Colombia Hops Co-ferment
Colombia Hops Co-ferment
BAG ID: 004.4
| region | Circasia, Quindío, Colombia |
|---|---|
| farm | Finca Campo Hermoso |
| producer | Edwin Noreña |
| altitude | 1600 masl. |
| varietal | Gesha |
| process | Double fermented carbonic honey process with Galaxy hops |
| notes | hops, floral botanicals, candied fruit, jasmine tea |
| profile | bold, botanical, exotic |
| roasted by | No6 Coffee Co. |
| importer | Royal Coffee |
Overview
A signature high-intervention microlot from Edwin Noreña in Circasia, this exclusive Gesha is fermented using his innovative carbonic maceration technique and hop-infused backslopping. Known for pushing fermentation boundaries, Edwin crafts a coffee that invites you to taste adventure—intense yet refined.
Flavor
Imagine tasting actual hop character—not bitterness—woven together with floral herbs like jasmine, tarragon, coriander, and lemongrass. Ginger zest cuts through honeyed sweetness, while candied fruit tones emerge alongside a crisp finish reminiscent of jasmine tea and light herbal candy.
Process
Focusing on precision, this Gesha undergoes a multi-stage fermentation: a sealed whole-cherry carbonic maceration, followed by repeated infusions of Galaxy hop‑mossto during parchment fermentation, then raised-bed drying and conditioning. The result is a harmonized flavor experience—experimental yet polished.
