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

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

Desde 22,92 US$/100g

**Proceso:** [Proceso de miel](https://www.coffeelist.co/es/insights/processing-method/honey)

,

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

,

[Maceración carbónica](https://www.coffeelist.co/es/insights/processing-method/carbonic%20maceration)

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

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

**Altitud:** ~1800 m s. n. m.

**Recomendado para:** Filtro, Espresso

## Lo que dice la marca

> 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 en inglés.

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

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

[Ver en la web del tostador](https://littlewaves.coffee/products/edwin-enrique-norena-black-honey-gesha-competition-series-colombia)

100g

22,92 US$

(103,96 US$/lbs)

10oz

51,64 US$

(82,62 US$/lbs)

2lb

151,59 US$

(75,80 US$/lbs)

## Perfil

### Características de sabor

**Cuerpo:** 74/100 — Ligero y con cuerpo de té (0) to Con cuerpo y cremoso (100)

**Acidez:** 82/100 — Suave (0) to Vivo y ácido (100)

**Dulzor:** 50/100 — Menos dulce (0) to Muy dulce (100)

**Amargor:** 60/100 — Amargor sutil (0) to Amargor pronunciado (100)

**Carácter:** 90/100 — Clásico (0) to Funky y novedoso (100)

**Nivel de tueste:** De medio a oscuro — 5/7, from Muy claro (1) to Muy oscuro (7)

## Notas de cata

Cítricos

Hibisco

Lichi

Rosa

Sandía

Acidez cítrica

Aterciopelado

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