Combining multiple innovative methods - including wild yeast strains, fermenting in low-oxygen environments, and reintroducing the coffee's juices after it's been pulped - this fabulous cup from our favorite alchemist Edwin Noreña is bursting with notes of strawberries and cherries as well as hints of juicy kiwi, fresh pomegranate, and lavender florals.
Ripe Fruit, Tropical Fruit, Florals
About the Roaster
This roaster is named after the city of Harar in Ethiopia.
Back again with another of Edwin Norena's wonderful creations. Here is a red bourbon cherry fermented with the natural yeasts and coffee pulp. Fruity but refined, Edwin continues to elevate the post harvest processing game.