This is a micro-lot. The coffee is sourced from four different farms located in the Antioquia region between 1500 and 1800 masl. We know the origin of our coffee and we work with the farmers Wilmar, Gregorio, Guillermo, Marco in order to keep the quality of this micro-lot. The farmers have a very strict cherry selection criteria. After screening, only the ripe cherries are allowed into the de-pulping machine. The fermentation process period takes between 28 to 36 hours after depulping. After fermentation, the coffee is washed and sun dried on patios and drying beds until 11% of humidity, then a coffee sample is taken to the Lab. Parchment coffee is packaged in grain pro bags and stored in the farms until lab results are available. Due to the onsite education provided by Colombian Artisan Coffee, the farmers keep improving their crops and this is reflected in the scores and cupping notes.