Fruit Bomb Gesha

COLOMBIA EDWIN NOREÑA

Black Honey Gesha — Mossto Lactic Extended Fermentation

Coffee Information

Origin: Quindío, Colombia
Farm: Finca Campo Hermoso
Producer: Edwin Enrique Noreña
Variety: Gesha
Process: Black Honey Mossto Lactic Extended Fermentation
Fermentation: 72 + 72 Hours
Drying: 10 Days — Parabolic Dryer

About the Producer

Edwin Enrique Noreña is a third-generation Colombian coffee producer and the driving force behind Finca Campo Hermoso.

With a background in agronomy and extensive experience in coffee quality evaluation, Edwin is known for his innovative approach to fermentation.

Drawing inspiration from techniques used in winemaking, he explores how carefully controlled fermentation can enhance the sweetness, complexity, and aromatic expression of specialty coffee.

About the Process

This exceptional Gesha undergoes an extended two-stage fermentation process designed to develop its distinctive flavor profile.

First Fermentation — 72 Hours

Carefully selected ripe coffee cherries undergo an initial 72-hour fermentation, producing a naturally occurring fermentation liquid known as Mossto.

Second Fermentation — 72 Hours

After depulping, the coffee enters a second 72-hour fermentation with the previously collected Mossto and selected lactic fermentation cultures.

This extended process encourages the development of complex fruit characteristics, enhanced sweetness, and aromatic depth.

Slow Drying — 10 Days

Following fermentation, the coffee is slowly dried in a parabolic dryer for approximately 10 days, allowing for controlled moisture reduction while preserving its delicate aromatic qualities.

In the Cup

An expressive Gesha showcasing beautiful floral aromatics, vibrant fruit character, and layered sweetness.

A distinctive expression of Colombian Gesha, bringing together innovative processing and the elegance of this celebrated variety.