Grown in the lush and biodiverse eastern range of the Colombian Andes Mountains, Ana Lucia is a carefully tendered microlot coffee that has undergone lactic fermentation, a difficult, unusual, and largely experimental process, but when done correctly creates unparalleled complexity. After depulping, Ana Lucia rests in a tank and is treated with a controlled release of oxygen so that lactobacillales can gently ferment and facilitate the intensely sweet, creamy textures, and winey acidity in the coffee.

Ana Lucia, the grower the coffee is named after, has been growing coffee for more than 36 years and learned traditional coffee growing techniques from her grandparents. She partners with La Palma y El Tucan, an estate farm which has one of most innovative processing facilities in the world. In addition to highly experienced pickers and a stringent attentiveness to quality control, La Palma y El Tucan offers an advanced mechanical drum that dries the coffee and a state-of-the-art wet mill powered by solar energy.