Produced by Edwin Noreña—an agroindustrial engineer known as “El Alquimista” (The Alchemist)—this microlot from Finca Campo Hermoso in Quindío, Colombia, showcases modern processing craftsmanship. Leveraging graduate-level biotechnology studies, Edwin meticulously paired classic Caturra genetics with a two-stage anaerobic maceration and "peach mossto" co-fermentation, infusing the coffee with dried fruit and recycled coffee cherry before finishing it as a traditional honey process. Grown over 1,650 meters along the central cordillera of Colombia’s Andes, the coffee benefits from Quindío’s high-elevation tropical landscape and Edwin’s exacting husbandry, yielding a symphonic cup that balances terroir with sophisticated processing.

In the cup, expect a candy-like profile bursting with peach, jasmine, apricot jam, and bright grapefruit. This vibrant fruit clarity pairs beautifully with pecan butter, whose warmth and honeyed sweetness complement the coffee's intense stone-fruit character and clean finish.