This microlot was produced by 60 smallholder farmers from the area around Juanambú Canyon in Eastern Nariño, Colombia. Coffee is grown at altitudes that reach 2,200 metres, some of the highest elevations at which coffee is grown in the world. The high altitude of cultivation allows for a slow development of the coffee bean, giving the cup profile of Nariño its unique characteristics.
The cherries are picked at the precise ripeness to guarantee an optimal level of sugar. Small producers have artisan equipment for the depulping process, which is done without water. Fermentation time for this coffee ranges between 19 and 22 hours.
Once the coffee has been fully washed, it is naturally and mechanically dried. The temperature is closely monitored and ranges between 35°C and 45°C. The final humidity percentage is around 10.5%.