FARM HISTORY In Acevedo, Huila, Omar Saúl Tapiero carries on his family’s coffee legacy with a focus on quality, innovation, and sustainability. He grows varieties like Bourbon Rosado, Pacamara, Papayo, Bourbon Ají, and Caturron. Only ripe cherries are harvested, floated, sorted, fermented in bags for 48 hours, and carefully dried. Saúl reduces chemical use to protect water and biodiversity, while also growing plantains and cassava for income diversity. Each lot reflects traceability, environmental care, and a strong bond with Acevedo’s land and community. CypherED Profile Bursting with candied orange, honeyed lemon, and ripe blackberry, this coffee offers ajuicy, silky body and a delightfully sweet finish that lingers on the palate. Facts Origin: Colombia - Region: Huila Altitude: 1,650 m - Varietal: Caturron Process: Natural Anaerobic