All of our coffee benefits from growing in fertile volcanic soil that is well watered and drained. Our soil never frosts and we receive a moderate level of rainfall. Each tree receives the optimum two hours of direct sunlight a day. All of our shade tress are grown carefully and uniformly and are pruned by hand every year. When it comes time for harvesting, our coffee is not harvested by large harvesting machines. Rather, each bean is carefully hand selected by people like Rina Rivera and Roxana Reyes. Every year we harvest the same crop as many times as necessary.  This unusual practice of double picking our crops allows the maximum amount of time for each bean to ripen before it is picked. This gives slower maturing beans an opportunity to ripen on the tree before being harvested. After only the ripe beans are selected, all of the beans are carefully sorted to remove any debris from the cherries.