Café de Altura is a coffee company established in 2004, co-owned by over 570 local small-scale producers. About 20% of their coffees are produced by the stakeholders and the rest are produced by another 3,500+ local small-scale producers. Their specialty coffee division is led by Esteban Villalobos, the pioneer of anaerobic fermentation processing method. Through his expertise, Café de Altura oversees production, processing, and the export of the coffee beans. Café de Altura is a unique company, providing a channel for small-scale producers to bring their extraordinary coffees to the global market. Local producers benefit from being a part of, and working with the company, as they can gain access to better equipment, knowledge, and skills from production to processing. This lot of washed coffee has sweet notes of milk chocolate, nutty like walnut, and has a pleasant acidity of a grapefruit.