We Nitrogen Flush all of our coffee when bagging for an inert shelf stable environment by locking freshness inside for up to 6 weeks prior to opening
 
Farm: Cerro San Luis Micromill
Region: West Valley
Varietal: Caturra
Process: Yellow Honey
Altitude: 1200-1900 masl
 
Cerro San Luis Micromill is a family business run by two siblings and their spouses, who own and operate both farms and a small mill in Grecia, in the West Valley. In the interest of improving their quality and remaining competitive, they have focused on growing different varieties, and about 4 years ago they replaced their older stock with 10 or more different types of coffee, including Caturra, Red and Orange Bourbon, SL-28, Catuai, Villa Sarchi, and Maragogype. 
 
The family's farms are adjacent to one another, but the plots are given separate names for lot separation purposes, and the mill is located at the family home, just a few miles away.
 
After harvesting, the cherry is brought right to the family home, where they are able to do a variety of different processes, from washed and honeys to natural. As is common at mills in Costa Rica, at Cerro San Luis the type of honey is decided by how much mucilage is left on the coffee after depulping.
 
Freshly harvested and sorted cherries are delivered to the mill and promptly depulped. After this, the coffee is placed directly onto raised beds for a few days and then transferred to a covered patio where it is turned regularly until the drying process is complete.