Yesterday, we went to a small town for shopping, and thenn to a restaurant in the Central Valley for a presentation on Costa Rican specific varietals (Bourbon, Typica, Caturra, etc.) and the changing of CR's boutique coffee industry to micro-milling. We sampled coffees from different varietals including the famous Geisha, and who was helping host the event? None other than Herbazu's own Manuel Antonio Barrantes. Here we are drinking some of Herbazu's own micro-lot of the Villa Sarchi varietal.

The day before that, I went to see the Herbazu farm first hand. It was a little foggy but it was beautiful. They run a very tight ship and I learned that they were one of the first in CR to buy their own micro-mill to improve production standards. Before, most farmers brought their coffee to a central mill to be processed, t was ofetn blended with other coffees, and very little care was taken in certain aspects of processing. - both quality wise and environmental. Now many of CR's top coffees are moving towards micro-milling, with revolutionaries like Herbazu leading the way.
Bueno, off to breakfast. We have an early start to a very long day. I'm already experiencing a little palate fatigue just thinking about it...