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In the Tarrazu región of Costa Rica, Finca La Torre lies in the town of San Lorenzo. The farm has been in the Rivera family for two generations; currently owned by Enrique Rivera and his wife Ana, and their children Luis, Gustavo, and Pablo. They use Caturra and Catuai varietals on the farm, and have diverse options when it comes to processing as they are able to use both traditional methods such as patio drying and traditional wash processes, but can also use mechanical drying and washing as needed. They currently produce Honey processed coffees, but have been experimenting with new anaerobic variations, along with new varietals. Black Honey processing is the drying of the coffee bean with the fruit partially left on, compared to a washed coffee where the fruit is completely taken off before it is dried. The darker the honey process, the more work that is involved so the outcome is a very complex and layered cup.