This coffee was cultivated on the lush, sloping hillsides that define the vast countryside of the region. After the cherries were meticulously handpicked at peak ripeness, they were transported from the cafetal, weighed on-site, and processed using traditional Colombian methods. Once collected, the cherries were weighed, placed in a hopper, and de-pulped. The beans then underwent fermentation for 12 to 24 hours, followed by washing and drying in parabolic greenhouse dryers for 20 days.