Last updated: 2026-09-10T17:18:58.162Z

[0.0 out of 5 stars — 0 Bewertungen](https://www.coffeelist.co/de/b/little-waves-coffee-roasters/edwin-enrique-norena-black-honey-gesha-competition-series-colombia/reviews)

Ab 22,90 $/100g

**Prozess:** [Honig-Prozess](https://www.coffeelist.co/de/insights/processing-method/honey)

,

[Anaerob](https://www.coffeelist.co/de/insights/processing-method/anaerobic)

,

[Kohlensäuremazeration](https://www.coffeelist.co/de/insights/processing-method/carbonic%20maceration)

**Region:** [Armenia, Kolumbien 🇨🇴](https://www.coffeelist.co/de/insights/region/7a7efbaa-32ec-4f63-ab5a-f125605f8954)

**Varietät:** [Geisha](https://www.coffeelist.co/de/insights/variety/geisha)

**Höhe:** ~1800 m ü. NN

**Empfohlen für:** Filter, Espresso

## Was der Röster sagt

> 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. Jars are 100 grams

Original auf Englisch.

[LITTLE WAVES COFFEE ROASTERS · US](https://www.coffeelist.co/de/b/little-waves-coffee-roasters)

# Edwin Enrique Noreña - Black Honey Gesha - Competition Series - Colombia

[Beim Röster ansehen](https://littlewaves.coffee/products/edwin-enrique-norena-black-honey-gesha-competition-series-colombia)

100g

22,90 $

(103,87 $/lbs)

10oz

51,59 $

(82,54 $/lbs)

2lb

151,45 $

(75,73 $/lbs)

## Profil

### Geschmacksprofil

**Körper:** 74/100 — Leicht & teeartig (0) to Vollmundig & cremig (100)

**Säure:** 82/100 — Sanft (0) to Lebhaft & säurebetont (100)

**Süße:** 50/100 — Weniger süß (0) to Sehr süß (100)

**Bitterkeit:** 60/100 — Dezente Bitterkeit (0) to Ausgeprägte Bitterkeit (100)

**Charakter:** 90/100 — Klassisch (0) to Funky & neuartig (100)

**Röstgrad:** Mittel bis dunkel — 5/7, from Sehr hell (1) to Sehr dunkel (7)

## Geschmacksnoten

Zitrus

Hibiskus

Litschi

Rose

Wassermelone

Zitronensäure

Samtig

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