This coffee is grown by Dario, Angelica and their son Tono Hernandez. The Hernandez family comes from a large number of coffee farmers, which is easy to see when visiting Dario’s farm. Fresh and healthy plants are planted and pruned in fine rows. Although diseases such as Leaf Rust are their biggest challenges to coffee production, they have found good methods and tools to quickly deal with outbreaks before they spread. Together, the family has produced this lot with Bourbon and Caturra, grown at 1600 – 1800 masl with a unique soil of clay, sand and volcanic ash. The family’s goal for the future is to be able to expand, but buying more land is very expensive, so for now they focus on constantly increasing the quality of plants and produce. Dario and his family deliver their coffee cherries to our friends at the Bella Vista processing station run by Luis Pedro Zelaya Zamora. This batch is wet processed with a 15 hour dry fermentation, it was dried for 15 days on the patio until it reached a humidity of exactly 11%.