I have worked with Arturo in the past and his coffee is exceptional. He runs a small farm with his family in the Dota Valley in Terrazu. He is a master of the Honey Process drying on raised beds in greenhouses controlIng airflow, temperature & humidity. The Honey Process involves removing the seed from the coffee fruit, coffee is a fruit that grows like a cranberry, but leaving a portion of the mucilage behind. The amount of mucilage and the drying conditions determine the final outcome of the Honey Process that we define by the use of colours. Black Honey has the most mucilage left on the seed while drying. This imparts a Black Cherry and Dark Chocolate flavour to this coffee. It also has a Black Raisin note and sweetness. It is full bodied and beautiful.