Specialty Coffee Edwin Noreña Red – Colombia – Mossto 72h - 250gr

Brewing method: Filter & Espresso Cupping notes: Lollipop, lavender, flowers Process: Honey carbonic mossto 72h Varietal 100% Arabica: Castillo SCA Score: 90 Producer/s: Edwin Noreña Region: Quindio Altitude: 1750 – 1900m. Harvest: 2023 Edwin Noreña is a fourth-generation coffee farmer, coffee process consultant, Q-grader, and a judge in the Colombian Cup of Excellence competition. This Colombian coffee is a testament to his passion for pushing sensory boundaries. Cherries with a minimum Brix level of 23 are carefully selected and undergo an initial 24-hour carbonic fermentation. Subsequently, the cherries macerate for 72 hours in coffee cherry juice, fermenting anaerobically. The cherries are depulped, and the seeds are again macerated with the liquid from the previous maceration and other compounds like fruit juices or dehydrated fruit. This process is known as co-fermentation. The coffee is then dried for 25 days on African beds. Once the moisture stabilizes at 10.5%, it is stored in grain-pro bags.