This washed Colombian is from the Huila region of Colombia, where it is uniquely processed using long fermentation. Its vibrant regional profile and unique processing character is produced from the efforts of 50 producers committed to following a specific prolonged fermentation protocol to draw-out a pronounced fruit forward profile. Using their own micro-mill, each producer carefully harvests cherries, depulps and then ferments them in sealed tanks for 50 hours. After this prolonged process of fermenting, the coffee is washed and then gently dried on raised beds. The harmony between these producers in post-harvest practices was impressively precise to achieve such a clean and consistent blend.