Luna Azul coffee undergoes a unique Black Honey process, beginning with a week of fermentation in cherry within open tanks, followed by depulping sans water, preserving the mucilage for a sweeter flavor profile. The beans are then meticulously spread on raised beds, drying for 1-3 weeks depending on the farm's weather, aiming for an 11% moisture content. Cultivated in Santa Bárbara, Antioquia, at an elevation of 1650 masl, and harvested from November to March, Luna Azul is a product of Colombia and Castillo varietals, delivering an exquisite coffee experience.