This coffee is grown in the Andes mountain range in south-central Colombia which covers the departments of Cauca, Huila and Nariño. Crop density is low in the area and most farms have fewer than 4,000 trees per hectare. The farms range in altitude from 1,600 to 1,900 meters above sea level and mostly grow Caturra and Colombia. They have extensive shade from local trees, such as walnut and guayacan.

The area has two rainy seasons that allow for a main crop from October to January and a smaller crop between May and July.

Coffees are pulped and washed at each farm, pre-dried and then brought in parchment to the central drying station in town. The central drying station is where they are dried on patios for 2-4 days.

Cupping notes: Raspberry, lemonade, caramel; balanced and sweet; juicy acidity.