One bag available! Roasted on 8/6/25 Edwin Noreña Colombia Galaxy Hops Cofermented Gesha
Final roast has been filled. 8/6/25
I have 1 additional bag available.
The price will go up by $25 every 24 hours for the next 3 days.
Current roast espresso tasting notes:
18g in, 20.4g out, 6s first drops, 33s total.
Tasting Notes:
Aromatics: Grounds: light berries, peach, type of orange caramel;
First impression: light lambic beer, hints of bright red wine, going to deeper berries.
First Sip: Black cherry on the nose, blackberry, like a cascading Pinot Noir, finish with blackberry, open up candied line, Concord grape skin, touch of chocolate.
Second Sip: Ginger, caramelized light orange, caramel, raspberry, lime, juicy cherry, Concord grape, brown sugar, lemon.
Third Sip: Silky viscous nectar, dark raspberry, plum, cherry candies, strawberry, lambic slightly hoppy beer finish, chocolate rolling in, dark raspberry almost licorice or anise note.
Long chocolate raspberry dark bourbon.
Finish like 20 minutes finish.
98+ pts.
** 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.