Daniela Vega is a member of the Roble Negro team and niece of Jorge Vásquez Ureña, owner of Finca Cedral Alto in Costa Rica's Tarrazú region. Like her uncle, Daniela shares a deep passion for coffee and land conservation, playing an integral role in maintaining the farm's biodiversity and its connection to the surrounding ecosystem. Roble Negro Micromill processes coffee from Finca Cedral Alto, a 22.5-hectare farm between 1,750 and 2,000 meters above sea level. Of these hectares, 12 are preserved as primary forest, 6.5 for reforestation, and only 3 for coffee cultivation. The farm protects six natural water sources that contribute to the Rio Jorco watershed.Located at the transition between Costa Rica's Pacific region and Central Valley, Finca Cedral Alto's high elevation, cool conditions, abundant freshwater, and forested environment create ideal conditions for producing high-quality Caturra.This Caturra underwent washed processing with 36–40 hour fermentation, then dried for 6–8 days to 11% humidity before being rested and milled for export.Flavor profile: Fudge, apple, chocolate.

Daniela Vega is a member of the Roble Negro team and niece of Jorge Vásquez Ureña, owner of Finca Cedral Alto in Costa Rica's Tarrazú region. Like her uncle, Daniela shares a deep passion for coffee and land conservation, playing an integral role in maintaining the farm's biodiversity and its connection to the surrounding ecosystem. Roble Negro Micromill processes coffee from Finca Cedral Alto, a 22.5-hectare farm between 1,750 and 2,000 meters above sea level. Of these hectares, 12 are preserved as primary forest, 6.5 for reforestation, and only 3 for coffee cultivation. The farm protects six natural water sources that contribute to the Rio Jorco watershed.Located at the transition between Costa Rica's Pacific region and Central Valley, Finca Cedral Alto's high elevation, cool conditions, abundant freshwater, and forested environment create ideal conditions for producing high-quality Caturra.This Caturra underwent washed processing with 36–40 hour fermentation, then dried for 6–8 days to 11% humidity before being rested and milled for export.Flavor profile: Fudge, apple, chocolate.