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Finca Los Papillos is a third-generation specialty coffee farm that belongs to the Cabezas Mora family. Over 40 years ago, Mirim Mora Salazar’s father bought the land to work on. He eventually built a house on the land before passing it down to his daughter. Miriam’s husband Miguel Angel Cabezas and son Luis Miguel now manage the 10 hectare farm. They credit their love and passion for coffee as the key to producing the best quality coffee possible.

This particular lot was harvested from Los Papillos and processed by the Coopronaranjo micro lot program, which processes these coffees through a separate mill from the main processing facility. The honey process involves a prewashing stage before pulping to remove the cherry and about 15% of the mucilage. The resulting parchment is then dried in a single layer and moved every 20 minutes to ensure even drying. Depending on the weather, the coffee takes 9-11 days to dry fully.