This coffee is grown by small-scale farmers from the villages of San Francisco, Los Llanos, San Andrés, and El Sauce, all located in the San Ignacio province. These farmers receive expert guidance to help them produce high-quality crops. Their farms are certified for the Organic program, thanks to training provided by the Asociación Agropecuaria de Productores del Norte.
The main coffee varieties grown in this region include Catuai, Caturra, Bourbon, and Mundo Novo. The coffee is carefully harvested according to specific ripeness standards, then floated and hand-sorted to eliminate any defects. Afterward, the cherries are de-pulped and fermented in tanks for 20 to 30 hours. Once fermentation is complete, the parchment is washed gently and dried in the shade until it reaches the optimal moisture level.
