This coffee is from Vara Blanca, Costa Rica, processed by Iván Gerardo Solís Rivera through his Solis & Cordero Micromill founded in 2018. The mill supports smallholders in the Santos region with farm-level traceability and innovative processing methods. This Black Honey process involves fermenting cherries in piles for 48 hours, washing with clean water, pulping, a short tank fermentation, sun-drying on beds, then mechanical drying at a maximum of 45 degrees Celsius until reaching 10% humidity.
