This coffee brings together Caturra and Colombia varieties grown by producers across Huila, Tolima, and Caldas, with the cherries carefully selected according to the harvest season before being transported to El Vergel Estate for processing. The project was developed to help Colombian producers create greater value from their coffee through innovative processing, while connecting them with specialty markets around the world.

At El Vergel Estate, the selected cherries undergo a 48–72 hour anaerobic honey fermentation in stainless-steel bioreactors, using red apple and Lactobacillus cultures to carefully guide the fermentation. The coffee is then patio-dried for 3–6 days before finishing in mechanical silos, followed by a 20-day stabilisation period. This precise approach allows the producers to develop a distinctive and highly expressive coffee while maintaining consistency and control throughout the process.