The Monte Copey micromill in the Dota region of Tarrazu is the project of Enrique Navarro and his sons. By processing their own cherry from their own farms they are obtaining higher prices and uncovering much higher quality. This lot is primarily caturra and villalobos varietals processed in the “honey” style wherein a substantial amount of the residual cherry pulp is left on the beans during the drying process contributing to deeper layers of fruit flavors and enhanced sweetness. In a bit of serendipity, there was limited water access at the mill when this lot was harvested and the more difficult and risky honey style processing was the next best option. The resulting coffee turned out exceptional. Expect a cup that manages to be both mellow and multifaceted and works great across many brew methods.