Agropecuario Hellen, of the Mora Family, operates a small wet mill in Tarrazú's western slopes, specializing in wild natural processed coffee. They were among the first micro-mills to pioneer risky natural process fermentations.
The family's 5-hectare plantation, La Anona, named for its abundant anona fruit trees providing shade, was planted 10 years ago at 1700 masl.
Cherries are hand-harvested for uniform ripeness, then floated to remove imperfections. They are then moved to raised drying beds in thick layers, turned multiple times daily, and dried for 25-30 days to reach optimal moisture. The parchment rests for weeks before dry milling for export preparation at Tesoros dry mill, where coffee is hulled, sorted, and loaded for shipp
