Edwin Noreña is a consummate professional. He is a 3rd-generation coffee producer, a trained agronomist, a certified Q-grader, and a sought-after Cup of Excellence judge.

Quality and repeatability are key. He’s developed an incredible following for his mastery in fermentation (and co-fermentation) borrowing techniques from the wine and beer industry and finding the perfect recipe to make coffees have an everlasting sweetness and tasting exactly like the tasting notes on the label say. His ultimate goal is to make coffee more approachable to customers in that regard. Where you do not have to have a professionally trained palate to detect the flavor notes.

We first cupped this Sudan Rume in August 2024 and instantly fell in love—so much so that we committed to bringing it to our 2025 menu. Now, we’re thrilled to share this Competition Series Black Honey Sudan Rume Enigma Hops with you.

This coffee is sweet, creamy, floral, and incredibly aromatic. It's lingering and complex - in that the flavors keep unfolding as the cup cools. Every sip reveals something new. It’s an extraordinary choice for competition, yet just as stunning for your daily ritual.

Fair warning: this coffee may raise your expectations for every other cup that follows.

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. Jars are 100 grams

Brew Ratios: For pourovers, try a 1:14.2 coffee-to-water ratio. Start with a 1:2 ratio for espresso.