This lot represents a "Mixed Variety" selection, including heirloom favorites like Bourbon and Pache , alongside resilient Caturra and Catuai . The "La Cima" (The Peak) quality is achieved through a rigorous technical protocol: Extended Fermentation: After being de-pulped, the beans undergo a long 30 to 40-hour fermentation period, which develops that signature chocolate and caramel depth. Temperature-Controlled Drying: The parchment is dried slowly over 16 to 20 days . This gentle removal of moisture ensures the coffee stays fresh for longer and maintains its vibrant flavor profile long after roasting. Strict Sorting: Every batch is floated and hand-sorted, ensuring only the densest, most flavorful "specialty" beans make the final cut.