Next up in our Colombian line-up is the must-taste, naturally processed Zambrano from Huila. Oozing flamboyant elegance, tastefully dressed in head-to-toe strawberry hues accentuated by golden praline accents and lingering florals, Zambrano pops in the cup! And if you like naturally processed coffees, this extended fermentation lot is one to note. Produced by Nohora Sepulveda de Zambrano, who has been growing coffee for most of her life. Doña Nohora, now 73, works closely with her sons and farm manager Alexander. Working across their two neighbouring farms, the family process their own coffee at their two shared wet mills. For their naturally processed coffees, Doña Nohora and Edwin keep the hand-selected cherry in bags to ferment intact for up to 120 hours. It gets dried on raised beds in a parabolic dryer for 15 days.