Edwin Noreña Purple Honey

From one of the most highly respected producers in Colombia, this coffee is special and intentional on so many levels. The cherries are harvested above 20° Brix, which maximizes the sweetness and sugars available for fermentation. Cherries are soaked in water for 5 hours. Initial cherry carbonic maceration for 96 hours. Coffee is depulped leaving 45% of mucilage for the second anaerobic fermentation of 48 hours, with recirculation of Mossto every 24 hours . Coffee is sun dried on African beds for 24 days until humidity is 10.5%. After the final stabilization of moisture in 8-10 days, coffees are cupped and lots are organized.