The single origin Nicaragua is produced on a small farm in Jinotega. Every producer has a small processing station on his land. It is typically made up of a manual pulping unit, fermentation buckets and drying trays covered with mesh. Producers in the same area group their production when the parchment has dried sufficiently. Every producer has tags with codes to keep the lots separated. When drying is finished in one sector, the cooperative sends its trucks to collect the coffee. At the cooperative, the lots are inspected on quality and moisture, and kept separate per region. If needed, the parchment is dried further at the cooperative. These farms are located in various microclimatic conditions. The farms around San Rafael del Norte for example know less humid conditions than the farms in the natural forest where it rains a lot more.