This coffee was born from the curiosity of producers in Sonsón, eager to experiment with anaerobic fermentations. Looking to try something new, they were guided by Andrés Cardona, one of the program’s mentors, who shared his black honey process with them. From there, everything changed: six producers applied the recipe to their own cherries, achieving unique and exciting results—ranging from chocolatey and fruity to caramel-like profiles.

Because the lots were small and diverse, we combined them with their washed and extended fermentation coffees, creating a larger lot that is both more complex and layered in flavor.