Located to the south on San Jose in Costa Rica lies the majestic mountains of Tarrazu, one of the most famous coffee growing regions in the world. Fondly known as the Area of the Saints, it yields some of the best coffees in Costa Rica. The rich volcanic soil, high altitude, combined with the ideal sunlight, temperature, and precipitation provide the essential components to produce this exceptional coffee. The nearby Pirris River offers water from the mountains, and is an important source for the coffee plantations in the region. The washed processing starts with receipt of clean cherry, which is pulped, fermented and washed. The coffee is then dried to optimal moisture levels. The coffee undergoes multiple stages of sorting, by bean size, bean density, and manual sorting, before being evaluated and classified.