 250 gram – 1000 gram

Method: Honey

Elevation: 1400

Harvested: 22

Don Senel Micromill was founded by Senel Campos in 2014 as a response to poor coffee prices at the time. In his first year, Don Senel processed 300 kg of coffee from Finca La Toboba, fitting a motor from a washing machine to an old hand pulper and using the basic infrastructure already in place at the mill. This first lot scored well, and during the next harvest Senel would purchase and process as much coffee as possible in order to earn the money needed to buy new equipment, improve the drying areas, and to invest in purchasing land with good conditions for cultivating new varieties known for their complex and high quality cup profiles.
Today, Don Senel has two farms, Las Huacas and El Cola Roja, planted with Obata and Villa Sarchi trees. The topography of the land is broken and uneven, but both farms enjoy nutrient-rich soil and a unique microclimate created between two nearby mountain canyons.
The micromill has changed quite a lot from its beginnings in 2014, including raised beds and greenhouse drying areas and more modernized equipment and tools. Processing at the mill has also changed from the more traditional practices utilized at first, now involving the measurement and tracking of variables like pH and brix degrees to control and influence the final cup profile of each microlot.
This lot of Obata underwent Honey processing at Don Senel Micromill. Freshly harvested cherries are fermented for 30 hours prior to being sorted via floatation. The fermented cherries are then pulped with all of the fruit’s mucilage left intact. The pulped coffee is then dried on raised beds for 18–25 days where it is stirred every two hours to achieve uniform drying. After the coffee reaches 10% humidity it is rested in the mill’s warehouse for a minimum of two months before being milled and packaged for export.