Jose Romao is a second generation coffee farmer who owns and operates his farm along with his family. Since acquiring the farm from his father, Jose has evolved the way he and his family plant, handle, process and dry their coffee with the preservation of the environment at the forefront of their practices. Each family member has their role to play in the farm ensuring practices are passed onto the next generation. The processing method they use is a pulped natural technique where the cherry skin is removed whilst leaving mucilage around the bean. This is then fermented during the drying phase firstly on a concrete terrace before finishing on raised beds, providing the coffee with a sweet and clean flavour.