There is nowhere like Costa Rica when it comes to coffee processing and micro-mill innovations. Just ask Danilo Salazar who has dedicated the better half of 50 years perfecting various processing techniques at his 30-acre farm in the West Valley region of Naranjo within the province of Alajuela. Much of the recent innovation in processing has been fueled by Danilo’s son, Pablo Andrés. The pair works together using their own micro-mill where cherry selection and drying are meticulously executed. This natural processed coffee is an example of precisely executed methods of drying coffee inside the cherry, which eliminates the need to wash the coffee and greatly reduces the environmental impact, while at the same time, producing an expressive cup profile.