Grown in Cauca, in the Andean region of Colombia, these trees rely entirely on water supplied from the Navado el Ruis (a snow-capped volcano on the border of the departments of Caldas and Tolima) and natural ethyl acetate from sugar cane plants in Plamira, Colombia, which enables the decaffeination process.

The resulting coffee offers a creamy body, with a sweet, candy-like aroma, with notes of tropical fruit and citrus.