Fadiva Tarrazu is owned and operated by the Vargas Díaz family. Their coffee is grown and processed in the San Lorenzo region of Costa Rica.
This particular lot of coffee was picked during the day and placed in a dry fermentation tank (no water) for 24 hours. Afterwards the coffee is pulped and mechanically washed before being placed in a wet fermentation tank for 12 hours.
The water is then replaced and the coffee stays for a further 12 more hours in the fresh water.
Once fully washed the coffee is then laid out to be sun-dried on raised African beds. The idea behind this process is to create a rich, clean and complex cup.