This coffee is processed with a pre-fermentation of 24 hours in a plastic bag, followed by 24 hours in its cherry to be then depulped and fermented with fruits that have been dehydrated and ground to have a higher concentration of flavors during a 5 day fermentation and dried for 10 days mechanically with a 5 day rest to promote a higher retention of flavors. This is a blended variety lot grown at 1400-1600 m.a.s.l. in Huila, Colombia