Edwin Norena is a third generation coffee farmer as well as an agroindustrial engineer. With his experience and knowledge he produces exceptional coffees on his farm. This Purple Honey process is complex with numerous vital components. Firstly, cherries are carefully selected according to the sugar concentration. These cherries are soaked and undergo an initial anaerobic fermentation for 12 hours with crushed cherry pulp, this step provides extra sugars to ferment. The cherries are then depulped leaving 75% of the mucilage and then are anaerobically fermented again for 18 hours. This results in a full bodied, juicy coffee.
ALTITUDE: 1,650 MASL
PROCESSING: PURPLE HONEY
VARIETAL: PINK BOURBON
FARM OWNER: EDWIN NORENA
TASTES LIKE: ROSE, PEACH, SWEET TEA