Edwin Noreña - Bourbon Sidra- Carbonic Macerated Washed

Edwin Noreña – Bourbon Sidra - Carbonic Macerated Washed (Armenia Quindío, Campo Hermoso)

Flavor Notes

Lavender • Pink Lemonade Zest • Milk Chocolate • Lemongrass • Chamomile

• Aroma & Fragrance: Lavender, baking spices, gentle chamomile

• Flavor: Pink lemonade zest, milk chocolate, floral undertones

• Finish: Sweet florals, lemongrass, soft chamomile

• Acidity / Body: Bright citric & malic acidity with a medium body and creamy mouthfeel

The Story

From Finca Campo Hermoso in Quindío, Colombia, this Sidra lot was grown and processed by Edwin Noreña. Using carbonic maceration followed by a washed process, Edwin creates a coffee that is both expressive and clean — bright florals layered with citrus zest, soft chocolate, and a gentle herbal finish.

The Process

Edwin’s meticulous approach highlights the fruit character:

1. Harvest — Cherries picked at optimal ripeness

2. Carbonic Maceration — Whole cherries ferment anaerobically

3. Depulp & Wash — Mucilage removed, cherries washed

4. Drying & Resting — Slow, controlled drying and stabilization

In the Cup

Bright and aromatic, this coffee greets you with floral notes of lavender and chamomile, layered over citrusy pink lemonade zest. The mid-palate brings smooth milk chocolate and herbal lemongrass, finishing softly with sweet florals and gentle acidity. It’s expressive yet clean.

Brewing Suggestions

• Pour-over / Drip: 1:15–1:17 ratio, 92–94 °C water for bright citrus and florals

• Espresso: 18g in → 45–54g out, 28–34 seconds (1:2.5–1:3 ratio) to balance lavender brightness with milk chocolate sweetness

• Resting: 5–7 days post-roast for best clarity and balance