The Aguilera Brothers Micromill in Costa Rica's West Valley is renowned for its high-quality honey-processed coffees. The Pacamara variety, a cross between Pacas and Maragogipe, is grown at elevations of 1400-1650 MASL.

The honey process involves leaving the mucilage intact during drying, which enhances the coffee's sweetness and complexity. The result is a cup with juicy acidity, sugary sweetness, and flavours of cacao, praline, and toffee. The Aguilera family, with a long history in coffee farming, meticulously manages the entire process from picking to drying, ensuring exceptional quality.