This Sidra Natural comes from the Potosí farm in Caicedonia, Valle del Cauca, Colombia, where it grows at 1,560–1,835 masl. The Cafe Granja La Esperanza team hand-selects each cherry at peak ripeness, floats the cherries in a water bath to keep only the most vibrant fruit, and measures the sweetness of every batch before fermentation begins. The cherries ferment in open tanks for 48 hours, then move to sealed tanks for a second, deeper 72-hour fermentation. The team then dries the coffee in mechanical driers at a steady 38°C for 3–5 days and stores it in climate-controlled rooms at 18–19°C, protecting its quality right up until roasting.