The farm has coffee trees averaging 20+ years of age and is growing 95% Bourbon (70% is Red Bourbon and 25% is Orange Bourbon). The remaining 5% is a combination of other varietals, and it's possible to spot some Typica and Kenya trees too.
The 2011 version of this naturally processed lot was used by the 2011 World Barista champion, Alejandro Mendez. He caused a bit of a stir in the World of Barista Championships by using a naturally processed lot in his milk drinks and his signature drink, and then using the washed version as his espresso. He caused such a stir that he won!