Since Portrait visited the farm, Bayron has taken on the challenge of producing larger volumes of Black Honey coffee. What began as an experiment through the Development Project—where producers from Sonsón explored Black Honey processing under the mentorship of Andrés Cardona—has evolved into one of Bayron’s most exciting ventures.

From the beginning, we saw great potential in Bayron’s profile, but scaling production was a challenge. He first started with a washed lot, a process he knew well, sourcing cherries from neighboring producers to increase volume. The results were a success. Later, when Aaron from Portrait visited the farm, he saw an opportunity to become a key partner in helping Bayron grow this project.

To meet the initial volume requirements, Bayron once again worked closely with neighboring producers, purchasing cherries and processing a total of 1,000 kg as Black Honey. The process begins with a seven-day cherry fermentation, followed by depulping and careful drying.

The resulting cup is rich and comforting, with notes of chocolate, cacao, blackberry, and subtle spice. It has a creamy body, low-to-medium acidity, and a lingering cocoa-forward finish. As the coffee cools, deeper chocolate and cacao characteristics become even more pronounced, creating a sweet and satisfying profile.