It takes a village. Or in this case, a growing community. This coffee was produced by 6 farmers in the Cauca region of Colombia. The farms all range from 2000 to 2050 masl, and average between one and eight hectares in size. The coffee is washed (they’re careful to choose darker red cherries from the Colombia cultivar trees for better ripeness) and pulped traditionally, (including the use of a mesh to remove lower density “floaters”), on the afternoon it was picked. It is then fermented in sacks for 18-24 hours and triple washed before moving to parabolic drying tables for 10-15 days. This is followed by 15 days of local conditioning before it is moved into a more centrally located storage facility. You'll taste notes of Dulce de Leche and dried fruit. It has a syrupy body, is rich in sweetness and has a sharp, malic acidity.