Central America or Colombia, the best of both worlds, higher acidity than the Brazil (B), with fuller body than the African (A).

Teodolfo Lopez moved to Huila in the late nineties and picked up the art of coffee cultivation there. After gaining experience and income, he and his wife bought a farm at 1800 masl in Salado Blanco, called Los Naranjos. Always aiming to increase crop and cup quality, processing has changed continuously over the years. After meeting with the team from CATA export, his cup profiles became a lot more consistent as he learned about advanced and controlled fermentation. For this lot, cherries are handpicked when ripe and rested in baskets overnight before pulping. Coffee is then fermented in plastic tanks aerobically for about 60 hours and washed with as little water as possible. Finally the coffee is laid out to dry for 12 days or until the desired humidity is reached, whilst raked twice a day to ensure an even drying process.