*Pre-Order* Edwin Noreña Colombia Circasia Carbonic Galaxy Hops Cofermented Gesha

This is a Pre-Order for this exclusive lot of Gesha from Edwin Noreña.

* Batches will be 4-5 bags each.

* I will roast each batch as it is filled.

* There are now 3 batches or less remaining.

**For your own private roast, which will be roasted immediately, order the 4 bag Private Batch Edwin Noreña Double Fermented Carbonic Galaxy Hops Cofermented Gesha.

Current roast espresso tasting notes:

18.g in 20g out.
6s 1st
30s total

Tasting notes:

Blueberry black berry, aromatics. Tiny little bit of hops.

Lime orange blueberry to blackberry.
Malbec - ripe blackberry.

Peach mango raspberry strawberry. The strawberry jelly note lines the inside of your cheeks. Lingering hops lift finish.

Continues to evolve while on the palate, so tasting notes do not cover the entire experience.

Juicy.

Mixed Berry fruit jelly and somewhere between fruit leather and gummies. Both red berries and dark berries fruit compote. With a little bit of liquor in it.

Saison - lambic beer - Cab Franc finish.

30 minutes after, lingering dry & juicy red wine with a brushing of cacao.

Starts at 98 pts.

This could be his best yet.

** Nerdy coffee details: ... What exactly is happening with this Carbonic Galaxy Hop process? Let’s break it down:

Noreña picked this coffee from Gesha trees, using a brix meter to selectively harvest, after which the cherries soak underwater for about an hour. Primary fermentation takes 72 hours and occurs in whole cherry, in a sealed tank. The coffee is then pulped and set for secondary fermentation for 96 hours, backslopped with the mossto from the first fermentation. This mossto is infused with Galaxy Hops and is recirculated every twenty-four hours for a total of four days in secondary maceration. This heavily fermented “honey” coffee is then taken to raised beds to dry for 22 days, followed by a controlled warehouse humidity stabilization for an additional 8 days.