A one-of-a-kind coffee from Edwin "The Alchemist" Noreña. *
 
From the Campo Hermoso farm in Quindío, Colombia, Edwin is known for his intricate processing methods and incredible cofermented coffees. This one undergoes three separate stages of fermentation. The coffee's own "mossto," starchy sugars leached from the cherry in the first phase, is collected and set aside. The whole cherry undergoes a second fermentation, then is depulped, so the bean and parchment are separated. Then, the mossto is used along with fruit, glucose, and brewer's yeast to season the parchment in the third fermentation stage. Finally, the infused parchment is mixed again with the beans to execute a honey-process drying phase on raised beds.

I have never tasted a coffee like this before.

Expect punchy, tart green apple flavors, a juicy cocktail of ripe fruit, and a final lingering sensation of coconut and caramel. Think green jolly ranchers and caramel apple pops.

We love fast brews that highlight the green apple acidity, but it makes a complex and fun espresso, too.

 
* Although he is (probably) not a wrestler, this is what I think his wrestler name would be.