High in the mountains of Tarrazú, Don Enrique tends his coffee trees with care and passion, nurturing each cherry to its fullest potential. His farm, perched between 1,500 and 1,800 meters above sea level, benefits from rich volcanic soils and cool, slow-growing conditions that produce dense, flavorful beans. Every step of the fully washed process is overseen by Don Enrique himself, from carefully picking the ripest cherries to the precise fermentation and drying that unlocks their vibrant sweetness, bright citrus notes, and delicate chocolate undertones. Each cup of this coffee tells the story of his dedication, the unique highland terroir, and a craft honed over years of intimate connection with the land.