We Nitrogen Flush all of our coffee when bagging for an inert shelf stable environment by locking freshness inside for up to 6 weeks prior to opening
 
Producer: Octavio Rueda Ramirez
Farm: El Mirador
Region: Los Olivos, Palestina, Huila
Varietal: Red Striped Bourbon
Process: Washed
Altitude: 1850 masl
 
Octavio Rueda Ramirez owns the 10-hectare farm El Mirador, where he grows 5 hectares of coffee. He has worked in coffee for most of his life, after having to take a job as a picker to help his parents through a difficult financial time at a young age. He fell in love with coffee and knew that's what he wanted to do, so he began raising livestock in order to raise the money to buy his farm. He eventually sold 10 of his best cows to purchase El Mirador. 
 
He has improved his quality by studying fermentation processes and making adjustments to account for the altitude and temperatures on his farm, which has led to a longer fermentation time of almost 36 hours. The coffee is dried in parabolic driers as well as in casa elba drying structures for 15–20 days. He has also worked dilligenty to separate the varietals on his farm such as this Red Striped Bourbon lot, a natural mutation of Red Bourbon with faint yellowish stripes along the length of the cherry.