Edwin Enrique Noreña · Black Honey Gesha · Competition Series

Edwin Noreña is a third-generation coffee producer, trained agronomist, certified Q-grader, and sought-after Cup of Excellence judge. Quality and repeatability are his north star.

He's earned a devoted following for his mastery of fermentation and co-fermentation, borrowing techniques from the wine and beer world to craft coffees with lasting sweetness and flavor notes that are unmistakably true to the label.

The black honey process here is a 72-hour fermentation to produce mossto, then pulping and a second 72-hour fermentation using the previously produced mossto plus selected lactic yeast cultures. Drying takes 10 days in a parabolic dryer.