Finca El Mirador is a small 1.5 hectare farm owned by Wilson Vaquiro. He grows several varietals on his small farm focusing on producing high quality microlots with varietal separation. Coffee is carefully hand-harvested to select only ripe cherry, anaerobic fermented for 40 hours in sealed containers and then pulped and fermented a second time for 10 hours. The coffee is then washed to remove the mucilage and dried on raised tables.