**NEW** COLOMBIA Lisandro Cardenas

Lisandro Cardenas, a coffee producer by birthright and passion, inherited his profound connection to coffee from his father. With nearly a decade of experience, he cultivated his expertise through courses at the National Learning Service (SENA) before establishing his own farm. Beyond the widely recognized Caturra variety, Lisandro cultivates Gesha and Pink Bourbon. His 5-hectare farm, with 4.5 hectares dedicated to coffee, thrives in the region's characteristic volcanic/sandy loam soil. The coffee undergoes a carefully controlled fermentation in open tanks for 18 to 26 hours, followed by three washes. Finally, it is laid out in parabolic driers for 12 to 20 days, the duration adjusted for the prevailing weather conditions of the time, ensuring optimal drying and flavor development. The natural processing method, often considered the most traditional and environmentally friendly, begins with the meticulous selection of the ripest coffee cherries. This crucial first step dictates the in