Green Label Initiative: Colombia - Edwin Noreña

*SOLD OUT*

This labor-intensive, experimental, and artful way of processing coffee comes from one of Colombia's leading producers. The flavors produced by this process are out-of-this-world! When we tasted this coffee, we knew we had to have it. Some have even said, it tastes "purple." Taste and see for yourself!

Producer: Edwin Noreña 

Location: Quindío, Colombia

Process: Purple Honey, Carbonic Maceration

Variety: Yellow Bourbon

Elevation: 1750–1900 masl

Tasting Notes: Fruity pebbles, lemon candy, watermelon

The Process:

Cherries are harvested above 20º brix before soaking in water for 5 hours. Initial cherry carbonic maceration takes place for 96 hours. Coffee is de-pulped, leaving 45% of mucilage for the second cherry anaerobic fermentation of 48 hours, with recirculation of Mossto every 24 hours. Coffee is then sun-dried on African beds for 24 days until moisture reaches 10.5%. Final moisture stabilization for 8-10 days inside a warehouse before coffee is stored in grain pro bags, at which time the coffees are cupped and the lots organized.