Miguel Garbazo's farm is located in the La Violeta, Frailes Desamparados micro-region of the reknown Costa Rican coffee growing region of Tarrazu. The farm is located at 4,500 feet above sea level. Miguel works in cooperation with 13 other small growers emcompassing an area of 100 acres with a total production of 1,500 quintales (100-lbs bags).

Miguel's coffee varietals are 90% Caturra, 5% Catuai and 5% Typica. The coffee beans are processed using the wet (washed) method and are dried on the sun on raised wooden tables ("camas africanas") and in wood-fired dryers. At the peak of production the micro mill (full name: Benficio el Cedro AGRIVID) employs 8 workers and 80 coffee collectors.

This micro-lot is SHB (Stricly Hard Bean) and it is processed to European Standards (EP) comparable to the SCAA's Specialty coffee grade. A favorite among Europeans for its balanced flavor, good body and fruity acidity. Nelson gave it a cupping score of 83.