This Natural microlot comes from Finca La Esmeralda, processed at La Cumbre Micromill in Costa Rica. Grown between 1,200 and 1,900 metres from Catuai and Caturra, two classic Bourbon-lineage varieties, it carries the traceability and quality that define Costa Rica's microlot tier: small, family-run micromills yielding fewer than 1,000 bags a year, with lots separated by variety, process or farm to preserve their distinct character. Processing follows the careful Natural method: cherries are sorted for ripeness the day they're picked, typically via float tank to remove defects, then rinsed and spread across raised beds where they're rotated constantly over an extended 30 to 40 day dry. The whole-cherry drying concentrates fruit intensity in the cup, delivering dried raspberry and cooked cherry, perfumed hibiscus, chocolate depth, sugary sweetness and sparkling acidity.

This Natural microlot comes from Finca La Esmeralda, processed at La Cumbre Micromill in Costa Rica. Grown between 1,200 and 1,900 metres from Catuai and Caturra, two classic Bourbon-lineage varieties, it carries the traceability and quality that define Costa Rica's microlot tier: small, family-run micromills yielding fewer than 1,000 bags a year, with lots separated by variety, process or farm to preserve their distinct character. Processing follows the careful Natural method: cherries are sorted for ripeness the day they're picked, typically via float tank to remove defects, then rinsed and spread across raised beds where they're rotated constantly over an extended 30 to 40 day dry. The whole-cherry drying concentrates fruit intensity in the cup, delivering dried raspberry and cooked cherry, perfumed hibiscus, chocolate depth, sugary sweetness and sparkling acidity.