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Edwin Noreña Two-Stage Anaerobic Fermentation

City of Saints

Brooklyn, NY

Edwin Noreña Two-Stage Anaerobic Fermentation

Funky & Fruity

One of the most unique and fun coffees we've come across, this carefully fermented coffee features a wildly complex, almost boozy acidity reminiscent of grape soda and tamarind agua fresca, with some creamy sweetness on the finish.

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    • Ripe Fruit, Tropical Fruit, Milk Chocolate
    About the Roaster
    map pin icon
    Location
    Brooklyn, NY
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    Fun Fact
    This roaster is named after the city of Harar in Ethiopia.
    Details
    Edwin Noreña Two-Stage Anaerobic Fermentation
    • Experimental/Other icon
      Process
      Experimental/Other
    • Quindio icon
      Sub Region
      Quindio
    • Edwin Norena icon
      Producer
      Edwin Norena
    • Winter 21-22 icon
      Harvest Time
      Winter 21-22
    • null - 1,650 icon
      Elevation
      1,650
    • Typica  icon
      Variety
      Typica
    Roaster’s Notes
    From mad coffee Alchemist Edwin Norena comes this amazing two-stage anearobic fermentation coffee grown on his farm Campo Hermosa in Quindio Colombia. After an initial fermentation the coffee is fermented a second time in it's own mossto juice. This wine making technique creates an absurdly singular coffee that tastes like grape soda, coco nibs, panela sugar and has a clean booziness reminiscent of a nice vermouth cocktail.

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