Last updated: 2026-08-30T18:38:35.359Z [0.0 out of 5 stars — 0 ratings](https://www.coffeelist.co/b/little-waves-coffee-roasters/edwin-enrique-norena-black-honey-gesha-extended-fermentation/reviews) From $75.00/lbs [LITTLE WAVES COFFEE ROASTERS · US](https://www.coffeelist.co/b/little-waves-coffee-roasters) # Edwin Enrique Noreña Black Honey Gesha Extended Fermentation [View at roaster](https://littlewaves.coffee/products/edwin-enrique-norena-black-honey-gesha-competition-series-colombia) 100g $22.00 ($99.79/lbs) 10oz $51.00 ($81.60/lbs) 2lb $150.00 ($75.00/lbs) ## Profile ### Taste characteristics **Body:** 74/100 — Light & tea-like (0) to Full-bodied & creamy (100) **Acidity:** 82/100 — Soft (0) to Bright & acidic (100) **Bitterness:** 60/100 — Subtle bitterness (0) to Pronounced bitterness (100) **Character:** 90/100 — Conventional (0) to Funky & novel (100) **Roast level:** Medium to dark — 5/7, from Extra light (1) to Extra dark (7) ## Tasting Notes Citrus Hibiscus Lychee Rose Watermelon Citric acidity Velvety **Process:** [Honey Process](https://www.coffeelist.co/insights/processing-method/honey) , [Anaerobic](https://www.coffeelist.co/insights/processing-method/anaerobic) , [Extended fermentation](https://www.coffeelist.co/insights/processing-method/extended%20fermentation) , [Carbonic maceration](https://www.coffeelist.co/insights/processing-method/carbonic%20maceration) **Region:** [Quindío, Colombia 🇨🇴](https://www.coffeelist.co/insights/region/373c4552-8b6a-4ffa-a7fd-f25c966fa6a9) **Variety:** [Geisha](https://www.coffeelist.co/insights/variety/geisha) **Altitude:** 1800-1800 masl **Recommended for:** Filter, Espresso ## What the Brand Says > Name: Edwin Enrique Noreña Black Honey Gesha Extended Fermentation Processing Region: Armenia, Quindio Department, Colombia Farm: Finca Campo Hermoso Processing: Black Honey (carbonic maceration lactic fermentation) Varieties: Gesha Altitude: 1,800 MASL Notes: rose, hibiscus, watermelon, lychee, citrusy, velvety Brew Ratios: For pourovers, try a 1:16.7 coffee-to-water ratio. Start with a 1:2.2 ratio for espresso. Edwin Noreña is a consummate professional—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. His goal: make coffee more approachable so anyone, not just trained tasters, can clearly experience the flavors in the cup. This is a black honey process with mossto lactic extended fermentation. The process begins by selecting and classifying ripe cherries, which then undergo a 72-hour fermentation to produce the mossto. After this first stage, the coffee is pulped and enters another 72-hour fermentation using the previously produced mossto together with selected lactic yeast cultures. Once fermentation is complete, the coffee is dried naturally in a parabolic dryer for 10 days, preserving aromatics and ensuring slow, even drying. We've been brewing these coffees on bar with the following recipe: 1:14.2 ratio 14 grams 200 mL coarse grind: ~950 microns 196˚F water temp Sibarist Fast Cone Filter Origami Air S 4 x 50g pours (pouring the next right before the other drains) Bags are 10 oz. 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