La Estrella has been owned and operated by the López family for 80 years. In 2005, it was passed on to 4 brothers who separated the farm into two. They grow plantain and avocado as well as Castillo, Geisha, and Java varietals.Once the cherries are picked, they are placed into airtight plastic barrels. The absence of oxygen allows the cherries to break down into different levels of pectin. This is also called ‘wort’, and drained at the bottom of the barrel, and then returned to the top of the barrel. Measurements of oxygen levels, sugar content, and pH is taken. After 36-40 hours, the coffee is soaked in clean water to stop the growth of bacteria. The final cup is remarkably fruited in character, but also smooth and balanced.