The cup—Candied fruit sweetness, chocolate caramels, and a smooth, full body.
 
𝗛𝗢𝗡𝗘𝗬 𝗣𝗥𝗢𝗖𝗘𝗦𝗦
A lengthy, tedious, labor-intensive process
>> Picked ripe, only the best cherries are sorted to be used in production
>> Depulped within 8-12 hours of being picked—the cherry skin is removed, but the fruit mucilage (the sticky, sweet outer layer of the fruit) is left on the seeds
>> Moved onto tarp covered patios under full sun, then raked into thin layer for fast, even drying
>> Beans are agitated or raked multiple times every hour at first, then at least once a day until the beans have reached 10-11% moisture content
>> During the drying time the coffee is fermenting and developing its unique characteristics
>> Lastly, the beans are “hulled” to remove last layers of mulicage and parchment from the beans
 
Sin Limites - Natural - Villa Sarchi
Finca Sin Limites, which translates to 'without limits', is owned and operated by Jaime Cardenas and his wife, Maribel. When they were first married, Jaime threw himself into learning all he could about coffee, and constructed a micro-mill on the farm. The farm is situated in it's own micro-climate, which enables the Cardenas' to focus on growing high quality cultivars ranging from SL28, Geisha and Villa Sarchi. His first entry in the Cup of Excellence competition placed 14th and with those funds they invested in newer infrastructure on the farm, allowing them to further refine their techniques. Their coffees are highly prized and we are lucky to be able to offer this natural Villa Sarchi this year.