**About farm:** El Roble is located in the town of Pitalito, Huila, with the highest point of the farm reaching an elevation of 1,800 meters above sea level. The estate began producing specialty-grade coffee as a tribute to several old oak trees that still stand on the property today. Dionel is a third-generation coffee farmer from the Chilito family. He decided to change the coffee varieties he grows in order to experiment with alternatives to traditional plantings and explore their potential benefits. With guidance from a nearby coffee producer and driven by the goal of increasing income, he began improving both cultivation and processing practices. Dionel lives and works on the farm together with his wife and their two daughters. Dionel practices selective harvesting under strict standards, removing defective cherries through flotation before fermentation and drying. Hygiene management at the estate is extremely rigorous, with signs such as "No eating or smoking beyond this point" clearly posted. The water used for washed processing is also exceptionally clean. **About process:** After careful selection, the coffee cherries are depulped and undergo 36 hours of wet fermentation, then dried for 17 days in a drying house fitted with a plastic roof to protect the coffee from direct sunlight and rain.