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Personal note: This is the fifth coffee I’ve offered from Edwin Norena clearly, I’m a fan of his amazing work! I searched high and low for the perfect coffee for Halloween, and when I found this one, I knew it was just right. With its fruity, candy like notes, it fits the season perfectly. Once again, I’m incredibly impressed by Edwin’s exceptional technique with this coffee!
This Bourbon “Red Fruits” coffee, grown by Edwin Norena at Finca Campo Hermoso in Quindío, Colombia, undergoes an intricate carbonic maceration co-fermentation process. Whole cherries are soaked then anaerobically fermented for 72 hours with mossto (cherry juice) and CO2.
After depulping, a second anaerobic fermentation is conducted with mossto, red fruits, and wine yeast. The beans are then sun-dried for about 25 days, resulting in a vibrantly fruity, clean, and highly expressive cup.
Personal note: This is the fifth coffee I’ve offered from Edwin Norena clearly, I’m a fan of his amazing work! I searched high and low for the perfect coffee for Halloween, and when I found this one, I knew it was just right. With its fruity, candy like notes, it fits the season perfectly. Once again, I’m incredibly impressed by Edwin’s exceptional technique with this coffee!
This Bourbon “Red Fruits” coffee, grown by Edwin Norena at Finca Campo Hermoso in Quindío, Colombia, undergoes an intricate carbonic maceration co-fermentation process. Whole cherries are soaked then anaerobically fermented for 72 hours with mossto (cherry juice) and CO2.
After depulping, a second anaerobic fermentation is conducted with mossto, red fruits, and wine yeast. The beans are then sun-dried for about 25 days, resulting in a vibrantly fruity, clean, and highly expressive cup.