The Ureña family estate is under the stewardship of Paul Cascante Ureña, a seasoned agronomist in his 30s’, with a profound understanding of coffee cultivation. The Ureña farms, meticulously maintained, reflect the extensive time and expertise Paul has dedicated to their development.

This coffee was processed at Palmichal Micromill, featuring a cutting-edge facility that has undergone continuous enhancements since its establishment in 2015. Their primary objective is to elevate the already exceptional quality of coffee from top-tier farms by exploring innovative processing methods. Constant experimentation aims to optimize processes for each varietal and farm, enhancing the complexity of every coffee and maximizing value for all stakeholders. They specialize in processing various grades of honey, natural, and multiple types of anaerobic fermentation.

Handpicked, ripe, red cherries are carefully selected and transported to Palmichal Micromill. Upon arrival, the cherries undergo precise sorting, next being fermented for 30 hours and then spread out on the patio to naturally sun-dry.

Throughout the drying process, the cherries are regularly raked to promote uniform process. It typically takes about 18 days for the cherries to achieve optimal dryness. Once the coffee reaches a humidity level of 10.5%, it rests for two months. After this resting period, the coffee is removed from its dry husk and then sorted by weight, screen size, density, and color.