This coffee is grown in Costa Rica's fertile West Valley at elevations between 5400-6100 feet. Caturra and Catuai varities comprise this sublime offering from a group of family farmers.

This group's annual production is less than 1200 bags of coffee, 450 of which are certified organic. Their harvest and processing methods are precise, and their coffee is divided into micro lots which are carefully created for the roaster who agreed to buy this coffee while it was still on the plant. Ricardo Pérez Barrantes, a partner in the Miramontes mill, has an astute understanding of the cause and effect pulping, fermentation, and drying has on a coffee. His willingness to work closely with the roasters who buy his coffee coupled with his skill as a processor allows him to present us with nearly flawless coffees.

Dedicated to quality, the exacting processing standards create a cup that is balanced and packed with notes of dark cherry, jasmine and honeydew melon. The balance between pleasing citrus acidity and an absolutely velvety mouthfeel make this coffee stand out among great coffees.

This coffee is roasted to just between city and full city, not too dark but not too light.