We Nitrogen Flush all of our coffee when bagging for an inert shelf stable environment by locking freshness inside for up to 6 weeks prior to opening
 
Farm: Finca San Calletano
Mill: Alto San Juan Micromill
Producer: Diego Abarca
Region: San Calletano, Tarrazú
Varietal: Catuai
Process: Red Honey
Altitude: 1600 masl
 
Alto San Juan Micromill is owned by an intrepid young producer named Diego Abarca, who took a plot of land from his family's farm, given to him by his father, and transformed it into a successful business as a coffee producer in his own right. His yields have grown every year, and it has allowed him to attempt more experimentation in addition to having tighter quality control. While he primarily focuses on washed coffees in order to streamline his processing, Diego has recently begun experimenting with Honey and Natural processes which have been increasingly popular in the country over the last 12 years.
 
This lot is a Red Honey process where the cherries from the Catuai varietal trees have been pulped of their skins but the sticky mucilage still attached to the seed is left on. The coffee is then dried on raised beds and raked several times a day until the ideal stable moisture content is reached.