The coffee has been processed in keeping with ecological friendly processes at the nearby Tuxpal mill. A neat and efficient wet and dry mill serving the local specialty producers, with patios and raised beds, optical sorting and a clear attention to detail. Washed coffee is held in fermentation tanks for around 12 hours. Sun dried on clay patios for 14+ days, to help create a rich full body and clean cup. Fernando’s vision of utilising the natural advantage of altitude and re-committing to varietals that lend to best cup profile over rust resistance and yield, and simply managing the plant stock through good farm work, agronomy investment and experience is a bold one, but managed impeccably well. This has allowed the emergence of very high quality production in general, including this specially prepared selection from pickings around the estate.