We were lucky enough to visit what may be the most sustainable (and most beautiful) coffee farm any where.

We toured the farm on horseback, coming into one beautiful scene after another. The two hundred hectacre farm is divided into several sections where different coffee varieties, types of shade and fertilization are used in an effort to get the "perfect cup" from every part of the plantation.

This view off the porch gives an idea of the extent of shade on the farm. The shade improves the habitat for birds (119 different species have been identified on this farm) and other wildlife.

The courtyard of the hacienda is alive with life too.

Every stage of production is organic, including the sprouting stage.

Seedlings are sprayed with an organic tea made from manme, leaves, water and molasses. The seedlings are very healthy and are nurtured step by step until they are ready to be transplanted.

The farm has it's own cupping lab and full time quality control technician. They constantly experiment with cup results from different varieties that have been processed by either the traditional washed method (they use all the excess water on the farm) or the new aquapulped method. The variety we are selling is the "Catura" which yields a bright, flavorful cup.

Here I am after a great tour with the owner of the farm, Oswaldo Acevedo and two generations of farm managers. Everyone on the farm is committed to quality production. Find out more at www.cafemesadelossantos.com.