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Located in the West Valley Region, on the skirts of El Chayote Natural Reserve, and the Central Volcanic Mountain Range. Faces the Pacific Ocean and the Gulf of Nicoya. The soils are of volcanic origin. The coffee farm presents a position to sunset. It has sunny mornings and cloudy afternoons with light showers, enabling freshness of the coffee plants year round. Cypress trees are used to act as borders and windbreaks, as well as Tubu and Trueno species.

Lot La Ladera, our winning lot, has a moderate inclined surface, with Etiopia x Caturra and Caturra varieties. Our agronomical practices include weed management using mowers and mountain microorganisms produced in our own farm as complement to the fertilizacion of Nitrogen, Potassium and Magnesium.

The harvest is from January to April every year, when there is a cool climate with temperatures between 10 and 20 degrees Celsius. The harvested cherries, are processed in our Penagos micromill and 100% sundried on raised beds for 22-25 days. When the humidity is 10 %, the coffee is stored in special grain bags and sacks.