Our 100 % pure Arabica coffees are NOT grown on large plantations, but in small coffee gardens with just 100 to 1.000 coffee trees in the shade of orange, lemon, papaya, banana, palm and other trees on slopes at an elevation between 1.100 and 1.600 meters above sea level. Only fully ripe coffee cherries are carefully handpicked over a period of four months between January and April and then wet processed with fresh and clean Himalayan spring water. We process environment-friendly using only buffalo and cow dung, local herbs and leaves like Neem as organic fertilizers. No pesticides, insecticides or other chemicals are being used. The parchment is being fermented and naturally sun-dried at the local pulping centers.