Antioquia coffees haven't been receiving the attention of other coffee-producing areas in Colombia, such as Narino and Huila. Formerly, is was just a part of the great "coffee triangle" known as MAM: Medellin, Antioquia, Manizales. The focus was on quantity, although like all Colombia the coffee came from small-holder farms and was pooled indiscriminately, graded non-sensically for size (Excelso, Supremo, Etc) rather than cup and apellation. Things have changed so much since then, and great coffees are being singled out for special recognition. Now the smaller cooperatives are doing the same on behalf of their "socios", their members. This is a small lot that distinguished itself with outstanding cup character, but also as part of a progressive environmental project at Co-op Andes in Antioquia. The coffee is basically called "Cerulean Warbler Garden"! Hmm... well, it is part iof a specific project for conservation a bird in dire straits, the Cerulean Warbler, with a population of around 500,000. Much of this is due to destruction of mature forest in the Eastern U.S. but the effect of coca-leaf growing and full-sun coffee in it's winter habitat, the Andes, plays a key role. Co-op Andes has forest conservation projects and is shade grown. The Cerulean Warbler lot is a joint effort between small farmer-members of Co-op Andes and a local conservation group. No, there is a not a Cerulean Warbler in every bag, and in fact I diodn't know it was part of an audubon project when I first cupped it ... it was the favors and aroma that impressed me! The dry fragrance is sweet and delicately fruited, with tamarind character and sweet , toasted hazelnut. In the cup there is a wonderful bright tamarind fruit, matching the fruited aromatics, with peach notes as it cools. The aftertaste has this fantastic peach-tamarind flavor linger, and beautifully fade. There's a twist of citrus initially, which passes quickly to the above mentioned fruit, while floral character prevails from start to finish: passionfruit flower. This is an amazing, delicate cup and needs a fairly light roast treatment to preserve these floral aromatic qualities.