Oporapa, located in southern Huila and founded in 1905, sits between 1,500 and 1,900 masl in the foothills of the Central Cordillera. Its fertile soils are enriched through sustainable agronomic practices such as the use of organic matter and strategic shade management. The climate brings moderate annual rainfall of 150 to 200 mm in recent years, abundant water resources, and diverse microclimates that favor the production of smooth, sweet, and aromatic coffees with fruity, floral, and caramel-like notes, although the area has also been among the most affected by periods of extreme rainfall.

The coffee is harvested through strict, selective picking, choosing only ripe cherries. A manual re-sorting then removes defective beans, such as floaters and dark cherries. After harvesting, the coffee rests in the hopper for 24 to 36 hours. Finally, drying takes place in parabolic dryers or canopies for approximately 15 to 22 days, ensuring a uniform and controlled process.