Founded in 1967, the Cooperativa de Caficultores de Anserma was built to give small producers shared strength, knowledge, and infrastructure. Together they created Finca Chapatà where their centralized wet mill allows growers without their own facilities to process coffee at a higher level and earn better value for their harvest. Ripe cherries are sorted by hand, then aerobically fermented for 36 hours in temperature stable rooms. The coffee is gently dried at controlled temperatures (35–40°C), stabilized in GrainPro, and milled specifically for natural lots to preserve clarity and structure. Supernatural features rotating natural process coffees. Natural process coffee involves slowly sun drying the coffee beans inside the coffee cherry, harnessing the power of fermentation to impart natural sweetness and juiciness into your cup. Roasted by: Craig Deahl
