Edwin Noreño is one of Colombia’s true processing obsessives. Known among friends as “El Alquimista” (the alchemist), Edwin has dialed in a wide repertoire of fermentation profiles, often using multiple fermentations in sequence to achieve a desired expression. This honey process microlot was made possible using carefully selected Gesha cherries from his farm, and then fermenting the cherry three distinct times, using the coffee’s own fermentation byproduct—the sticky cherry must—as a flavor “intensifying” agent. 

The flavor profile is intensely botanical, with elegant sweetness and effortlessly silky texture. We taste jasmine and orange blossom, hibiscus and lavender, peaches and pineapples and more. 

Taste: Floral, Orange blossom, soda, citrus
Origin: Quindio, Colombia
Variety: Geisha 
Process: Inoculated Carbonic Honey Process
Roast: Light