John Flores Noreña is a third-generation coffee farmer who has returned to the family farm to focus on quality-driven production. As a partner in the Campo Hermoso project, his farm, located in Valle del Cauca, receives technical support and standardisation of processes to access specialised markets. The cherries are picked at a ripeness of over 20° Brix and transported to Campo Hermoso in Quindío, a journey that usually takes up to 48 hours. On arrival, the coffee undergoes a floating process to ensure quality. The cherries are then immersed in water for two hours to clean and sort them. This is followed by an initial anaerobic fermentation of 48 hours, followed by a 72-hour carbonic maceration. During this phase, the brass produced by the coffee is circulated every 12 hours. In order to increase the complexity of the coffee profile, Edwin blends this mosesto with previously prepared mosstos from the Gesha and Sidra varieties. After fermentation, the husk and mucilage are removed by washing and the coffee is sun-dried for 10 to 15 days, depending on weather conditions.