Rogelio and Leidy Johanna Espinosa cultivate Java and Geisha varieties at Finca La Bonita. Since they bought the farm, they have been invested in growing and processing high-quality coffees, including Naturals like this lot.They named the farm Finca La Bonita, which is Spanish for “pretty”, after the gorgeous views that you can see from the farm’s flat, picturesque lands. Rogelio contends that you cannot find a more beautiful place to work than Finca La Bonita. These varieties have a ton of potential, so their cultivation is focused on fulfilling that potential through Good Agricultural Practices (GAP) and plenty of shade trees. Hired pickers selectively handpick ripe, red cherry and deliver it to their on-site wet mill. Pickers are encouraged to select only ripe cherry and, at intake, cherry is meticulously sorted again so that fewer than 1% of cherry processed is unripe. Once selected, cherry is laid on raised beds to sun dry. Cherry is raked frequently to ensure even drying.