At the beginning of the 19th century, when coffee production was in its early beginnings in America, without knowing it, two pioneers and entrepreneurs, Alejo C. Jiménez in Costa Rica and Wilhelm Kahle shared the same dream: “To produce the best coffee in the world”.
Descendants of these visionary farmers still produce coffee within the same ideals of excellency and top quality that inspired their ancestors that continue with the tradition in Costa Rica.
Natural Processing
The cherries are taken to the patio on raised beds with all the pulp. Depending on the fermentation required for the process, lots are unstirred for a period and spread thicker or thinner while drying. The coffee is stirred daily between 8am and 2pm and then covered with plastic overnight. The drying process takes between 12 and 16 days.
