Tarrazu coffee is internationally renowned. It is grown in the valleys at the heart of an ideal coffee growing area with sedimentary soils rich in acid and in the shade of indigenous trees. The cherries are collected and processed in the summer, in hot and cold weather. The differences in temperature concentrate the starch in the cherries, giving a fine and gentle cup offering well-defined flavours. During the harvest, the cherries are collected manually and selectively at optimum ripeness. The warm and sunny weather in the daytime also ensures more stable and uniform drying conditions.
Once a year, when the harvest has finished, Pascuala organises a meal at their small family home for all the pickers who have finished the season. The coffee is then processed at their beneficio and dried on patios. This very beautiful fully-washed coffee comes from the Navarro farm, situated at the highest altitude.