Edwin Noreña is an agro-industrial engineer, Q grader (certified coffee grader), Cup of Excellence judge, and undoubtedly one of Colombia's innovative leaders in coffee. Edwin's unique processing methods are globally celebrated, and his coffees are routinely used in competitions. This stunning offering from Edwin perfectly embodies his reputation as a coffee alchemist. Edwin and his team at Finca Campo Hermoso bring us a Castillo variety that undergoes a creative fermentation process. The harvested cherries are initially soaked, cleaned, and sorted to remove deficient cherries. They'll then be sealed with carbon dioxide for a 48 hour carbonic maceration step. The team will then take the natural juice from the cherry, called Mossto, and inoculate the medium with a specific yeast and an allulose solution with dehydrated fruits. The cherries will then be depulped with its mucilage in tact to a Black Honey level, and then introduced to the yeast inoculated Mossto in reactor tanks for 72 hours. Afterwards, the Black Honey mucilage coffee will be greenhouse dried and stabilized for ~20 days to the appropriate moisture level.