Mi Cafecito is a coffee session at Nayara Springs covering the crop's history and processing. Guests taste and smell beans sourced from different parts of Costa Rica, each brewed three separate ways to compare flavour and method. With guidance from an expert, guests then try roasting the beans themselves. It is a hands-on look at how the country's coffee moves from farm to cup, run at a pace that suits questions and second tastings. No special equipment or experience is needed, just an interest in what is in the cup.