On the cupping table: Flower bouquet with bright acidity like lemongrass and oranges and intense sweetness like honey. Coffee grower: In the stunning coffee region of Huila, near the historic town of San Agustín, lies El Higueron, a family farm where Marilin Muñoz is continuing a rich coffee-growing tradition with passion and dedication. The land was purchased by her father, Mr. Julio Muñoz, over 45 years ago, when it was untouched and without crops. Inspired by her family’s deep connection to coffee, Marilin began planting coffee trees here around 10 years ago. For the Muñoz family, coffee represents much more than agriculture; it is a legacy of tradition, resilience, and evolution. El Higueron has been woven into the family’s story over three generations. Today, Marilin works alongside her family to grow not only Caturra, Castillo, and Colombia varieties, but also exciting newer cultivars such as Pink Bourbon, Gesha, Sidra, and Tabi. The land itself, blessed with a natural spring and shade from plantains, oranges, avocado, cedar, and silk trees, provides an ideal ecosystem for sustainable coffee cultivation. One hectare is preserved as a nature reserve. Sustainability remains a core focus for Marilin’s family. They have invested in biorecycling on the farm, and training in cupping to enhance the family’s speciality coffee expertise further. Processing: The coffee cherries from this lot were hand-harvested at peak ripeness, sealed in bags for 18–20 hours, depulped, washed, and carefully dried over 18–26 days in open-air plastic-roofed driers, with frequent turning throughout the day.