This sun-dried, honey processed coffee shines with bright, playful character and precise, clean flavours. Co-fermented with açaí, the process lifts sweetness while keeping the cup clean and expressive.

Grown in Quindío by fourth-generation farmer Edwin Noreña, a trained agro-industrial engineer and Q-Grader, it reflects his unique approach – blending tradition with science through experimental cofermentation, where hops and fruits are introduced during processing to create extraordinary, layered flavours.