At an average altitude of 1,700 metres, La Joyeria – the Jewel of Santa Barbara – grows Colombia variety. On the farm, ripe coffee cherries are picked in two days. Cherries picked on the first day are left fermented for 24 hours, and then added to cherries picked on the second day. Both batches are fermented for another 24 hours. This method allows for longer fermentation without producing acetic acid. The process was inspired by small farmers throughout Antioquia and Huila, whose farms are so small that that one day’s picking is not enough to make up a lot. Coffee from La Joyeria, therefore, has a very distinctive taste.