Osias Carrasco owns 2 hectares of land in the la Palma village in Colasay. Osias grows caturra and Costa Rica 95 at an altitude of 1800 to 1900masl. Once picked Osias washes his coffee and removes all floaters before pulping and fermenting for around 36 hours. The coffee is then dried on lined patios for 10 to 14 days. La Palma: La Palma is a village in the district of Colasay and most of the coffee producers in this area have farms between 1700 and 2000masl and grow caturra, costa rica 95 and castillo varieties. The area is fairly remote and isolated, which has meant that very few buyers have worked directly with producers in this area and aggregators have thrived. Despite this, the coffee has a huge amount of potential, due to the growing conditions and varieties, it seems that there is a lot more Costa Rica 95 in this area, which has adapted well and seems to give a very unique, floral profile. Coffee is generally picked and processed by the producers themselves, fermented for 24 to 36 hours and then dried on tarpaulin mats.