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El Eden is a microlot produced from Red and Yellow Caturra varieties grown at 1,350 meters above sea level at El Vergel Estate in Fresno, Tolima, Colombia. The process begins with the selection of ripe cherries, which undergo a 48 to 60-hour anaerobic fermentation in sealed tanks, enhancing their flavor profile. Drying begins on raised beds under sun cover ("Marquesina") until the cherries reach 30% moisture. They are then moved to circular mechanical dryers operated below 45°C to reduce moisture to 16%–18%. A pre-stabilization stall follows to intensify flavors before drying is completed, after which the beans are stabilized in GrainPro bags for 45 days to ensure consistency and flavor development.

Grown at Finca Monteblanco by third-generation coffee farmer Rodrigo Sanchez Valencia, this Purple Caturra coffee undergoes a unique co-fermentation process. The cherries are first inoculated with a blend of lactobacillus, saccharomyces, and cerevisiae bacteria, followed by the addition of pineapples and a sugar-rich mixture to feed fermentation. The coffee is then sealed and fermented for 8 days, after which it is pulped and added back to the fermented fruit mixture for an additional 180 hours. Finally, the coffee is washed and dried on parabolic beds for 20-25 days, resulting in a cup with vibrant fruity notes and layered sweetness.