Edwin Enrique Noreña - Black Honey Gesha - Competition Series - Colombia

Name: Edwin Enrique Noreña Black Honey Gesha Extended Fermentation Processing Region: Armenia, Quindio Department, Colombia Farm: Finca Campo Hermoso Processing: Black Honey (carbonic maceration lactic fermentation) Varieties: Gesha Altitude: 1,800 MASL

 

Notes: rose, hibiscus, watermelon, lychee, citrusy, velvety

Brew Ratios: For pourovers, try a 1:16.7 coffee-to-water ratio. Start with a 1:2.2 ratio for espresso.

Edwin Noreña is a consummate professional—a third-generation coffee producer, trained agronomist, certified Q-grader, and sought-after Cup of Excellence judge. Quality and repeatability are his north star. He’s earned a devoted following for his mastery of fermentation and co-fermentation, borrowing techniques from the wine and beer world to craft coffees with lasting sweetness and flavor notes that are unmistakably true to the label. His goal: make coffee more approachable so anyone, not just trained tasters, can clearly experience the flavors in the cup.

This is a black honey process with mossto lactic extended fermentation. The process begins by selecting and classifying ripe cherries, which then undergo a 72-hour fermentation to produce the mossto. After this first stage, the coffee is pulped and enters another 72-hour fermentation using the previously produced mossto together with selected lactic yeast cultures. Once fermentation is complete, the coffee is dried naturally in a parabolic dryer for 10 days, preserving aromatics and ensuring slow, even drying.

 

We've been brewing these coffees on bar with the following recipe:

1:14.2 ratio

14 grams 200 mL coarse grind: ~950 microns 196˚F water temp Sibarist Fast Cone Filter Origami Air S

4 x 50g pours (pouring the next right before the other drains)

 

 

Bags are 10 oz. Jars are 100 grams

This Black Honey Gesha, produced by Edwin Enrique Noreña in Armenia, Quindio Department, represents a meticulous approach to coffee cultivation in Colombia. As a Gesha varietal, this lot is defined by its distinct genetic profile, which is often celebrated for its delicate, tea-like clarity and complex aromatics. The Black Honey method employed here involves leaving a significant portion of the mucilage on the bean during drying, a technique that frequently contributes to a richer, more syrupy body compared to washed counterparts.

Roasted by Little Waves Coffee Roasters, this selection highlights the intersection of precise processing and high-quality varietal expression. The resulting cup profile—featuring notes of rose, hibiscus, watermelon, lychee, and citrus—offers a velvety texture that invites exploration through the flavor wheel. By balancing the inherent elegance of the Gesha plant with the intensity of the honey process, this coffee serves as a compelling example of the innovation currently shaping the specialty landscape in the Quindio region.