THE DEETS
This coffee comes to us from producer Edwin Noreña's farm, Campo Hermoso, in Acevedo, Huila. Edwin is a fourth-generation coffee producer, an agronomist, a Q-Grader, and a Cup of Excellence judge. What sets his coffees apart are his innovative processing techniques. He and his team harvest the cherries and sort them meticulously. The cherries are soaked in water for 5 hours before an initial carbonic maceration of 96 hours. The coffee is then depulped, leaving 45% of the mucilage intact. This is followed by a second anaerobic fermentation of 48 hours, with Mossto recirculated every 24 hours. Finally, the coffee is dried in the sun on raised beds.
Edwin Noreña's coffees have consistently impressed us on the cupping table this year. This Purple Honey was particularly memorable - it jumped out of the cup and slapped five with our tongues. In contrast to some funkier Colombian coffees we've sourced recently, this cup showcases intense purple floral notes and a pleasant candy-like sweetness. This is a beautifully crafted coffee that reflects Edwin's dedication and expertise. We don't have much of this one, so get it while you can!
