This coffee is truly a family undertaking. Joiner and his family started this project 7 years ago. Their farm is located very close to “Cerro Chirripo”, which is the highest point in Costa Rica. The area where they are located is a very cold place and it was believed that coffee didn’t produce well at such low temperatures, however Joiner, his brothers and a lot of effort got very good results. They aim to improve every year, planting new varieties and refining their processing methods. After picking they bring the cherries to the wet mill and here they pass it through a floating system where they clean and disinfect the fruit and remove the unripe cherries, leaves and other odd materials. They rest the cherries for 24 to 30 hours in bags and afterwards they depulp the coffee. The resulting wet and sticky parchment is put on raised beds covered by a greenhouse to protect the coffee from the rain for 13 to 16 days. We feel that this lot is even better, compared to last year. More pronounced fruity and floral flavours on a solid, yet juicy bed.