From the hills of Salento comes this exceptional filter. Spanning 30 hectares, the farm has evolved from cattle to coffee over its long history, with specialty coffee becoming the focus since 2004. Third generation farmer Santiago Patiño has refined both farming and production procedures, introducing varieties such as Gesha, Sidra and Tabi known for their complex cup profiles, and adopting regenerative and organic practices across the farm. One such practice is the shade system implemented across the coffee plantations, fostering slower cherry maturation and richer flavour profiles. Despite labour shortages and climate change, Santiago remains dedicated to preserving his family’s coffee legacy and reaching the global market. The ripest cherries are selected for a 30-hour underwater fermentation before being pulped, washed, and carefully dried, resulting in a cup with rich chocolate, citrus, and stone fruit notes.