Grown in the lush foothills of the Poás volcano, these cherries go through a double anaerobic natural processing method. Volcanic soil yields sparkling coffees thanks to high levels of phosphoric acid, & this coffee is no exception. The Chacon family manages their micro-mill with care and sustainability, ensuring every cup is as thoughtful as it is delicious. Adding weeks of careful in-cherry fermentation & closely surveyed slow-drying processes to an already beautiful green coffee really creates something special with this unforgettable coffee.