Origin: Pitalito, Bruselas, Timana, Huila, Colombia Varietal: Various Process: Washed Farmers: 96 independent women of the Forest Academy Altitude: ~1,500–2,000 m.a.s.l Tasting Notes: Muscovado sugar, orange, stone fruit Deep in the magical mountains of Huila, Colombia, a group of 96 independent women farmers from the Forest Academy, part of the Huila Condor Project, are redefining the future of specialty coffee. Located about 3 hours from the nearest paved road towards Buesaco, these women, who have been growing coffee all their lives, are masters of the honey process and are committed to improving their processes, quality, and visibility in the male-dominated coffee industry. The initiative aims to connect these women directly with global roasters, ensuring fair payment and establishing traceability while helping them grow their businesses. By empowering these farmers, the Huila Condor Project is transforming lives and creating a lasting impact in the world of specialty coffee. This coffee starts with a meticulous manual selection of ripe red cherries, followed by a traditional washed method with fermentation times ranging from 24 to 36 hours. The drying process takes place over 15 to 20 days, allowing for the perfect development of flavor.