This lot was purchased through an association in Buesaco town, that currently serves about 500 producers. It is made up of three coffees from the veredas Altamira and Pajajoy, on farms growing between 1900-2100 meters. Like most of the area, these producers are growing a mix of Caturra and Colombia. The majority of coffee production is performed using hand-crank depulpers, is generally fermented overnight, and finally dried on raised, covered beds. The latter helps protect unstable, wet parchment from the elements, and ventilation facilitates good airflow. The flavor profile here is heavily fruited, probably due to longer fermentation times, and is loaded with flavors of plum, blackberry, kiwi, and apple blossom.