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La Toboba


Notes Orange blossom honey, butter cookie, warm spice Varieties Catuai Elevation 1700-1800 masl Process Honey


With our second Costa Rican offering of the year, we highlight a lovely honey process coffee from the Senel Campos family and their farm La Toboba. The classic buttery flavors and honeyed mouthfeel lend support to subtle florals, notes of baking spice, and a juicy tropical fruit acidity that adds another layer of complexity.


Like we’ve seen so commonly in the coffee culture of Costa Rica - The Campos Family was motivated to start their project due to the low prices they were receiving when delivering their cherries to cooperative and multinational mills. The financial sustainability of the farm was so threatened that in 2014 Senel decided to try processing specialty coffee on their own. Along with his family, Senel was able to produce 2 bags of coffee by changing their picking to select only the ripest cherries and using an old run down pulper (with a laundry machine motor). Miraculously the experiment went well and the coffee scored above 86 points - proving to Senel and his family that they could indeed create specialty grade coffee on their own and have the opportunity to ask for more money for their product. Their dream was to one-day have a market to be able to process their entire production.

Café Don Senel is a small family business formed by the founders Senel Campos and Maria Eugenia Jimenez, together with their children Evelyn, Gredy, Lisseth, and at harvest time they all help with coffee processing. Finca la Toboba bears a name inspired by the species of snake (Cerrophidion sasai) common in Costa Rica called Toboba De Altura, which is very abundant at altitudes above 1400 meters above sea level. In a year of collection at La Toboba you can find between 10 and 20 snakes, which are relocated to areas where they do not represent a danger to pickers.

To preserve the soils on the farm and achieve better cherry maturation, they use Guaba, Jocote, Anona, Higuerilla, and Poro trees which help the balance of nutriants and shade the coffee from direct sunlight when necessary.
Currently, the use of herbicides has been reduced by 85%, making coffee farming more friendly to the planet. They started a process of fumigation and pest control based on natural microorganisms known as Bioles. At the Don Senel mill, they have tried to incorporate more innovative practices year after year that can be more beneficial and allow them to maintain the quality in the cup.

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