- Altitude: 1050 MASL
- Process: Naturally Fermented (12-24 hours), Washed
- Producers: 50-100 small coffee growers
- Certification: 86% SCAA Speciality Grade Score & Certified B-Corporation Suppliers
- Varieties: Caturra, Colombia, Castillo & Typica
- Notes: Caramel, Chocolate & Orange