The Coffee Box.

Tarrazú lies high up, and cool nights and warm days let the cherries ripen slowly. That is what gives the sweetness, acidity and depth in the cup. The coffee is grown by smallholders and processed at Beneficio San Diego.

In the honey process, some of the fruit sugar is left on the bean as it dries, giving a natural sweetness and a round body with a fresh acidity.

The coffee grows on steep slopes with a cool climate and mineral-rich clay soil, where the cherries ripen slowly. The growers carry the cherries on foot through the hilly landscape to the washing station, so they arrive quickly and in good condition.

There they are hand-sorted and sorted by density, so only the ripest cherries go on. After two-stage fermentation the beans dry for 28 days on raised beds, with moisture, temperature and airflow checked daily.

Huila lies between two mountain ranges, the Cordillera Oriental and the Cordillera Central, in a landscape of ancient volcanoes. Almost a fifth of Colombia's coffee comes from here.

The coffee is grown on small family farms, on average around 1.5 hectares, in the shade of trees that give birds a home and keep the soil fertile. The cherries are picked by hand when ripe.

In Swahili, ruka means jump and chui means leopard. The coffee is grown by smallholders, some with farms of just half a hectare, who deliver their cherries to the Muchagara station in Kirinyaga and the Gathambi and Kiandu stations in Nyeri.

The cherries are sorted, pulped, fermented and washed before the beans dry in the sun on raised beds. Red volcanic soil, high altitude and a cool climate give the bright acidity.