Maria Teresa Paz was the seventh-place winner in the original Cauca best cup competition in 2014, with a lot of her Caturra coffee. This is a Castillo selection from her farm, Santa Barbara. While the processing details might vary slightly from farm to farm or by association, generally the coffee is picked ripe and de-pulped the same day, then given an open-air fermentation tanks or buckets for anywhere between 12–36 hours.