Edwin Enrique Noreña Castillo Black Honey Co-Fermented with Watermelon & Lulo - Colombia

Name: Edwin Enrique Noreña Pink Bourbon
Region: Quindio Department, Colombia
Notes: candied watermelon, dried mango, juicy mouthfeel

Producer: Edwin Enrique Noreña
Farm: Finca Campo Hermoso
Processing: Black Honey (carbonic maceration, co-fermented with watermelon and lulo)
Varieties: Castillo
Altitude: 1,600 MASL

Brew Ratios: For pourovers, try a 1:16.7 coffee-to-water ratio. Start with a 1:2.2 ratio for espresso.

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Edwin Noreña is a consummate professional. He is 3rd generation coffee producer, a trained agronomist, a certified Q-grader, and a sought-after Cup of Excellence judge.

Quality and repeatability are key. He’s developing these processes based on research, science, and art to provide a jaw-dropping, defect-free cup. We hope you enjoy this one of a kind coffee with a special someone.

Blind Assessment

Nectar-like, sweetly tart, rich-toned. Watermelon candy, cocoa butter, loquat, freesia, graphite in aroma and cup. High-toned, phosphoric acidity; syrupy-smooth mouthfeel. Sweet, long, candy-like finish

Notes

Produced by Edwin Enrique Noreña of Finca Campo Hermoso, entirely of the Castillo variety of Arabica, and processed by carbonic maceration (which involves fermenting the whole fruit in a sealed container that has been flushed with CO2) and co-fermenting with watermelon and lulo, then dried with most of the fruit flesh remaining on the beans.

Bottom Line

Candy-sweet in its profile, this co-fermented Colombia Castillo evokes the tropics with a side of spicy florals.

Bags are 10 oz. Jars are 100 grams