Name: Edwin Enrique Noreña Black Honey Gesha Extended Fermentation
Processing Region: Armenia, Quindio Department, Colombia
Farm: Finca Campo Hermoso
Processing: Black Honey (carbonic maceration lactic fermentation)
Varieties: Gesha
Altitude: 1,800 MASL
Notes:
rose, hibiscus, watermelon, lychee, citrusy, velvety
Brew Ratios: For pourovers, try a 1:16.7 coffee-to-water ratio. Start with a 1:2.2 ratio for espresso.
Edwin Noreña is a consummate professional—a third-generation coffee producer, trained agronomist, certified Q-grader, and sought-after Cup of Excellence judge. Quality and repeatability are his north star. He’s earned a devoted following for his mastery of fermentation and co-fermentation, borrowing techniques from the wine and beer world to craft coffees with lasting sweetness and flavor notes that are unmistakably true to the label. His goal: make coffee more approachable so anyone, not just trained tasters, can clearly experience the flavors in the cup.
This is a black honey process with mossto lactic extended fermentation. The process begins by selecting and classifying ripe cherries, which then undergo a 72-hour fermentation to produce the mossto. After this first stage, the coffee is pulped and enters another 72-hour fermentation using the previously produced mossto together with selected lactic yeast cultures. Once fermentation is complete, the coffee is dried naturally in a parabolic dryer for 10 days, preserving aromatics and ensuring slow, even drying.
We've been brewing these coffees on bar with the following recipe:
1:14.2 ratio
14 grams 200 mL
coarse grind: ~950 microns
196˚F water temp
Sibarist Fast Cone Filter
Origami Air S
4 x 50g pours (pouring the next right before the other drains)
Bags are 10 oz. Jars are 100 grams
