MEET THE PRODUCER | Nestled at the foot of Chirripo Volcano Brunca is the southernmost coffee-growing region in Costa Rica. Conditions there aren't exactly idyllic; the soil is rocky, the incline steep, and the weather is often either a little too hot or a little too cold to grow any particular crop with tremendous success. However, the Alvarado family planted roots there—both literally and figuratively—more than a decade ago, and they've been rolling out some of the region's best coffees ever since. This Catuai lot grew on one of the family's highest plantations, El Salitre, and it was processed at their own wet mill, Corazon de Jesus. This year, other lots from that very same wet mill placed first at Costa Rica's Cup of Excellence, in both washed and honey/natural processing categories. The wet mill's success at the cupping table is a testament to the tenacity of the Alvarado family, and we are thrilled to share one of their achievements in natural processing with you today. **TRUST THE PROCESS |**After being handpicked at peak ripeness, the coffee cherries are brought to the wet mill and nestled into bags for 3–4 days of acclimation and controlled fermentation. In this unique adaptation of natural processing, the coffee is then laid out in small piles within a greenhouse and moved about only a couple of times per day for a few days. As the coffee dries, it is spread into increasingly thin layers and is moved about frequently (as often as every hour!). Once it reaches 15-20% moisture, the coffee is stuffed once more into bags and left to ferment for an additional 4–5 days before finally being spread out in thin layers to complete the drying process. All together, the process takes a staggering 25–30 days, and it is carefully monitored and controlled by members of the Alvarado family at every turn. **TAKE A SIP |**Red fruit-forward, naturally processed lots are some of our first great loves in specialty coffee, and this one is a premier example. Bursting with cocktail cherries and purple grapes, this coffee is certainly processing-forward—but not so funky as to scare away a natural coffee novice. It’s round in body and sweet like marzipan, with a decadent intensity that reminds us of black forest cake. **Origin |**Rivas, Brunca, Costa Rica **Producer |**The Alvarado Family **Farm |**El Salitre **Wet Mill |**Corazon de Jesus **Process |**Reposado Natural **Variety |**Catuai Elevation | 1800 MASL

MEET THE PRODUCER | Nestled at the foot of Chirripo Volcano Brunca is the southernmost coffee-growing region in Costa Rica. Conditions there aren't exactly idyllic; the soil is rocky, the incline steep, and the weather is often either a little too hot or a little too cold to grow any particular crop with tremendous success. However, the Alvarado family planted roots there—both literally and figuratively—more than a decade ago, and they've been rolling out some of the region's best coffees ever since. This Catuai lot grew on one of the family's highest plantations, El Salitre, and it was processed at their own wet mill, Corazon de Jesus. This year, other lots from that very same wet mill placed first at Costa Rica's Cup of Excellence, in both washed and honey/natural processing categories. The wet mill's success at the cupping table is a testament to the tenacity of the Alvarado family, and we are thrilled to share one of their achievements in natural processing with you today. **TRUST THE PROCESS |**After being handpicked at peak ripeness, the coffee cherries are brought to the wet mill and nestled into bags for 3–4 days of acclimation and controlled fermentation. In this unique adaptation of natural processing, the coffee is then laid out in small piles within a greenhouse and moved about only a couple of times per day for a few days. As the coffee dries, it is spread into increasingly thin layers and is moved about frequently (as often as every hour!). Once it reaches 15-20% moisture, the coffee is stuffed once more into bags and left to ferment for an additional 4–5 days before finally being spread out in thin layers to complete the drying process. All together, the process takes a staggering 25–30 days, and it is carefully monitored and controlled by members of the Alvarado family at every turn. **TAKE A SIP |**Red fruit-forward, naturally processed lots are some of our first great loves in specialty coffee, and this one is a premier example. Bursting with cocktail cherries and purple grapes, this coffee is certainly processing-forward—but not so funky as to scare away a natural coffee novice. It’s round in body and sweet like marzipan, with a decadent intensity that reminds us of black forest cake. **Origin |**Rivas, Brunca, Costa Rica **Producer |**The Alvarado Family **Farm |**El Salitre **Wet Mill |**Corazon de Jesus **Process |**Reposado Natural **Variety |**Catuai Elevation | 1800 MASL