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know your coffee: Edwin Noreña - co-ferment with Green Apples - Carbonic Maceration + HOney Process - Caturra
This coffee is an explosive mouthful of candied green apples that water the palate & pucker the senses. produced by the famous, the alchemist, edwin Noreña in quindio, colombia - this co-fermented coffee is par for course on what we expect from edwin - boasting a triple fermentation executed in three separate stages & totaling well over 70 hours & finished as a honey process. prepare yourself for dramatic notes of candied caramel apples, the juiciness of ripened raspberries & a floral punch of fresh roses & lilac.
what we find most unique about this coffee is that edwin takes a page from the winemaking book, utilizing a technique called “sloshing” - which makes use of the residual sugary run-off from smashed grapes (in this case, smashed coffee cherry) in the fermentation. this process intensifies the natural sweetness of the coffee creating a plethora of high definition tasting notes. a tasting experience that will surely leave you screaming, “how you like them apples!?”