CapulineroFrom La Montaita farm in Tarraz, Costa Rica, part of the Urea familys 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.