"Upon grounding the dry aroma is orange peel, lime, honey and floral aroma. At first sip, the flavour of lemon peel, orange peel with green tea and fresh jasmine aroma in the mid section. The flavour is sweet and soft." 

Finca Cedral Alto is a mill and coffee farm located in the Tarrazú region of Costa Rica, about a 45-minute drive from the capital city of San José. Its name, meaning "high cedar grove," reflects the owner's commitment to environmental preservation and the importance of trees to his coffee production.

The farm spans 22.5 hectares, including 12 hectares of primary forest, 6.5 hectares of reforestation and pasture land, and 3 hectares of coffee cultivation. It sits at an altitude of 1750-2000 meters above sea level and is home to natural springs and freshwater sources that are protected by the surrounding forested areas.

Jorge Vasquéz Ureña, the owner of Finca Cedral Alto, grew up playing soccer on nearby coffee farms where his family worked. After graduating from college with an accounting degree, he spent 21 years working for Costa Rica's Banco Nacional before founding a recycling company in response to the country's pollution levels.

Jorge purchased the farm in 2007 from the Monge family, who had owned it for 50 years. The farm was previously owned by the Rojas family, a major coffee producing entity in the area during the twentieth century.

Jorge's Roble Negro micromill is renowned for its high quality standards and sustainability practices. The mill prioritizes reducing nonrenewable resource usage and repurposing waste into natural fertilizers.

During harvest season, the coffee is hand-picked and processed using the Honey process method, which involves leaving the mucilage of the coffee cherry on the parchment during the drying stage. The coffee is depulped and then moved to patios to cure for at least two weeks, remaining there until it has reached the desired humidity.

Variety : Catuai
Altitude : 1750 masl
Process : Honey
Origin: Asseri, Central Valley