Nestled on the slopes of the majestic Cerro Chirripó, the highest point in Costa Rica, Finca La Totoba is a jewel of the Pérez Zeledón micro-region. Its owner, Luis Carlos Forres, affectionately known as Don Lica, has revolutionized local coffee growing with a vision focused on quality, innovation and sustainability.
For years, Don Lica has experimented with exotic varieties and controlled processes, transforming his farm into a benchmark for micro-production of the highest quality. His meticulous attention to every detail, from cherry selection to fermentation times, has led La Totoba to position itself among the most awarded estates in the country, regularly standing out in competitions such as the Cup of Excellence in Costa Rica.
The Los Colibrís lot owes its name to the small birds that inhabit the coffee plantations and symbolize the connection between biodiversity and natural balance. At an altitude of more than 1,900 meters, the unique conditions of volcanic soil, constant fog and thermal amplitude give La Totoba's coffees a singular character: sweet, complex and with a vibrant acidity.
Process
This lot was elaborated through a natural process, using only perfectly ripe, hand-selected cherries. After sorting by flotation, the cherries were slowly dried on African beds for more than 20 days, under rigorous temperature and humidity control. The result is a coffee with an intense and polished expression of the Chirripó terroir, where fruity sweetness and clarity intertwine in perfect harmony.
Nestled on the slopes of the majestic Cerro Chirripó, the highest point in Costa Rica, Finca La Totoba is a jewel of the Pérez Zeledón micro-region. Its owner, Luis Carlos Forres, affectionately known as Don Lica, has revolutionized local coffee growing with a vision focused on quality, innovation and sustainability.
For years, Don Lica has experimented with exotic varieties and controlled processes, transforming his farm into a benchmark for micro-production of the highest quality. His meticulous attention to every detail, from cherry selection to fermentation times, has led La Totoba to position itself among the most awarded estates in the country, regularly standing out in competitions such as the Cup of Excellence in Costa Rica.
The Los Colibrís lot owes its name to the small birds that inhabit the coffee plantations and symbolize the connection between biodiversity and natural balance. At an altitude of more than 1,900 meters, the unique conditions of volcanic soil, constant fog and thermal amplitude give La Totoba's coffees a singular character: sweet, complex and with a vibrant acidity.
Process
This lot was elaborated through a natural process, using only perfectly ripe, hand-selected cherries. After sorting by flotation, the cherries were slowly dried on African beds for more than 20 days, under rigorous temperature and humidity control. The result is a coffee with an intense and polished expression of the Chirripó terroir, where fruity sweetness and clarity intertwine in perfect harmony.
A high-altitude SL28 that captures the essence of Chirripó with tropical elegance. Sweet notes of ripe cherry, peach and honey intertwine with a silky texture and bright acidity. The profile opens with clean juicy sweetness, revealing layers of red fruit and elderflower as it cools. This competition batch combines the precision of Don Lica with the vibrant energy of Costa Rica's highest mountains.
