We don’t just grow coffee. We grow it in the foothills of a volcano. And that makes all the difference. I’m talking about Turrialba, to be exact: one of the most beautiful volcanoes in Costa Rica (but I’m biased, of course).

There are few moments in a coffee plantation as magical as full bloom. This past week, we experienced our very first blanket of blossoms—a white wave of delicate, star-shaped flowers covering every branch.

The sloped terrain in our plantation is not a challenge - it’s a blessing. Let me explain. While flat ground is excellent for rice paddies and other crops, our altitude coffee thrives in very different conditions. The reason is: that when it comes to coffee farming, not all land is created equal.

Our plantation's choices are guided by two key principles: sustainability and quality. Regarding our coffee, we have focused exclusively on honey and natural processes. These require a minimum amount of fresh water, in contrast with traditional washed coffees and their method allows us to bring out distinct flavor profiles while respecting the environment.

Our coffee plantation isn’t just about growing beans—it’s about exploring flavors, experimenting with varieties, and pushing quality to new heights. Instead of a single variety, we cultivate micro-lots, allowing us to harvest each coffee at its peak. From unique plant structures to the perfect drying process, every step is a commitment to excellence.

Great coffee takes time. From the first blossoms to the final roast, every step in our process is focused on quality. We hand-pick only the ripest cherries, dry them in a controlled greenhouse, and let them rest for three months to reach peak flavor. The result? A carefully crafted coffee experience that’s worth the wait.