This lot was grown by Nilber and Diana Tarrillo and their son Yerison on their 1 hectare farm at an altitude between 1800 and 2000 meters. It consists of the Catuai variety and is fermented for about 60 hours before being washed and sun-dried for 15 days. Nilber is a third generation coffee farmer and started this farm out of a heritage that provides the only income for the family. For this reason, Nilber strives to improve the quality, growing methods and valuation of his coffee. In the cup it is bright and sweet with dark chocolate and dark berries.

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