Colombia continues to amaze (and needs major resilience following the recent catastrophic terremoto). Still the world's biggest Arabia producer by volume and quality, its unique geography provides the essentials for high-end production of washed process coffees: predictable rainfall, high altitude, fully stabilized phenotypes, abundant shade canopy and a long history of growing our favorite source of caffeine. Natural (dry") process production has historically been mostly absent from the sector. This is evolving slowly but favorably as producers are investing in infrastructure to do natural (whole cherry dried on patios, raised African beds or in solar dryers) and cutting-edge anaerobic and carbonic maceration processes as well. We were truly sad to see the end of a run of nanolot natural Pink Bourbon, which offered some tasty alternatives to a methodology which thrives in East Africa (and neighboring Brazil, with radically different results). As luck would have it, from our trading partners Samaria Coffee comes a worthy successor; a rarity from the San Jose Estate farm in Santa Rosa de Cabal, Risaralda. This was originally an "orphan" experimental varietal and successfully grew in an isolated sector of Finca San Jose at 1700 meters. Production is extremely limited, less that 4000 lbs, and was selected for natural (dry) processing to emphasize its extreme fruity and chocolate nature. Samaria's various farms have also offered (we loved them all) natural process of special varietals like their Wush Wush and Geisha, which by nature have greater chemical complexity than the "normal" strains of Arabica endemic to Colombia. The extended drying of the full cherry is done on raised African beds, and the results are awesome, bursting with boozy fruitiness and chocolate. A treat for any drip method in our light roast preparation