This Papayo Natural is grown by Anselmo Chinchilla and his family at La Cumbre Farm in Palermo, Huila, where coffee has been cultivated by the same family for multiple generations.

Today, the farm is a true family effort, worked alongside his wife, children, and relatives, passing knowledge and tradition from one generation to the next. What makes this coffee truly extraordinary is its extreme elevation.

Grown at 2,000 meters above sea level, the cherries mature slowly due to cooler temperatures, limited sunlight, and challenging mountain conditions. This slow development allows sugars and flavors to concentrate naturally, creating exceptional complexity in the cup.

Reaching the farm is no easy task. Due to the steep terrain, the family built a small cable system (teleférico) to transport freshly harvested coffee down the mountain, a testament to the dedication and effort required to produce coffee at this altitude. Processed using a natural method, the coffee is dried with the fruit intact, enhancing sweetness, body, and depth.

Combined with the rare Papayo varietal, this process delivers a cup that is rich yet elegant, with notes of dark chocolate, red berries, citrus sparkle, and grapefruit zest, finished with a silky body and long, clean finish. This is a coffee that reflects altitude, patience, family, and craft, an exotic and unforgettable expression of Huila.