The farm is run by Carlos with his wife and children, Maria Isabel, Yessica, Karen, Esteban and Jose Ignacio. He has owned this farm for almost twenty years but only started processing the coffee himself in 2014.
The mill name "ARBAR" comes from the combined family names - Carlos ARietta and Maria BARboza - ARBAR.
This coffee has been processed at the ARBAR micromill using the Red Honey process. Honey processing is somewhat similar to a Pulped Natural (but uses less water), falling somewhere in between a Washed and a Natural coffee both in terms of contact between the cherry mucilage and the bean during drying time and in the resulting flavour profile. The outer skin and fruit pulp is removed from the seed (bean) of the coffee inside, and it's left to dry. The colour in the name refers to the amount of sticky fruit that's left on the surface of the seed after depulping - darker indicates more / lighter indicates less. This method can present some risk of over fermentation during processing but water is a precious commodity in this area of Costa Rica, so this method suits the location very well. Carlos definitely has the skills to pay the bills though so no worries about mucking up the Honeys at ARBAR!