Rio Verde is a large farm of 1,566 hectares. Much of the farm lies between 700 and 1,000 metres above sea level. However, just over 260 hectares of the farm rise above 1,000 metres. This part of the farm, which rides several peaks, is separated into 32 ‘glebes’ (plots), all of which have different altitudes and sun faces, soil composition and a single varietal.

The coffee was selectively hand-harvested and then processed using the traditional Natural method with a wild Anaerobic Fermentation for 36 hours. This process begins with a measuring of the coffee’s Brix, or sugar content. The cherries are sorted and placed in the aerobic (oxygen present) environment to initiate fermentation, allowing for the coffee’s microorganism development. Once the coffee’s temperature stabilizes, the fermentation is complete. During this process, the temperature rises and the Brix content drops. The cherries were then dried on conventional patios for 31 hours and in vertical dryers for an additional 14 hours.