This particular lot is chosen from among lots brought by four growers in the municipality of Caldono, which is in the department of Cauca.
They are located in the villages of Potrerito, Cerro Alto, Santa Rosa, and El Gaucio.
The coffee is picked and depulped the same day, then generally fermented dry for 16–28 hours, washed three to four times, and dried in parabolic dryers.
|Farm||Various smallholder farmers|
|Proc. Method||Washed, Ethyl Acetate decaffeinated|