FARM: Pila Seca & El Durazno

ELEVATION: 1500 masl

VARIETIES: Bourbon, Caturra, Catuai, and Pache

REGION: San Antonio Huista

Octavio Lopez has been working in coffee for over forty years. He supports the community with a large wet mill with intricate washing canals and basins to be able to produce high quality coffee. His coffee is depulped the same day it's harvested, then fermented dry for 24 hours before being washed three times to remove the mucilage. It's then spread on concrete patios to dry for 4–6 days.