This estate covers 205 hectares, the majority of which is left as a natural reservoir. Placing emphasis on sustainability, the producers use only 20 hectares for coffee farming. The coffee is grown at 1,300 – 1,500 meters above sea level and harvested from September through December. The types are Castillo, Caturra, and Typica and the coffee is fully washed and dried in the sun on patios. Cupping notes: Clean, mandarin orange, mild lemon/lime, heavy milk chocolate. Medium, sweet acidity and nice, smooth body and a lingering cherry aftertaste.