Edwin Noreña - Purple Honey

Edwin Noreña has continued to push the boundaries of coffee processing and this will be our 4th coffee we have sourced from him. From the IPA Coffee to Black Honey to this Purple Honey, Ediwin and his team create coffees that are in a category alone!

This coffee was grown in Acevedo, Hula and processing was conducted at Finca Campo Hermoso. The cherries were harvested at a particular ripeness to ensure the right amount of sugars would be present for the fermentation that was about to take place. The cherries are then soaked for 5 hours in water and the initial cherry carbonic maceration occurs for 96 hours. After, the coffee is de-pulped and it goes through another round of anaerobic fermentation for 48 hours. The coffee was then dried on African beds for 24 hours to reach a particular humidity of 10.5%.