Jhoan, is a producer from the San Isidro village, in Huila, where he works with his five brothers, each with their own lot of coffees.  Within each lot they have varieties such as Bourbon Amarillo, Castillo, and Caturra. For this coffee, Jhoan, worked together with a Huila professor to develop, develop a specialized profile which consists of 36 hours of cherry pre-fermentation followed by 48 hours of pulping, and sun-drying in walkers. It is a very herbaceous coffee, with an intense fragrance, medium body and intense notes of Cardamom and honey.