Olman Ureña Salazar, a third-generation coffee grower, has dedicated over 25 years to owning and cultivating coffee on his farm. His wife, Maria Nidia Antonia, is affectionately called Toñita by her family and close friends. In her honor, Olman decided to name his farm after her.

In recent years, the micro-mill has experimented with Olman’s coffee, which consistently delivers outstanding cup quality. This has allowed Olman to receive a premium for his coffee.

This coffee was processed at Palmichal Micromill, featuring a cutting-edge facility that has undergone continuous enhancements since its establishment in 2015. Their primary objective is to elevate the already exceptional quality of coffee from top-tier farms by exploring innovative processing methods.

Constant experimentation aims to optimize processes for each varietal and farm, enhancing the complexity of every coffee and maximizing value for all stakeholders. They specialize in processing various grades of honey, natural, and multiple types of anaerobic fermentation.

Handpicked, ripe, red cherries are carefully selected and transported to Palmichal Micromill. Upon arrival, the cherries undergo precise sorting, next being fermented for 30 hours and then spread out on the patio to naturally sun-dry. Throughout the drying process, the cherries are regularly raked to promote uniform process. It typically takes about 18 days for the cherries to achieve optimal dryness. Once the coffee reaches a humidity level of 10.5%, it rests for two months. After this resting period, the coffee is removed from its dry husk and then sorted by weight, screen size, density, and color.