At 27 years old, Silvia has transformed traditional coffee farming with her modern approach. She implements environmentally friendly practices, including establishing natural reserves on her farm to protect local flora and fauna, and placing beehives to naturally enhance coffee pollination. This boosts the beans' quality and flavor.

This coffee is a double-fermented, natural anaerobic processed Colombian F6 varietal.

Silvia's coffee processing is meticulous: starting with handpicked cherries, followed by a careful fermentation process that ensures only the best beans make it through.

The result? A cup that bursts with the tastes of candy and bright, funky fruits.