William Mora and his family have been growing coffee for three generations. The Chirascuasa microlot resides on 11 hectares in a remote area in Tarrazu called Partilla. This microlot was first planted in 2013. The handpicked coffee cherries are taken to the Agropecuaria Hellen micromill, a wet mill that specializes in processing naturals, resulting in fruit forward and complex flavors. Final milling takes place at Tesoros del Cafe in Cartago, where the coffee is hulled, sorted by density and undergoes a final sort of remaining defects.