Reposado is Spanish for ‘rested,’ signifying the Reposado’s distinctive pre-processing phase where ripe coffee cherries are held in a cool, controlled environment for 72 hours. This resting period, or pre-fermentation, amplifies sugar development, culminating in a final cup with heightened flavour complexity. The cherries then undergo pulping, retaining their mucilage, before meticulous sun-drying in thin layers for three weeks until ideal humidity levels are reached. This particular lot is a Villa Sarchi varietal, a Costa Rican native and natural Bourbon mutation which has won many national competitions, known for its compact structure and high quality. Its bright acidity and complex flavour are the perfect foil for the reposado process, creating an exceptionally well-balanced coffee.