This coffee is produced in the surrounding hills of the Chirripó Mountain, the highest in Costa Rica, where the soil is rich, and the rainfall abundant. Whilst this coffee uses the natural process, the washed coffees from the same co-op only use rain-water to process their coffees. Costa Rica is particularly strict on water usage, and pollution from discarded coffee pulp, therefore natural processing is relatively common here. The ripe coffee cherries are picked and dried without removal of the fruit skin or pulp, before being milled. This takes time, but the rewards are vibrant, stone-fruit rich and floral tasting coffees. 

The co-op produces and supplies its own organic fertilizer as well as running a local cafe. The co-op has also assisted in enabling rural producers to access the global coffee market.