La Estrella is owned for 80 years by the family Lopez, passed on to 4 brothers in 2005 who separated the farm in two. Main varietal is Castillo. Today also Geisha and Java. They also plant Avocado and Platano. Avocado is planted separately, Platano is mixed with the coffee trees. Main harvest is from March to June. Varietal Geisha is now 48 months old and the seeds from this special varitelas comes from Panama well known farm Hacienda La Esmeralda. Natural process, with controlled fermentation, the processing of the coffee happened at La Cristalina farm. The cherries where pick-up one day after picking, before picked up the cherries where hand sorted and only the ripest cherries where left. We picked up the cherries in the morning and took them to La Cristalina. The cherries get hand sorted at picking. Once the coffee was at La Cristalina we placed the cherries in IBC tanks with no air. The cherries where left there for 48hrs fermentation in controled temperature. Once the 48hrs where over the cherries where placed on the drying tunnels. They remained there for 4 days, and then were taken to the mechanical drying machine, where it took 4 more day to completely dry the coffee. Humidity must be around 10%, after the coffee is rested for 12hrs and is not hot anymore we do another hand sorting at the milling process to remove defects, which can only be spotted at the green bean. After that we pack the coffee in ECOTACT bags and sisal bags, and we store them.