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Farmers pluck the ripe, red cherries from plants, then bring them in sacks to a central mill to remove the pulp from the bean. We’re going to guess you’re already well-acquainted with the bean.
The bean is preserved, but the skin and pulp of the fruit are typically discarded. Some of it is used as fertilizer; a lot of it gets washed downhill into rivers. More than 15 million tons are wasted each year.
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We visited coffee farms all over Central and South America before settling on the Alajuela region of Costa Rica. We work directly with a Rainforest Alliance-certified co-op to source fresh coffee fruit.
Our distillery, less than 50 kilometers from the farms on which our fruit is grown, is carbon-neutral, fossil fuel-free, and custom-designed to produce exceptional spirit.
