This coffee is produced at the heart of the Don Jimenez farm, situated in Cordillera Central at an altitude of 1,400 metres. The coffee is produced according to a very precise preparation process, from cultivation through to sale, honouring age-old traditions carried out by a team of experts and tasters with many years of coffee production experience and under the watchful eye of Hector Jimenez, a key figure in the Dominican coffee industry and head of the Dominican Coffee Institute.
These coffees are grown under permanent shade, allowing the cherries to mature slowly. Once optimum cherry maturity has been reached, they are harvested by hand in five or six pickings per vine. Following a carefully monitored fermentation, the beans are dried in the sun on cemented areas then prepared and selected by hand.