Description
Santa Rosa’s coffee landscape is built on smallholder farming, where thousands of families rely on coffee as their primary livelihood. Production is spread across multiple municipalities, creating a regional model that emphasizes consistency, shared knowledge, and long‑term stability.
Harvesting is done entirely by hand from November to March, allowing farmers to select only ripe, uniform cherries. Combined with traditional washed processing, this careful attention preserves the coffee’s clarity, sweetness, and structure. The result is a cup that feels both familiar and refined—steady, clean, and dependable.






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