Edwin Noreña – Bourbon Sidra - Carbonic Macerated Washed (Armenia Quindío, Campo Hermoso) Flavor Notes Lavender • Pink Lemonade• Milk Chocolate • Chamomile The Story From Campo Hermoso in Quindío, Colombia, this Sidra lot was grown and processed by Edwin Noreña. Using carbonic maceration followed by a washed process, Edwin creates a coffee that is both expressive and clean — bright florals layered with citrus zest, soft chocolate, and a gentle herbal finish. The Process Edwin’s meticulous approach highlights the fruit character: Harvest — Cherries picked at optimal ripeness Carbonic Maceration — Whole cherries ferment anaerobically Depulp & Wash — Mucilage removed, cherries washed Drying & Resting — Slow, controlled drying and stabilization In the Cup Bright and aromatic, this coffee greets you with floral notes of lavender and chamomile, layered over citrusy pink lemonade zest. The mid-palate brings smooth milk chocolate, finishing softly with sweet florals and gentle acidity. It’s expressive yet clean. Brewing Suggestions Pour-over / Drip: 1:15–1:17 ratio, 92–94 °C water for bright citrus and florals Espresso: 18g in → 45–54g out, 28–34 seconds (1:2.5–1:3 ratio) to balance lavender brightness with milk chocolate sweetness Resting: 12-16 days post-roast for best clarity and balance