This single-variety Pacamara lot was collected from selected harvests of a group of smallholder farmers in the South of Huila, where the coffee is renowned for its quality. After collecting the cherry, this coffee, famous among Colombian Huila coffee enthusiasts, spent 36-48 hours fermenting before being pulped and spending an additional 50-60 hours fermenting again, in tanks. During this process, the Colombian Huila coffee is agitated consistently to avoid overheating, which can lead to off flavors. After fermentation, the coffee is washed and laid to dry for 15 to 20 days.