Coffee from Edwin Noreña's farm. He does with fermentation roughly what jazz musicians do with notes — experimenting, searching, and every time something comes out that's hard to explain but easy to fall in love with.
For this lot, they used the Pink Bourbon variety and a natural process with recirculation of the coffee juice produced during berry fermentation. This is when coffee tastes like summer. Sweet, bright, fruity. As if someone turned up the brightness in the cup.
In the cup: cherry candy, tropical fruit, and rosé wine. Bright, juicy, with an acidity that immediately tells you — this isn't an everyday coffee. Unless every day is a celebration.
