This coffee comes from an amazing group coffee farmers from the the Nariño department, in the region of Sandona and Chachauy! For this project, we build an easy 24 hours fermentation protocol, in which all the farmers were involved with their coffees in their own farms. After the coffee has gone through the fermentation, it´s taken down to a solar dryer where all the coffees are dried together to accomplish a more homogeneous profile and control the moisture levels of all the lots, which are then stabilized in grain pro bags for 125 days before being milled.