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This natural lot comes to us from Café La Cumbre, a farm in Tarrazu run by 3rd generation coffee producers, Nancy and Minor Jiminez. Café La Cumbre has been producing coffee for 90 years and sits on 38.5 hectares of land at approximately 1650masl. The farm has been passed down for three generations and employs almost three hundred people for harvesting and farm maintenance.

Café La Cumbre produces micro lot coffee. Their coffee has been handpicked by indigenous people for generations, allowing their experience to show from the beginning of the process to the final cup. They carry out every part of the processing at the farm level and utilize a variety of methods, including red honey, washed, and natural.