This beautiful estate in Tarrazú, belongs to the third generation of a coffee producing family. They grew up around meal time conversations "all about coffee", weekend picnics were on coffee farms. "Coffee, Coffee, Coffee!"
 
Their focus is on the final cup. Developing and taking advantage of all ingredients through the traditional practice of preparation, in order to bring out the coffee's characters from Mother Nature. Much like the wine maker does to the grape.
 
The coffee is grown under shade, and the cherries picked when ripe, to float, pulp and "fully" ferment the parchment. Then washed in clean water, dried slowly and the parchment is rested for a minimum of 60 days. Once gently peeled, the beans are graded by size, weight and colour.
 
They are keen protectors of the land, utilising shade, controlling weeds, composting and returning only clean water to the river. Being socially responsible, they pay individuals a premium, (with help from their roaster partners) and with community projects such as housing, health care, church and drinking water systems.
 
In short, the owner takes care of the land and the workers, the workers take care of the customer and the customers take care of them.
 
When you purchase this coffee, you aren't just buying coffee; you are becoming a member of the family. Promoting and maintaining a tradition, contributing to a sustainable coffee farm with your purchase.