Colombia Edwin Norena Carbonic Honey Process Peach Fruit Ferment

Sup y'all it's ya boy jamie. I forgot to do a web version of this insanely good coffee so hate me all you want for that. Lowkey, life's been kinda stressing. These snow storms we're having are getting me down? Snow on the ground for 3 weeks is crazy. We didn't even have a high of 12 degrees for a few days so the snow just froze. And today we got another blizzard with snow again for wednesday. All the while Punch the Monkey has no mother and is literally getting bullied by other monkeys. Life lowkey a bit crazy? The island? Oh we'll just forget about that hell. So yeah, here's the coffee. 

It's that good.

8oz

Produced by Edwin Norena in Colombia, this specific lot showcases the innovative potential of modern post-harvest techniques. As a carbonic honey process coffee, it undergoes a controlled fermentation environment that significantly influences the final cup profile. While traditional honey processing involves drying beans with some mucilage intact, the addition of carbonic maceration—a technique borrowed from winemaking—often results in heightened aromatic intensity and unique flavor development.

For those exploring the nuances of Royal Mile Coffee, this selection serves as a compelling example of how producers are pushing the boundaries of traditional processing methods. Because these experimental fermentations can produce complex, non-traditional profiles, we recommend referencing the flavor wheel to help identify and categorize the specific fruit-forward characteristics present in this cup. By manipulating the fermentation atmosphere, Norena highlights the intersection of meticulous agricultural practice and precise biochemical control in contemporary coffee production.