Jhonnathan Camacho is a descendant of one of the first coffee growers in the West Valley, his grandfather Rafael Camacho Vega. He has partnered with Genesis mill to take care of the processing and drying of his coffees, which grow at 1200-1900 masl. Microlots like this one from Costa Rica are typically sourced from producers who have invested not only in growing their farms, but also in building and operating their own processing facilities, typically called "micromills." Micromills typically yield fewer than 1,000 bags annually, and are often independently-owned by a family or small group of producers. Microlots carry the highest quality as well as the highest level of traceability. In the Yellow Honey process, freshly harvested and sorted cherries are delivered to the mill and promptly de-pulped. After this, the coffee is placed directly onto raised beds for a few days and then transferred to a covered patio where it is turned regularly until the drying process is complete. We're tasting pastry, orange, and caramel.