This coffee was cultivated by Nectario Zuñiga on the El Altico farm. It is harvested adhering to stringent ripeness guidelines, floated and hand-sorted to eliminate any imperfections. The cherries were submerged for 30 hours in underwater fermentation prior to pulping. Afterwards, the parchment was carefully washed and dried under temperature-controlled conditions to reach the optimal moisture level.

This traditional Colombian variety is prevalent among small-scale coffee producers in their plots. By the late eighteenth century, its cultivation had expanded to the Caribbean, Mexico, and Colombia. Up until the 1940s, Typica was the predominant variety found in coffee plantations throughout South and Central America.