La Toboba Micromill is operated by Alfonso Solís Porras. His family has more than 70 years experience in coffee production. Each generation has worked to build on up knowledge and techniques that is passed down form generation to generation. The name "Toboba comes from a harmless snake that frequently appears on the farm. The Family carefully relocates the snake to the nearby forest whenever it is found on the farm. The mill was established in 2016. The family has incorporated modern technical methods like Brix measurement, pH control, raised beds, greenhouses and slow stove drying. Alfonso and his family continue to prioritze quality and sustainability carefully monitoring each step of the production with understanding that every detail matters in the final cup. This coffee comes from the families farm El Cedral which is situated at 2000 meters above sea level, surrounded by the Los Santos Forest Reserve, which provides ideal growing conditions for coffee cultivation. This Geisha lot was processed using the Washed method. After careful selection, the cherries were depulped and fermented in tanks until the mucilage broke down, then thoroughly washed with clean water. The parchment was transferred to raised beds for slow drying, with the family monitoring temperature, airflow, and moisture throughout to ensure a stable and precise result. Taste Description: White florals, cane suger, light nougat.