In the cup, this Catuai lot is sweet and fragrant, with notes of pineapple, mango, passion fruit, and fresh lemon. The natural process brings texture which fills the palate with tropical sweetness.

After completing his studies, Diego Hidalgo lived in the USA for more than 14 years. Together with his wife and children, they then decided to invest a large part of their savings to buy La Bandera. The farm benefits from a unique microclimate, with cool mountain air blowing from the Cerro de La Muerte, one of the highest peaks in Costa Rica. This creates the cool nights which helps coffee develop slowly and offers ideal conditions for processing. The farm is situated across protected areas with abundant water sources, which help to provide water for all the farmers during the summer, hence the great importance of keeping these areas protected from logging and any type of pollution.

Diego is passionate about processing, choosing to fully dry his coffees under sun. Natural processing requires a high level of care to ensure an even cup profile, but the results are well worth the effort. This lot was dried on raised beds at the mill, developing its complex profile.