Cooperativa de Caficultores El Bombo was founded by producer John Edison Díaz to improve market access and secure better prices for member farmers across Huila, Caquetá, Cauca, and Nariño. Members selectively handpick ripe cherry, which is pulped and fermented for 12–36 hours, then washed and dried on patios or raised beds with regular turning for even drying, resulting in a clean and sweet, easy-drinking coffee with notes of citrus, brown sugar and fruity aroma.