Oscar Osorio Henao's farm, El Diamante, sits above the clouds in Sonson, Colombia, perhaps the most beautifully placed farm we've ever visited. Last year we had the pleasure of joining Oscar to produce his first co-fermented coffee. Once sorted and depulped, the cherries went into fermentation barrels with pureed lime leaf and molasses. The next day we added mandarin peels, rolled the barrels, and let everything ferment for five days. The result speaks for itself: white chocolate sweetness from the molasses, complex herbs from the lime leaf, and a bright citrus finish from the mandarin.