The small farm El Porvenir (which in Spanish means The Future) is located in the La Pradera community, Gigante municipality, Huila region. Not far from Colombia’s largest volcano – Nevado del Huila – on very fertile volcanic soils.

Orlando Sosa González grows his coffee on this small farm together with his wife. Most of his trees are of the Castillo variety – a hybrid of juicy Caturra and highly disease-resistant Timor. Castillo, as a result, produces an outstanding cup.

The classic natural process begins with carefully washing the cherries and removing floaters. Floaters are cherries that stay on the surface when submerged in water – these are unripe or defective. Afterwards, the fruits are laid out on raised African beds to dry under the sun for 15–21 days until the coffee reaches 12% humidity. Finally, the beans are freed from the parchment and dried pulp.

Orlando González’s specialty coffee shines with its berry-fruity bouquet. The natural process highlights the cool terroir’s unique features and creates synergy with the juicy Colombian variety.