Doña Luisa Camacho owns a coffee farm in Alto Mateo, Huila, growing Caturra and Colombia varietals. Her family operates as a ‘minga’, working together on their land. The coffee is processed using a unique aerobic fermentation method where depulped coffee is layered over 2 to 5 days, a technique sometimes called 'torta' by Colombians, which often yields excellent results.