Of the many growing regions in Colombia, the mountainous department of Huila in the south west of the country grows the most coffee. Huila enjoys a wide diversity of micro-climates, temperatures, altitudes and coffee varieties. In fact, coffee is grown in 35 of Huila's 37 municipalities. All of this means that the coffee coming out of this region is as diverse as the variables that influence its production.

Sidra, or Bourbon Sidra as it is frequently called, has, in recent years, quickly gained prominence and has spread across Ecuador –and now into Colombia–due to its potential for high cup quality. Genetic testing classifies Sidra as an Ethiopian Landrace variety. There is some indication that more than one genetically distinct variety is being referred to as Sidra in Ecuador. Sidra is famed for its floral structure, deep sweetness, and prominent acidity.

Chiroso is a relatively "new" variety, having come to prominence after Carmen Montoya won the Colombian Cup of Excellence in 2014 with it.The variety has grown in popularity, and is grown primarily in Antioquia. Often referred to as Caturra Chiroso, it has actually been identified as an Ethiopian Landrace variety. Some of the best expressions of the variety show beautiful florality and crisp acidity.

A natural mutation of Bourbon, originally discovered in Brazil in the early 20th century; Caturra derives its name from the Guarani word for “small,” a reference to its diminutive stature that results from a single-gene mutation causing dwarfism. It was this small size- allowing for more trees to be planted closer together- that led to mass selections of Caturra being made by the Instituto Agronomico (IAC) of Sao Paulo State in Campinas in the 1930’s. Caturra then made its way to Guatemala during the 1940’s and then was widely adopted in the 1970’s by the rest of Central America, where it is now one of the most economically important varieties. At high altitudes Caturra has strong quality and yield potential but unfortunately, is quite susceptible to disease.

Only the ripest cherries are selected for processing. Ernedis' fermentation recipe used in his wet-mill is 72/48/24 hour mixed fermentation. For example, on Monday afternoon the first lot is de-pulped, and left to ferment dry. On Tuesday, the next day’s picking is de-pulped in the afternoon and mixed with the prior day’s lot. This occurs for three days and then on Thursday, the coffee is washed. In this scenario, the first lot has 72 hours of fermentation, the 2nd lot 48 hours and the third lot 24 hours. After washing, the coffee is then laid to dry in parabolic dryers for anywhere from 18-25 days, depending on the weather.