Colombian coffee is world-famous, but there’s so much more to it than meets the eye. Saying coffee is simply 'from Colombia' is only part of the story. Colombia has 20 distinct coffee-growing departments, each with its own unique flavor profile, shaped by mountainous terrain, winds, proximity to the Equator, and local practices in coffee variety and processing.

This Colombian coffee, with its deliciously sweet, full-bodied character, comes from Fundación Agraria y Ambiental Para el Desarrollo Sostentible (FUDAM) a 300-member association of Organic and Rainforest Alliance-certified farmers in the Nariño region. Here, farmers typically ferment the coffee for 16–24 hours and wash it two to three times before drying it in various structures. Depending on the method, drying can take from 25 to 40 hours mechanically or up to 15 days with other traditional methods.