Why it matters: Extended black honey carbonic maceration and lactic fermentation deliver complex, lasting floral and citrus flavors.
Edwin Enrique Noreña · Black Honey Gesha · Competition Series
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$22.00
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Highlights
- Black honey carbonic maceration process enhances floral and citrus notes for a distinctive cup
- Extended 72-hour lactic fermentation builds depth and complexity
- Single-origin Gesha from Finca Campo Hermoso in Armenia, Quindio, Colombia ensures traceability and quality
- Parabolic drying for 10 days preserves aromatics and ensures even drying
- Certified Q-grader and professional brewer for consistent, high-quality results
Specs
| Origin | Armenia, Quindio Department, Colombia |
| Variety | Gesha |
| Altitude | 1,800 masl |
| Process | Black honey carbonic maceration, lactic fermentation |
| Drying | 10 days parabolic dryer |
| Recommended brew ratio | 1:14.2 (14 g / 200 ml water) for pour-over |
| Grind size | 950 microns (coarse) |
Full product description
Rose · Hibiscus · Watermelon · Lychee · Citrus · Velvety. Black honey-processed Gesha from Edwin Enrique Noreña's Finca Campo Hermoso in Armenia, Quindío. Carbonic maceration lactic fermentation, 72-hour mossto build, 72-hour second ferment, 10-day parabolic drying.
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