This exceptional community lot is the result of meticulously grown Castillo, Caturra, and Colombia varieties from farmers in four municipalities in Huila. Grown at elevations between 1700-2000 MASL, ripe cherries were harvested by hand before undergoing a unique double fermentation process. After picking, the cherries were kept intact and allowed to ferment for 24 hours before de-pulping. The coffee was then allowed to ferment an additional 24-40 before sun drying. This is a highly versatile, perfect for any brew method coffee. We’re tasting wonderful praline and honey sweetness balanced with a zip of orange zest on the finish.