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Farm Review: Finca Los Toños is the second producing farm of the Alvarado Fonseca Family, which they acquired in 2016, and with which they took an unexpected turn, the harvest work increased in production, for which they had to hire indigenous labor Panamanians and Nicaraguan personnel. After several harvests, and after research, work on genetic improvement, such as the way of managing our coffee plants, Jhon Alvarado Fonseca, owner, father and founder of Corazón de Jesús Micro Mill together with his family make the decision to participate in the Cup of Excellence with an Anaerobic F1 Millennium. This farm is located in Piedra de Rivas and measures around 6 hectares of which remain fully cultivated. This farm has around 11 varieties including Catuaí, Villalobos, Villasarchi, Blue Mountain, Bourbon Amarillo, SL 28, Geisha and its new components Milenio F1, T5296, H3 and Centroamericano, maintains a height that goes from 1650 meters above sea level sea ​​up to 1700 meters above sea level. This property mixes productivity with specialty, which makes it very different from the rest of the family's farms, it has an average productivity of 300 bags per year, and it is expected to increase in the coming years. 

Lot Review: The lot that today represents Jhon Alvarado Abarca, his family and the Corazón de Jesús Micro Mill is an Anaerobic Millennium F1 from Finca Los Toños at an altitude of 1700 meters above sea level, this variety is a hybrid from CATIE (Tropical Agricultural Research Center and Teaching), which maintains in its genes a cross between Sarchimor T5296 and a wild variety of Sudan Rume, this F1 Selection cross was carried out by CIRAD-CATIE-PROMECAFE, and it reproduces only by micropropagation. This plantation goes for 3 years from its sowing, the coffee used in the competition and that today represents us is its "second harvest", so it is very interesting, as a producing variety, in its first year’s characteristic samples of unparalleled specialty. Like its fellow 2022 Cup of Excellence 17th place winner, it features a process developed by the family and the Micro Mill, which is called Double Natural Anaerobic. This process has been developing for 3 years and seeks to create a coffee with more complex, exotic and unique notes without neglecting the origin of the coffee, as well as its properties, in the same way it uses microorganisms from the farm that make it unmatched. This process, as the Double Anaerobic says, has a Double Anaerobic Fermentation, and an Aerobic Fermentation. The duration of this process from the time it is collected until it is stored maintains an average duration of 45 days. This particular process is one of the most exotic that has been developed and it is certainly getting