La Loma farm, located in Agua Negra, Pitalito at 1650 meters, has been owned by us since 2011. It serves as both a coffee production site and a research hub, where we explore new processes to enhance our coffee. Its location offers not only ideal growing conditions but also stunning panoramic views. La Loma plays a key role in our experimental coffee programs, helping us diversify and improve our offerings. Our achievements began in 2017 when we won first place with Bourbon Rosado in the Yara Champion Program, followed by a silver in 2018. In 2019, we earned first and third place in Roasters United with washed Caturra Morado. These recognitions inspire us to push forward, aiming to become a sustainable company known for innovation in coffee fermentation. We remain curious and excited about the potential of microorganisms and enzymes in enhancing our coffee, with a long-term goal of leaving a lasting legacy for future generations in the world of coffee. Filter Method: V60 Coffee: 10 g Grind: Comandante 20 clicks Water: 200.0 g at 93 Celsius TDS: 1.50 Flow: High Flow rate 3.8g. Low Flow Rate 2.7g. Pour: 1.- 45g - 30 sec 2.- 100g - 1.15 min 3.- 200g - 2.30 min Serve: Between 57ºc and 65ºC