Colombia | Edwin Noreña Black Honey Sidra

Tasting Notes: Hibiscus tea, five spice, pink peppercorn, strawberry

Origin: Circasia, Quindío, Colombia

Varietal: Sidra

Process: Black Honey

About: Produced by Edwin Noreña at Finca Campo Hermoso, this coffee showcases his expertise in experimental processing. Known as “El Alquimista” (The Alchemist), Edwin applies his background in agroindustrial engineering to push the boundaries of fermentation.

This Sidra variety is a bourbon/typica/African landrace cross first cultivated in Ecuador, and its noted for its heavy lavender-like florality. The coffee is set in an enclosed, low oxygen environment for 56 hours. Coffee is then dry-pulped, and set again in a low oxygen fermentation for 48 more hours, at which point it is laid out to dry on patio or raised beds for roughly 15 days.

This coffee may be one of the most unique we've had in a very long time! We are tasting a really pleasant and balanced mix of spice and fruitiness similar to hibiscus tea with a warm spice quality that comes through with every brew method we've tried. We only have a very limited amount of this one, so don't miss out!

Roast Level:

Whole Bean Coffee | Net wt. 8 oz.