Colombia | Edwin Noreña Black Honey Sidra

About This Coffee

About: Produced by Edwin Noreña at Finca Campo Hermoso, this coffee showcases his expertise in experimental processing. Known as “El Alquimista," Edwin applies his background in agroindustrial engineering to push the boundaries of fermentation. This Sidra lot starts with cherries picked only at peak ripeness at over 20° Brix. After a quick soak to clean and sort them, the whole cherries move into a low-oxygen environment for 24 hours at cool temperatures to kickstart a gentle, controlled fermentation. From there, Edwin shifts into a 48-hour carbonic maceration inside large sealed tanks where he carefully captures and monitors the mossto for acidity and sweetness. He then takes that mossto, inoculates it with native yeast cultured right on the farm, and uses it to fuel a second fermentation once the cherries are depulped. At this stage, the beans are kept in their mucilage and fermented again in smaller reactors for another 48 hours to build even deeper fruit character and honeyed texture. Finally, the coffee is dried with care and stabilized under cold, controlled conditions before export to protect everything that’s been developed along the way. This is our second time having this, and for a good reason. It's easily one of the most complex coffees we've ever had. This cup is bursting with delicate florals and spices, both of which can be tweaked depending on your brew method. We're tasting hibiscus tea, pink peppercorn, nutmeg, and strawberry.