Edwin Noreña Galaxy Hops Gesha Colombia

Sometimes you just have get a little wild with it.

This coffee comes to us from Edwin Noreña and his farm Finca Campo Hermoso where he's known as "El Alquimista" or "The Alchemist" among his friends. 

Gesha is already seen as an exotic and prized varietal, but Noreña decided to take things a step further through a high intervention process to bring out the best of this coffee:

Double Carbonic Galaxy Hops-Mossto Fermented, Honey Process

Royal Coffee, the importer where we sourced this coffee from, breaks it down:

Noreña picked this coffee from Gesha trees, using a brix meter to selectively harvest, after which the cherries soak underwater for about an hour. Primary fermentation takes 72 hours and occurs in whole cherry, in a sealed tank. The coffee is then pulped and set for secondary fermentation for 96 hours, backslopped with the mossto from the first fermentation. This mossto is infused with Galaxy Hops and is recirculated every twenty-four hours for a total of four days in secondary maceration. This heavily fermented “honey” coffee is then taken to raised beds to dry for 22 days, followed by a controlled warehouse humidity stabilization for an additional 8 days.

We love this coffee for its intense candy-like sweetness reminiscent of blueberries and passionfruit rounded out with notes of butterscotch and a tropical botanical linger.

This coffee was sourced by Royal Coffee.

[This coffee is sold as an 8oz bag]

Process: Double Carbonic Galaxy Hop-Mossto Fermented, Honey

Region: Circasia Municipality, Quindio Department

Variety: Gesha

Altitude: 1600 masl