Edwin Norena - White Honey Mossto Lactic Gesha - Quindio, Colombia 120g

Edwin Norena has been producing stellar coffees, pursuing a blend of process forward flavor profiles while preserving terroir and varietal characteristics. 

This coffee undergoes two separate carbonic macerations for 72 hours each. The first takes placed in 2500kg tanks as whole cherry, creating the byproduct of cherry juice called mossto. After the initial fermentation, the mossto is separated and inoculated with yeast while cherries are transferred to smaller 250kg tanks before the mossto is reintroduced for the second 72 hour carbonic maceration. After this, the coffee cherries are depulped around 70% and dried as a white honey process for 10 days.

We taste:
When hot, dried roses, hibiscus and chamomile notes pop out of the brew combined with a sweetness of warm honey and honeysuckle. First sip greets you with intense hibiscus, rose milk tea and fresh raspberry. As the cup cools, this transforms into fresh pineapple, cherimoya and turkish delight. As the cup hits cold expect sweetened earl grey tea, rose milk tea resurfacing and cara cara orange.