From La Montañita farm in Tarrazú, Costa Rica, part of the Ureña family’s Beneficio La Chumeca micromill, this light roast undergoes both anaerobic and aerobic fermentation, producing notes of cherry, orange, and wine-like complexity. The farm also produces cascara — the dried coffee cherry husk brewed as a fruit infusion — reducing waste while practising regenerative agriculture across its four farms.