At each estate, we look at four main criteria in judging the potential of the coffee produced in that locale. These are:

Geographic:
The region's proximity to the equator, its particular soil composition and the altitude are all deciding factors in accessing a coffee's geographic potential.

Climatic:
The amount of seasonal rainfall and temperature fluctuations all affect the quality of the coffee harvest.

Process Used:
There are two main ways to process coffee: Washed and Natural. While neither is necessarily superior, it does play a role in coffee quality when combined with factors like the manner of processing (whether the coffee is processed on the farm or at a central mill); processing technologies; and storage times and conditions.

Agricultural/Botanical:
The species and variety of the estate's coffee trees, along with the type of shade, and the quality and frequency of fertilization all play a role in the quality of the harvest.