Finca El Mirador is a small 1.5 hectare farm owned by Wilson Vaquiro. He grows several varietals on his small farm focusing on producing high quality microlots with varietal seperation. Coffee is carefully hand harvested to select only ripe cherry, anaerobic fermented for 40 hours in sealed containers and then pulped and fermented a second time for 10 hours. The coffee is then washed to remove the mucilage and dried on raised tables.