Hand roasted: The story of small-scale coffee production
On small coffee plantations the harvest begins with the picking of the cherries and ends when the roasted bean is cooled. The slow, labor-intensive process guarantees top quality and a place in the premium-rich marketplace of specialty coffee.

On Finca la Puebla only ripe berries are picked. By investing in the extra labor of picking only choice cherries, Frank Thompson can help assure a top-quality final product. Ripe berries can be identified by their bright red color.