Farm: Finca El Salitre is the first coffee farm of the Alvarado Fonseca family obtained between 2006-2007, it was for about 5 years a farm whose main crop was the cultivation of tomato plants. Between 2011-2012 it began with the cultivation of coffee as a way to improve the economy of the family. Finca El Salitre is located at an altitude ranging from 1700 to 1950 meters above sea level, is located in the southern part of the country, between the highest mountains in the country, called Cerro Buena Vista, better known as Cerro de la Muerte, and the highest in Costa Rica, Cerro Chirripó, its soils with different nutrients, its micro climate, its flora and fauna are some of the main features that are part of this farm. The farm currently manages an environmental friendliness program that seeks productivity through the cultivation of coffee with good agricultural practices that help mitigate the impact on the environment.

Process: The Natural Reposado is the new process created by the Alvarado Fonseca family, this process was developed during the 2021-2022 harvest, during about 4 months of tests it was customized and could be replicated in different varieties, obtaining different but surprising results in each one of them. The Natural Reposado is a natural process which is harvested and put to ferment in sacks for 2 days at a temperature between 18 to 20 degrees, on the third day the coffee is taken to African beds for the drying and dehydration of the fruit, there this coffee will be for an estimated time of 4 to 7 days, everything depends on the climate and the dehydration of the pulp, in general we want it to have a slow dehydration without forcing the drying. When the pulp is dehydrated, it is taken to a fermentation in sacks, simulating a wine fermentation, during 5 to 8 days the coffee will be kept aged under a roof and at a temperature between 17 and 20 degrees. At the end of this process, the coffee is taken to drying patios where it will finish drying. For another 15 days this coffee will be in a slow drying process that will be done in stages so as not to damage the bean since it can be very sensitive to very high temperature changes. When the coffee has finished its drying process, it is taken to the warehouse for its final rest before being ready for export.