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Max Salazar | Micromill Milenio | Anaerobic Natural

Country | Cacao | Caramel | Cherry
Region | Light [ city + ]
Producer | Red Catuai
Farm | 750-970m+
Process | Fermented / Washed / Sun Dried.

Notes | Cacao | Caramel | Cherry
Varietal | Red Catuai
Elevation | 750-970m+
Process | Fermented / Washed / Sun Dried.

Certifications Bandera Azul Ecologica | NAMA Cafe
Packaging | 69kg Grain Pro
Warehouse | USA - Oakland, CA - Annex - CTI

Region | West Valley

The West Valley, or Valle Occidental, seems to have been created especially for coffee growing. Its altitudes of 800–1400 meters above sea level, humidity consistently near 81%, and an average temperature of 21°C are all factors that promote a plentiful, healthy crop. Valle Occidental typically experiences rain for about 160 days each year. The start of the dry season in November coincides with the beginning of the coffee harvest, which continues until February, often with a festive atmosphere during the Christmas holidays. Most local growers have small plantations and use sustainable agriculture and processing methods. All of these factors, from the climate to the producers, come together to produce Arabica beans with the balanced acidity and body for which West Valley coffee is world famous.

Farm Info

Max Salazar micromill is a family project located in the West Valley of Costa Rica in Zarcero, Alajuela. Max Salazar and his cousins, Cristian and Greivin, had a vision to start a mill to be able to process their family’s coffee and maximize the quality of their crops. The families joined together in 2016 to start the mill, with Claudio Salazar, Max’s father, and Danilo Salazar, Cristian and Greivin’s father, funding the project. The Salazar’s family history in coffee dates back to Claudio and Danilo’s grandfather, Cristóbal Salazar, who began cultivating coffee in Zarcero in the 1950’s. Today, the mill is the next development in the Salazar family’s long history in coffee production.