Cristian, great-grandchild, of one of the first people who grow coffee in the Tarrazú region, now a day, owned a small farm called Santa Rosa Arriba, at 1800 meters above the sea level. The coffee is processed in its own micro-mill. During the harvest the coffee is processed the same day, in the first hours of afternoon, and then it is dry during 6 days in African beds, getting high quality coffee. Because of this process and the characteristics of its farm, coffee is one of the best ones of the zone, with an exquisite aroma and acidity, just for the best coffee drinkers of the world.