September Coffee - Red Velvet Cake - Colombia Caturra - Caturra - Experimental Honey + Co-Ferment - Colombia 250g

Strawberry cinnamon co-ferment with decadent cherry, strawberry, and chocolate notes

• Variety: Caturra
• Process: Experimental Honey + Co-Ferment
• Country: Colombia
• Region: Quindio
• Altitude: 1650 MASL
• Producer: Edwin Noreña
• Harvest: Early 2026
• Tasting Notes: Jammy strawberries, red velvet cake, chocolate, cherry, baking spices

About the Variety
Despite its high susceptibility to diseases and lower yield (20-30% fewer coffee cherries than Bourbon), the Caturra variety is renowned for its exceptional cup quality. It is characterized by a clean, complex profile with a typically sweet taste and a broad range of flavour notes. Edwin Noreña does a fantastic job at exploring the range of the Caturra's complexity with his advanced processing methods and highly controlled experimental conditions.

Production
Edwin Noreña is a fourth-generation farmer and coffee innovator. His farm, Finca Campo Hermoso, produces incredibly distinct and extraordinary coffees. Edwin has created a unique co-fermentation technique that introduces compounds like dehydrated fruits and organic spices to the fermentation tanks during processing. His technique eliminates the need for large amounts of water during processing and he intentionally utilizes excess coffee husks for compost and fertilizer. In addition to his sustainable farming and exceptional processing, Edwin currently serves as a coffee processing consultant, Q-grader, and head judge for the Colombian Cup of Excellence. Noreña's complex experimental honey process first begins with harvesting the cherries and soaking them in water for 2 hours to clean and sort. The cherries are then monitored under a low oxygen system for 24 hours at approximately 18 to 22 degrees Celsius. At Campo Hermoso, the cherries undergo carbonic maceration for 48 hours. Prior to maceration, an external culture is created and inoculated with a specific yeast, dehydrated fruits, and organic powdered cinnamon. After the cherries reach an approximate black honey level fermentation, they are sun-dried in greenhouses and stabilized with the solution for 10 days, resulting in a coffee that is unlike any we've had before.

Roaster Notes
Edwin Noreña consistently inspires us on what is possible with coffee fermentation. This strawberry cinnamon co-ferment we call Red Velvet cake is a fan favourite and a staple on the menu. This coffee, Red Velvet Cake, is decadent and sweet like cherries, strawberries, baking spices and chocolate. We get an intensely sweet and funky profile of jammy strawberries, red velvet cake, chocolate, and cherry. This coffee has a round body and a long, sweet finish.