Edwin Noreña is a third generation coffee farmer outside of Circasia, Colombia. He is know to his friends as “El Alquimista” or “The Alchemist” for his ability to cultivate and pair unique processing methods with unique varieties to create surprising, memorable, and delicious coffees in micro-lots on his 15 hectare coffee farm. This specific Pink Bourbon coffee cherry is first fermented for 24 hours. Then the “must” from that fermentation is added back to the coffee cherries in much smaller fermentation tanks with the addition of Galaxy Hops. This co-fermentation takes place for 72 hours before the coffee is separated, depulped, and laid out on drying beds to dry in a Black Honey Process method (the mucilage of the coffee remaining intact). This uniquely processed coffee is roasted here by Indaba Coffee in Spokane, to bring to you a coffee with sparkling acidity, notes of pink grapefruit and pez candy.
As always, every bag sold provides a meal to someone in need through 2nd Harvest.
