Luis Miguel inherited the farm from his mother alicia , who inherited from her father Obdulio,
who was one of the first growers to produce Naturals and honey process coffee in colombia.
for this microlot, the cherries were strictly picked to ensure the same level of ripeness. the cherries were then floated, hand sorted , and exposed to a dry anaerobic fermentation period of 15 hours. Finally, the coffee was then pulped and placed on a wooden patios until ideal moisture content was reduced.