Osvaldo Gonzalez produces these Villalobos coffee cherries on his farm in Llano Bonito de Naranjo, Costa Rica, at 1685 meters above sea level. Villalobos is a very highly regarded cultivar—closely related to Typica—that delivers complex and pleasing flavors in the cup. This coffee is expertly processed at the Helsar de Zarcero micro-mill in Costa Rica’s version of the “washed” process. The skin of the cherries is removed via pulpers and most of the sticky mucilage is mechanically removed before the coffee is dried on a custom covered patio. The roof of the patio protects the moisture-vulnerable coffee from rain while the mesh walls allow sunlight and airflow to slowly dry the coffee. Once roasted here in San Francisco, Osvaldo’s coffee drips with caramel flavors and toasted nut aromatics, finishing with a clean and zesty acidity.