The journey of this coffee begins with a carefully crafted blend of Caturra & Castillo. These cherries are from the Huila region, cultivated by San Agustín coffee producers, highlighting the innovative co-fermentation with fruits that defines its unique profile. The cherries undergo a 24-hour pre-fermentation in plastic bags, followed by 24 hours of fermentation in cherry. After depulpation, the beans are co-fermented anaerobically for 5 days with dehydrated peach, allowing the coffee to absorb rich, fruity flavors. The beans are then dried mechanically over 10 days, ensuring consistent moisture levels, before a final stabilization period of 5 days. This meticulous process results in a coffee with flavor notes of butter, peach, mango, sweet & sugary, brown sugar.