TRUST THE PROCESS | Affectionally named Juicy Cherry, this coffee is truly a collaborative effort. The beans were grown on Brayan's farm in Huila, and after being picked at peak ripeness, they were transported to Shady and Elias Bayter's storied farm in Tolima for processing. There, the lot underwent three rounds of fermentation: first, a pre-fermentation in plastic bags for 24 hours, followed by an additional 24 hours of aerobic fermentation in cherry. Finally, the cherries were de-pulped and left to ferment in anaerobic environment for five days, alongside dehydrated, ground cherries. Drying took place over the course of ten days using mechanical dryers.