The farm sits above 1,800 metres, where cool nights slow the cherry down and build sweetness. Harvest is by hand, in several passes, so only ripe fruit goes in the basket.
The family ferments for 36 hours, washes, and dries the parchment on raised beds. We pay well above the commodity price, agree on it before harvest, and buy the same lot again the next year when it is good.
You can taste that lot as our Huila single origin: red apple, panela and a clean cocoa finish.
