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Between the Caribbean sea and the eternally snow covered
peaks of the Sierra Nevada lies Minca, a quaint mountain town where things
still get done the old fashioned way.
That also holds true when it comes to the cultivation,
harvest, and roasting of the coffee. The farmers still tend to their
coffee plants by hand. Grown on the steep slopes under the cloud-forest
canopy, there are no machines that can be used to tend and process the
coffee.
We only use grade A organic beans from local certified
growers.
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