Alto de Osos is more than just a name. It is a peak in the heart of the Cascadas del Río Verde Nature Reserve in Córdoba, Quindío — a place where the Pijao people held their ceremonial rituals.

The reserve covers 80 hectares of cloud forest at an elevation of 2,100 meters, while the coffee farms supplying cherries for this lot are situated on slopes between 1,200 and 1,750 meters — where volcanic soils and abundant rainfall of 1,700 to 2,000 mm per year create exceptional sweetness and complexity in the cherry.

The processing is natural, but quite unusual. Carefully selected ripe cherries first underwent dry aerobic fermentation for 24 hours, then were sealed in GrainPro bags at temperatures below 22°C for 50 hours, subjecting the cherries to partial anaerobic fermentation. The cherries were then spread on raised African beds or concrete patios under the sun for slow drying. This approach preserves vivid tropical fruitiness and a dense, uniform body, while adding bright tropical notes to the cup.