La Bonita – Costa Rica
This variety of coffee is sourced from Mario Jimenez and his daughters who run a sustainable coffee farm in the Terrazu region of Costa Rica. They have 6 hectares of land that is divided into micro-lots mostly with trees of Caturra and Catuai varieties. As well as applying pruning techniques to encourage healthy growth, they also plant various other fruit trees that not only produce delicious fresh fruits but also provide good shade for the coffee trees and guard against the risks of monoculture.
During harvest they motivate their pickers by paying premium wages to only pick the ripe ones. The ripe cherries are passed through the de-pulping machine and machine washed to control the amount of mucilage (lots of sugar) before being dried at the drying section for 10-12 days. White honey process is their favourite processing method.