Ever stop to think about all the variables that factor into creating a distinct, complex, clean and consistent regional blend? Here is one you will want to dissect, with one part terroir (from the coveted department of Huila), one part variety (Pacamara), one part processing innovation (prolonged lactic fermentation), and one part small farm collaboration (the backbone of Colombian production). This traceable community blend with a vibrant regional profile and unique processing character was produced from the efforts of 6 producers committed to following a specific processing protocol and the Pacamara variety. Using their own micro-mill, each producer carefully harvested the Pacamara cherries, depulped and then fermented for up to 220 hours in aerator tanks designed to promote a lactic bacteria environment during the fermentation. After this prolonged process of fermenting, the coffee was washed and then gently dried on raised beds. The harmony between these producers in post-harvest practices was impressively precise to achieve such a clean and consistent blend. An export company called Mastercol provides crucial cupping evaluations to ensure the resulting harmony and character, as well as, logistical support for things like warehousing and milling the coffee before export to the international market, which means better income reaches producers so they can reinvest in their farms and strengthen their families’ livelihoods.