The growing region of Brunca, located in the southernmost part of Costa Rica, was previously known for its mediocre coffees, but recently, thanks to some incredibly motivated producers, some of the coffees out of this region are blowing us away. This particular naturally processed lot goes through a 3 day ‘reposado’ or ‘resting’ period to begin an initial, controlled fermentation. The cherries are only moved a couple of times for the first 3 days whilst drying allowing more fermentation to impact the final cup profile. As the cherries dry more, they are spread out over the drying beds to ensure a cleaner profile and even moisture content before export.