La Esperanza Farm is located in the mountainous region of San Agustin, west of Pitalito, the main city of Huila.
 The fermentation and drying processes are based on a "double fermentation" method, which involves 20 hours of dry fermentation with the cherries and then 24 hours of dry fermentation in the fermentation tank after the pulp is removed, with the time in the fermentation tank being adjusted depending on the thickness of the mucilage.
 It has delicate notes of pear, lemon, and apricot, making it an elegant coffee.