This coffee comes from the highest elevated farm in Costa Rica. It was founded by Regulo Ureňa and Isabel Rojas in 2015. They also bulit their own small mill on the farm.
The honey processing method is pretty usual in central and south America. Cherries are firstly depulped when some of the mucilage is left on the bean. The amount of the left mucilage affects the taste because it contains sugars and aromatic compounds which can be absorbed into the bean easily. This coffee was processed by a black honey method which means around 80-90 % was left on the beans, creating a very sweet, complex and full-bodied flavour.