Williar Joven needs no introduction. If you've had his El Mohan as an espresso or La Mohana as a filter, you already know. Now comes Primavera.

From his farm in El Pital, Huila, at 1,815 metres above sea level, he has been growing coffee for decades. With the kind of experience that only comes from truly loving what you do. The rare Papayo variety goes through a double fermentation, first 18 hours as whole cherry, then another 18 hours in sealed barrels after pulping, before the coffee dries slowly under a marquesina canopy for up to 25 days.

The cup tells you why it's worth it: sweet, with delicate peach notes and a silky body.